Description
Best swirled pumpkin cream cheese muffins with rich cream cheese topping that melts into moist pumpkin muffins.
Ingredients
Scale
- Muffin:
- 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
- 1 tablespoon vanilla extract
- Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Place paper baking cups into muffin pan.
- Whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk pumpkin, sugars, eggs, oil, and vanilla until smooth.
- Stir in flour mixture just until combined. Fill muffin cups 3/4 full.
- Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Add 1 tablespoon of cream cheese mix to each muffin and swirl with a toothpick.
- Bake for 18–20 minutes until a toothpick in the pumpkin part comes out clean.
- Cool for 10 minutes before serving warm.
Notes
- Store in an airtight container up to 1 week or freeze for 3 months.
- Serve warm with coffee for the best flavor.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220