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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Stir in the pumpkin puree until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup sugar and 1 egg until smooth. Stir in 1 teaspoon vanilla extract.
- Fill each muffin liner about two-thirds full with pumpkin batter.
- Add a dollop of the cream cheese mixture to the center of each muffin.
- Using a toothpick or skewer, swirl the cream cheese mixture into the pumpkin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can add 1/4 cup of sour cream or Greek yogurt to the pumpkin batter.
- Ensure your cream cheese is softened to room temperature for a smooth filling.
- You can add chopped nuts like pecans or walnuts to the batter for added texture.
- These muffins are best stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg