Description
These decadent swirled pumpkin cream cheese muffins are topped with sweet cream cheese that melts into the tops of the pumpkin muffins as they bake. Ready in just 30 minutes, this moist pumpkin muffin recipe will be a new family favorite!
Ingredients
Muffin:
1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 can (15 oz) pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil or melted butter
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
1. Preheat oven to 375°F and line muffin pan.
2. Whisk flour, pumpkin spice, baking soda, and salt.
3. In another bowl, mix pumpkin, sugars, eggs, oil, and vanilla.
4. Combine wet and dry ingredients just until smooth.
5. Fill muffin cups ¾ full.
6. Beat cream cheese with sugar, egg yolk, and vanilla until smooth.
7. Drop 1 tbsp cream cheese on each muffin, swirl with toothpick.
8. Bake 18–20 minutes until toothpick in pumpkin comes out clean.
9. Cool 10 minutes, serve warm or store.
Notes
Store muffins in fridge up to 5 days.
Best served slightly chilled or room temperature.
Don’t overmix batter to keep muffins moist.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg