Description
Bakery-style pumpkin cream cheese muffins with a soft crumb and rich swirl—perfect for cozy fall mornings.
Ingredients
½ cup (118 ml) canola or vegetable oil
1 cup (200 g) granulated sugar
1 tsp vanilla extract
1¼ cups (305 g) pumpkin purée
2 large eggs
½ cup (118 ml) milk
1¾ cups (210 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
4 tsp pumpkin pie spice
8 oz (226 g) cream cheese
¼ cup (50 g) granulated sugar (for filling)
1 large egg (for filling)
1 tsp vanilla extract (for filling)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together oil, sugar, and vanilla.
3. Add pumpkin, eggs, and milk. Whisk until smooth.
4. In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin spice.
5. Fold dry ingredients into wet mixture until just combined.
6. Beat cream cheese and sugar until smooth.
7. Add egg and vanilla to cream cheese mixture and mix until creamy.
8. Line muffin tin with paper liners; fill each ⅔ with pumpkin batter.
9. Spoon ~1 Tbsp of cream cheese mixture over each.
10. Use a knife to gently fold 2–3 times for a marbled effect.
11. Bake 15–18 minutes, until tops spring back when touched.
12. Cool before serving or storing.
Notes
Store in airtight container at room temp for 2–3 days, or refrigerate for up to 5 days.
Freeze muffins for up to 1 month; thaw overnight in the fridge.
Do not alternate between room temp and fridge—choose one method and stick to it.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 11g
- Sodium: 153mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 33mg