Description
Best Swirled Pumpkin Cream Cheese Muffins for Cozy Mornings
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 0.5 teaspoon fine salt
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 0.5 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 8 oz cream cheese (room temperature)
- 0.25 cup granulated sugar (for filling)
- 1 large egg yolk
- 0.5 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 190°C (375°F) and line a muffin tin with paper baking cups.
- Whisk together the flour, pumpkin spice, baking soda, and salt in a medium bowl.
- Blend the pumpkin puree, granulated sugar, and brown sugar in a large bowl until smooth, then add the eggs, oil (or melted butter), and vanilla, mixing until fully incorporated.
- Fold the dry ingredients gently into the wet mixture until no flour streaks remain.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Whip the cream cheese in a separate bowl until smooth, then mix in the granulated sugar, egg yolk, and vanilla until creamy.
- Spoon approximately 1 tablespoon of the cream cheese mixture onto each muffin, then use a toothpick to gently swirl it in.
- Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins in the tin for 10 minutes before serving or storing.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg