Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk melted butter, eggs, pumpkin puree, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- In a small bowl, mix softened cream cheese, powdered sugar, and milk until smooth.
- Fill muffin cups halfway with batter, add a teaspoon of cream cheese filling, then top with remaining batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Notes
- Ensure cream cheese is softened for easy filling preparation.
- For a festive touch, sprinkle cinnamon or pumpkin seeds on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg