Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup evaporated milk
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, sugars, baking soda, baking powder, salt, and spices.
- In another bowl, whisk together oil, eggs, evaporated milk, and pumpkin puree until smooth.
- Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
- In a small bowl, beat softened cream cheese with powdered sugar, vanilla, and cinnamon until smooth.
- Fill each muffin cup halfway with batter, then add a spoonful of cream cheese filling, and top with remaining batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool completely, then pipe or spread cream cheese frosting on top, garnished with cinnamon or pecans if desired.
Notes
- Ensure cream cheese is softened for smooth frosting.
- You can add chopped pecans or walnuts to the batter for extra crunch.
- Store muffins in an airtight container for up to 3 days.
- 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: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg