Description
These decadent swirled pumpkin cream cheese muffins are a delightful treat topped with a sweet cream cheese swirl that bakes into the moist pumpkin base. Perfect for a quick and easy breakfast or snack!
Ingredients
Muffin:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture until no lumps remain. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture and swirl into the batter. Bake for 18-20 minutes or until a toothpick inserted in the pumpkin part comes out clean with a few moist crumbs. Cool before serving.
Notes
- Store muffins in the refrigerator for up to 5 days.
- If you don’t have pumpkin spice, make your own blend.
- For a loaf version, check out the pumpkin cream cheese bread recipe.
- Avoid over-mixing the batter to prevent dry muffins.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241 kcal
- Sugar: 21g
- Sodium: 176mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0.04g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
