Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 8 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and spices until well combined.
- In another bowl, mix pumpkin puree, eggs, sour cream (or yogurt), vegetable oil, and vanilla extract until smooth.
- In a separate bowl, beat softened cream cheese with a bit of sugar until creamy.
- Gently fold the wet ingredients into the dry mixture until just combined; do not overmix.
- Spoon half the batter into muffin cups. Add dollops of the cream cheese mixture on top, then cover with remaining batter. Swirl lightly with a toothpick.
- Bake for 20–25 minutes or until golden brown and a toothpick inserted comes out clean from the muffin part.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg