1 cup pumpkin puree
1 ½ cups all-purpose flour (or gluten-free flour blend)
¾ cup sugar (or brown/coconut sugar)
1 tsp baking soda (or baking powder)
½ tsp salt
1 tsp cinnamon (or pumpkin pie spice)
8 oz cream cheese (or mascarpone/ricotta)
2 large eggs (or flax eggs for vegan)
½ cup vegetable oil (or applesauce/melted coconut oil)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.
In a separate bowl, beat the cream cheese until smooth, adding a couple of tablespoons of sugar and one egg; mix until creamy.
Combine the pumpkin puree, remaining eggs, and vegetable oil in another bowl, blending until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Spoon a tablespoon of muffin batter into each lined cup, add a dollop of cream cheese filling on top, then add more muffin batter on top.
Bake in preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
Let muffins cool for a few minutes before transferring them to a wire rack. Enjoy warm or store for later.
