Description
Soft, moist pumpkin muffins swirled with a creamy, tangy cream cheese mixture. Perfect for fall mornings or cozy gatherings.
Ingredients
1¾ cups all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
½ tsp salt
15 oz pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted cooled butter)
1 tbsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar (for cream cheese mixture)
1 large egg yolk (for cream cheese mixture)
2 tsp vanilla extract (for cream cheese mixture)
Instructions
1. Preheat oven to 375°F and line muffin pan with paper baking cups.
2. Whisk flour, pumpkin spice, baking soda, and salt.
3. In another bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients gently; do not over-mix.
5. Fill muffin cups about ¾ full with batter.
6. Beat cream cheese until smooth, add sugar, egg yolk, and vanilla for cream cheese mixture.
7. Top each muffin with about 1 tbsp cream cheese mixture; swirl with a toothpick.
8. Bake for 18-20 minutes until toothpick inserted in muffin comes out mostly clean.
9. Cool for 10 minutes before serving.
Notes
Do not overfill muffin cups.
Use room temperature cream cheese and eggs for smooth mixing.
Optional add-ins: pecans, walnuts, or pepitas.
Store refrigerated up to 5 days; serve at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21g
- Sodium: 176mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg