1 cup all-purpose flour (can substitute with whole wheat flour)
1 cup pumpkin puree (can use homemade or canned)
1/2 cup granulated sugar (can substitute with brown sugar)
1/4 cup vegetable oil (can substitute with applesauce or melted coconut oil)
1/2 tsp vanilla extract (can substitute with maple syrup for sweetness)
1/2 tsp baking powder (can substitute with 1/2 tsp baking soda)
8 oz cream cheese (can substitute with Greek yogurt for a lighter option)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Set this aside.
In another bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, stirring just until all ingredients are moist. Be careful not to overmix; some lumps are okay.
For the cream cheese filling, beat the cream cheese until smooth and creamy. You can add a little sugar or vanilla to the cream cheese for added sweetness.
Fill each muffin cup about two-thirds full with the pumpkin batter then add a spoonful of cream cheese mixture on top. Use a toothpick to swirl it gently into the batter.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
