Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese (room temperature)
- 1/4 cup granulated sugar (for cream cheese mixture)
- 1 large egg yolk (for cream cheese mixture)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375°F and line your muffin pan with paper baking cups.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt; set aside.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, and eggs until well combined. Add vegetable oil and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet ingredients; stir until just combined.
- Fill each muffin tin about 3/4 full with batter.
- In another bowl, beat cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until creamy.
- Top each muffin with about 1 tablespoon of cream cheese mixture and gently swirl with a toothpick.
- Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Cool for about 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg