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Swirled Pumpkin Cream Cheese Muffins

These dreamy muffins feature a luscious cream cheese swirl that creates a delightful contrast to the moist pumpkin base.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 3/4 cups all purpose flour Essential for structure in your muffins.
  • 1 tablespoon pumpkin spice Adds that warm, cozy flavor we love in fall.
  • 1 teaspoon baking soda Helps your muffins rise beautifully.
  • 1/2 teaspoon salt Enhances the sweetness of your muffins.
  • 1 can (15 oz) pumpkin puree The star ingredient that gives moisture and flavor.
  • 1 cup granulated sugar For sweetness and texture.
  • 1/2 cup packed brown sugar Adds a hint of caramel flavor.
  • 2 large eggs Binds the ingredients together.
  • 1/2 cup vegetable oil (or melted and cooled butter) Ensures moistness in each bite.
  • 1 tablespoon vanilla extract Infuses warmth and depth of flavor.
  • 8 oz cream cheese (room temperature) Creates a rich, creamy topping.
  • 1/4 cup granulated sugar Sweetens the cream cheese mixture perfectly.
  • 1 large egg yolk (room temperature) Gives the cream cheese mixture richness.
  • 2 teaspoons vanilla extract Enhances the overall flavor profile.

Method
 

  1. Preheat your oven to 375°F (190°C) and place paper baking cups into a muffin pan to get ready for filling them with batter.
  2. In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until they are well combined and set aside for later use.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
  4. Gradually add the dry flour mixture to the wet ingredients and whisk until just combined, ensuring there are no lumps left in your batter before filling muffin tins three-quarters full.
  5. In another medium bowl, beat the room-temperature cream cheese until smooth and creamy; then add granulated sugar, egg yolk, and vanilla extract beating until fully incorporated.
  6. Top each muffin with about one tablespoon of the cream cheese mixture and use a toothpick to gently swirl it into the batter.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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