1 cup pumpkin puree
2 cups all-purpose flour (or whole wheat flour)
1 cup sugar (or brown sugar or coconut sugar)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
2 large eggs (or flax eggs)
½ cup vegetable oil (or applesauce)
8 oz cream cheese (or mascarpone or ricotta cheese)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease them.
In a small bowl, soften your cream cheese. Mix in a tablespoon of sugar and a teaspoon of vanilla extract until smooth. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
In another bowl, combine the pumpkin puree, eggs, and vegetable oil. Whisk well until the mixture is smooth and combined.
Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Avoid overmixing.
Spoon about one tablespoon of batter into each muffin cup. Then, add about a teaspoon of the cream cheese mixture in the center, and top with more batter until the cups are about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once done, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
