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Pumpkin Cream Cheese Muffins

Irresistibly Soft Pumpkin Cream Cheese Muffins You'll Love

Enjoy these delicious Pumpkin Cream Cheese Muffins, perfect for cozy autumn mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 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 Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Pumpkin Spice Mix cinnamon, nutmeg, and cloves instead if needed.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1/2 teaspoon Salt
  • 15 oz can Pumpkin Puree Homemade puree works too if texture is similar.
  • 1 cup Granulated Sugar
  • 1/2 cup Brown Sugar Packed.
  • 2 Large Eggs Try aquafaba for a vegan option.
  • 1/2 cup Vegetable Oil Or use melted butter or coconut oil.
  • 1 teaspoon Vanilla Extract
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Room temperature; dairy-free option available.
  • 1/4 cup Granulated Sugar For cream cheese mixture.
  • 1 Large Egg Yolk Room temperature; can be omitted for vegan.
  • 2 teaspoons Vanilla Extract For cream cheese mixture.

Equipment

  • mixing bowls
  • whisk
  • Muffin tin
  • spatula
  • toothpick

Method
 

Muffin Preparation
  1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
  2. Gradually sift in the all-purpose flour, baking soda, pumpkin spice, and salt into the wet mixture. Gently fold the dry ingredients in using a spatula.
  3. In a separate bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract.
  4. Dollop approximately 1 tablespoon of the cream cheese mixture on top of each filled muffin cup. Gently swirl the cream cheese into the muffin batter.
  5. Preheat your oven to 350°F (175°C) and bake the muffins for 18 to 20 minutes. Check with a toothpick for doneness.
  6. Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Make sure to use room temperature ingredients for better mixing.

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