Description
Pumpkin cream cheese swirl muffins are a delicious blend of spiced pumpkin batter and creamy cheesecake filling. Perfect for breakfast or a sweet snack.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 1/4 cups pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spoon pumpkin batter into muffin cups, filling halfway. Add a spoonful of cream cheese mixture, then top with more pumpkin batter.
- Swirl gently with a toothpick.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room-temperature cream cheese for smoother blending.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American