Description
Make moist pumpkin muffins with a sweet cream cheese swirl center.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, mix the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time. Stir in the pumpkin puree and milk until just combined.
- Add the wet ingredients to the dry ingredients and mix until just blended. Do not overmix.
- In a small bowl, beat the softened cream cheese with 2 tablespoons of sugar and the egg yolk until smooth.
- Fill each muffin cup about one-third full with the pumpkin batter.
- Place about 1 teaspoon of the cream cheese mixture on top of the batter in each cup.
- Use a toothpick or small knife to gently swirl the cream cheese into the batter.
- Fill the remaining space in the muffin cups, leaving about 1/4 inch space at the top.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
- You can use Greek yogurt instead of milk for a slightly tangier flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25
- Sodium: 180
- Fat: 13
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: pumpkin muffins, cream cheese swirl, pumpkin spice, breakfast, fall baking