Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 1 (8 oz) package cream cheese, softened
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth; set aside.
- In a large mixing bowl, whisk together flour, remaining sugars, baking powder, cinnamon, and salt.
- In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla extract until well mixed.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid over-mixing.
- Spoon half of the batter into each muffin cup, add about one tablespoon of cream cheese filling on top, then cover with remaining batter.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg