Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- A pinch of salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin purée
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup sugar (or substitute)
- 8 ounces cream cheese
- ¼ cup sugar (for cream cheese mixture)
- 1 egg (for cream cheese mixture)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare your muffin tin by lining it with cupcake liners or lightly greasing it.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together pumpkin purée, vegetable oil, and eggs. Mix in sugar until well combined.
- In a smaller bowl, beat cream cheese with sugar and an egg until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Fill each muffin cup halfway with batter, add a dollop of cream cheese mixture, and then top with more batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Optional: Drizzle with a glaze of powdered sugar and milk before serving.
Notes
Make sure your cream cheese and eggs are at room temperature for a smoother batter.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian