Description
These pumpkin cream cheese swirl muffins are soft, spiced, and swirled with rich cream cheese. Perfectly moist and packed with cozy fall flavor, they come together in just 30 minutes.
Ingredients
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
8 oz cream cheese (room temperature)
¼ cup granulated sugar (for swirl)
1 large egg yolk
2 teaspoons vanilla extract (for swirl)
Instructions
1. Preheat oven to 375°F and line muffin pan with paper baking cups.
2. In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fill muffin cups ¾ full with the batter.
6. In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, then mix until combined.
7. Top each muffin with 1 tablespoon of cream cheese mixture and swirl gently with a toothpick.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container in the fridge for up to 5 days.
Best served slightly chilled or at room temperature.
Can be frozen individually for up to 2 months.
Use 1:1 gluten-free flour blend to make them gluten-free.
Homemade pumpkin spice: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, ½ tsp allspice.
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21
- Sodium: 176
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0.04
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 42