Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking soda, baking powder, spices, and salt.
- In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, beat the cream cheese with powdered sugar until creamy.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, and then top with more batter until each cup is about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 15
- Cook Time: 25