Description
Delicious Pumpkin Cream Cheese Swirl Muffins perfect for fall baking, combining moist pumpkin spice batter with a creamy, sweet cream cheese swirl. These muffins are easy to make and perfect for breakfast or snacks.
Ingredients
Scale
Muffin Batter
- 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 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
Cream Cheese Swirl
- 8oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Heat the oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin spice, nutmeg, baking soda, and salt until fully combined. Set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, and dark brown sugar. Beat in the eggs one at a time, then add the vegetable oil and vanilla extract, mixing well.
- Incorporate Dry Ingredients: Slowly add the dry ingredients into the wet ingredients, mixing gently until no lumps remain. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Using a cookie scoop or spoon, fill each muffin cup about 3/4 full to allow room for rising.
- Prepare Cream Cheese Swirl: In a medium bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
- Add Cream Cheese Topping: Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin batter filled cup, gently swirling it in if desired.
- Bake Muffins: Bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Store: Remove muffins from the oven and allow them to cool before serving. Store any leftovers in an airtight container in the refrigerator.
Notes
- Use a cookie scoop for even muffin sizes and easy portioning.
- Do not overmix the batter to avoid dense muffins.
- Ensure the cream cheese is softened for smooth mixing.
- Muffins keep well refrigerated for up to one week.
- For a stronger pumpkin flavor, add an extra 1/4 teaspoon of pumpkin spice if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
