1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup canned pumpkin puree
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
8 oz cream cheese, softened
¼ cup powdered sugar
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.
Blend Wet Ingredients: In another bowl, mix the pumpkin puree, sugar, vegetable oil, and eggs until smooth.
Combine Mixtures: Add the wet mixture to the dry ingredients, gently folding until just combined. Avoid overmixing!
Fill Muffin Tin: Spoon a generous amount of batter into each muffin cup (around 2/3 full). Add a dollop of cream cheese mixture to the center of each cup and top with more batter!
Bake: Bake muffins for 20-25 minutes, or until a toothpick comes out clean. Let them cool in the tin for 5 minutes before transferring them to a wire rack to cool entirely.
