Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- 8 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat granulated sugar and eggs until light and fluffy. Add pumpkin puree and vanilla extract; mix until smooth.
- In a small bowl, combine softened cream cheese with brown sugar until creamy.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Spoon batter halfway into muffin cups; add about one tablespoon of cream cheese filling, then top with more batter.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean (except for some gooey cream cheese).
- Allow to cool slightly before serving.
- 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: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg