Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, combine pumpkin puree, eggs, oil, and vanilla. Mix well.
- Add wet ingredients to dry and stir until just combined.
- In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Fill muffin cups halfway with batter, then add a spoonful of cream cheese filling. Cover with remaining batter.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool completely, then frost with cinnamon topping if desired.
Notes
- For best results, use room temperature cream cheese and eggs.
- Store muffins in an airtight container for up to 3 days.
- Frost muffins just before serving to keep frosting fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg