Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- A pinch of salt
- 1 cup pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (softened)
- ¼ cup sugar (for cream cheese filling)
- ½ teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well.
- In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until well-blended.
- Gently fold the dry ingredients into the wet mixture until just combined.
- For the cream cheese filling, mix softened cream cheese, sugar, and vanilla extract until creamy.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture in the center, then top with more batter until each cup is about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
- Enjoy warm or at room temperature, optional sprinkling of powdered sugar on top.
Notes
For a healthier twist, consider substituting half of the flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian