Go Back
Print

Moist Pumpkin Cream Cheese Swirl Muffins to Savor This Fall

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 200
Indulge in these delightful pumpkin cream cheese swirl muffins, perfect for the fall season!

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or substitute with cinnamon, nutmeg, and ginger)

Wet Ingredients

  • 1 cup pumpkin puree (use pure canned pumpkin)
  • 1/2 cup brown sugar (can swap with granulated sugar)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (can replace with melted butter)
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 ounces cream cheese (softened to room temperature)
  • 1 large egg yolk
  • 1/4 cup granulated sugar

Instructions 

  • Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.
  • Fold the dry ingredients into the wet ingredients gently until just combined.
  • In a separate bowl, beat the cream cheese until smooth, then mix in the granulated sugar, egg yolk, and a splash of vanilla extract.
  • Fill each muffin cup about one-third full with the batter, add a spoonful of the cream cheese filling, then top with more muffin batter until two-thirds full.

Notes

For an extra touch, sprinkle some cinnamon sugar on top before baking!
Calories: 200kcal
Cost: $10.00
Course: Breakfast
Cuisine: American
Keyword: pumpkin