Pumpkin Cream Cheese Swirl Muffins
These muffins are a delightful fall treat with a swirl of creamy cheese and warm pumpkin spices.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cup all purpose flour
- 2 tablespoons pumpkin spice
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (15oz) can of plain pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 8oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Heat the oven to 375°F.
- Place paper baking cups into muffin pan and set aside.
- In a large bowl, whisk together the flour, pumpkin spice, nutmeg, baking soda, and salt. Set aside.
- In a new large mixing bowl, whisk together pumpkin, sugar, and brown sugar.
- Beat in the eggs, vegetable oil, and vanilla extract. Mix until no lumps remain.
- Fill each muffin cup to ¾ full.
- In a medium bowl, combine the cream cheese, sugar, egg yolk, and vanilla extract. Beat until well combined.
- Top each muffin with about 1 tablespoon of the cream cheese mixture.
- Bake muffins for 18-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool before serving.
Notes
Use plain pumpkin puree, not pie filling.
Mix batter until just combined to avoid dense muffins.
Cool muffins before serving for best texture.
Store in an airtight container to keep fresh.