Description
These Swirled Pumpkin Cream Cheese Muffins are the perfect way to celebrate the fall season with a delicious treat.
Ingredients
Scale
- 2 cups all-purpose flour, fluffed and spooned into measuring cup
- 1 (15 oz) can of pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp pumpkin spice
- ½ tsp salt
- 8 oz cream cheese, softened
- ¼ cup sugar for cream cheese filling
- 1 egg yolk for cream cheese filling
- 1 tsp vanilla extract for cream cheese filling
Instructions
- In a medium-sized bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
- Gently fold the dry mixture into the wet ingredients using a rubber spatula.
- In a separate bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
- Spoon cream cheese mixture on top of each muffin batter-filled cup and swirl with a toothpick.
- Bake for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs.
Notes
These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
Nutrition
- Calories: 210 per muffin
- Sodium: 150 mg
- Protein: 3 g