Ingredients
Scale
- 4 oz cream cheese (softened)
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix cream cheese and sugar until smooth. Add egg yolk and vanilla; set aside.
- Combine flour, baking soda, salt, and spices in another bowl.
- In a separate bowl, blend sugars, pumpkin puree, oil, eggs, and vanilla until smooth.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fill each muffin liner halfway with batter; add a teaspoon of cream cheese filling; top with remaining batter.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 270
- Sugar: 19g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg