Description
These Pumpkin Cream Cheese Muffins are the essence of fall baking moist, spiced pumpkin muffins swirled with a tangy, sweet cream cheese center. Each bite tastes like pumpkin pie and cheesecake combined. Perfect for cozy mornings, bake sales, or autumn brunch tables.
Ingredients
Units
Scale
Pumpkin Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 15 oz can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz brick-style cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Gently fold dry ingredients into the wet mixture until just combined don’t overmix.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Fill muffin cups ¾ full with pumpkin batter. Add 1 tablespoon of the cream cheese mixture on top and swirl gently with a toothpick.
- Bake 18–20 minutes, or until a toothpick inserted into the pumpkin portion comes out mostly clean.
- Cool for 5–10 minutes in the pan, then transfer to a rack. Enjoy warm or chilled.
Notes
- Use brick-style cream cheese (not whipped).
- For extra flavor, sprinkle muffins with cinnamon sugar before baking.
- Muffins keep well in the fridge for up to 5 days or freeze up to 2 months.
- To make gluten-free, substitute a 1:1 gluten-free baking flour.
Nutrition
- Calories: 290