Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- For the cream cheese topping:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, sugars, melted butter, eggs, and vanilla extract.
- Combine wet ingredients with dry ingredients until just combined.
- Divide batter evenly among muffin cups and bake for 20-25 minutes, until a toothpick comes out clean.
- While muffins cool, prepare the cream cheese topping by mixing softened cream cheese, powdered sugar, and vanilla until smooth.
- Pipe or spread the cream cheese frosting onto cooled muffins and serve warm or at room temperature.
Notes
- You can add chopped nuts or chocolate chips for extra texture.
- Store muffins in an airtight container for up to 3 days or freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg