Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup cream cheese, softened
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- Beat the cream cheese until smooth.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until well combined.
- Gradually add dry ingredients to wet ingredients, stirring gently.
- Fill muffin liners halfway with batter, add cream cheese, then cover with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Optional: Add a pinch of sugar to the cream cheese for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg