Description
Moist pumpkin muffins with a sweet cream cheese swirl baked inside.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, 3/4 cup granulated sugar, and brown sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- In a separate small bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
- Fill each muffin cup about two-thirds full with the pumpkin batter.
- Drop a small spoonful of the cream cheese mixture onto the center of the batter in each cup.
- Use a toothpick or small knife to gently swirl the cream cheese mixture into the pumpkin batter.
- Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer swirl, chill the cream cheese mixture for 15 minutes before using.
- You can substitute pumpkin pie spice for the individual spices listed.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin muffins, cream cheese swirl, fall baking, spiced muffins, breakfast pastry