Description
Delight in these moist and flavorful Pumpkin Cream Cheese Swirl Muffins, featuring a perfect blend of pumpkin spice and a creamy sweet swirl of cream cheese. Ideal for autumn breakfasts or tasty snacks.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cup all purpose flour
- 2 tablespoons pumpkin spice
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 (15oz) can of 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. Place paper baking cups into a muffin pan and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin spice, nutmeg, baking soda, and salt until fully combined, then set aside.
- Combine Wet Ingredients: In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, and dark brown sugar.
- Add Eggs and Oil: Beat in the eggs, vegetable oil, and vanilla extract into the pumpkin mixture until smooth.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing until no lumps remain, but do not overwork the batter.
- Fill Muffin Cups: Using a cookie scoop, fill each muffin cup about ¾ full to allow room for rising.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until well combined and smooth.
- Add Swirl to Muffins: Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin batter in the cups.
- Bake: Bake the muffins for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Store: Remove muffins from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- Use a cookie scoop for evenly sized muffins and even distribution of batter.
- Do not overmix batter to avoid dense muffins.
- Make sure the cream cheese is softened for easy mixing.
- Store muffins in the refrigerator to keep the cream cheese swirl fresh.
- These muffins freeze well; thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
