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Pumpkin Cream Cheese Muffins

Irresistibly Moist Pumpkin Cream Cheese Muffins to Savor

Enjoy these Pumpkin Cream Cheese Muffins filled with cozy autumn flavors and a rich cream cheese swirl, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Consider using a gluten-free blend if needed.
  • 1 tbsp Pumpkin Spice Feel free to make your own blend.
  • 1 tbsp Baking Soda Always check for freshness.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Pumpkin Puree Canned or homemade.
  • 1 cup Granulated Sugar Adjust to your taste.
  • 1/2 cup Brown Sugar Introduces depth.
  • 2 large Eggs Room temperature works best.
  • 1/2 cup Vegetable Oil or Melted Butter Melted coconut oil is a great option.
  • 1 tsp Vanilla Extract Enhances overall flavor.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Room temperature for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese.
  • 1 large Egg Yolk Optional if allergies exist.
  • 1/2 tsp Vanilla Extract Adds flavor.

Equipment

  • mixing bowls
  • Muffin tin
  • whisk
  • Spoon
  • toothpick

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tins.
  2. Whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract in a bowl until well blended.
  3. Combine all-purpose flour, pumpkin spice, baking soda, and salt in a separate bowl and whisk together.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated.
  5. Spoon the pumpkin batter into the muffin tins, filling each cup about three-quarters full.
  6. Beat cream cheese until smooth, then mix in granulated sugar, egg yolk, and vanilla extract until combined.
  7. Spoon 1 tablespoon of the cream cheese mixture over each muffin, swirling gently with a toothpick.
  8. Bake for 18-20 minutes, checking with a toothpick for doneness, then cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Don't overmix the batter, use fresh baking soda for best results, and allow muffins to cool completely for optimal texture.

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