Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 oz cream cheese, softened
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Gradually fold dry ingredients into wet ingredients without overmixing.
- Gently fold in small cubes of cream cheese.
- Spoon batter into muffin cups until two-thirds full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (100g)
- Calories: 260
- Sugar: 15g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg