Description
Delicious pumpkin muffins with a creamy swirl of cream cheese, perfect for fall.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 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 granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter, then add a spoonful of cream cheese mixture, and top with more pumpkin batter.
- Use a toothpick to swirl the cream cheese into the batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
- Feel free to add chocolate chips or nuts for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg