Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, beat together sugar, brown sugar, eggs, pumpkin puree, and oil until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- In a separate small bowl, beat cream cheese, granulated sugar, and vanilla until creamy.
- Spoon batter into muffin cups about 2/3 full, then add a dollop of cream cheese mixture in the center of each.
- Use a toothpick to swirl the cream cheese into the batter gently.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool before frosting or serving.
Notes
- For extra flavor, sprinkle cinnamon sugar on top before baking.
- You can refrigerate unfrosted muffins for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg