Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 8 ounces cream cheese
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix the sugars with the pumpkin puree, eggs, and oil until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fill the muffin cups halfway with batter, add a dollop of cream cheese, and cover with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For extra sweetness, consider adding chocolate chips to the batter.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cream Cheese Muffins, fall recipes, easy muffins