Pumpkin Cream Cheese Swirl Muffins
These delightful muffins combine spiced pumpkin flavor with a creamy cheesecake swirl, perfect for fall!
Equipment
- Muffin pan For baking muffins.
- Mixing bowls For mixing ingredients.
- Whisk For combining dry ingredients.
- Toothpick For swirling cream cheese.
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 15 oz pumpkin puree
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 0.5 cup vegetable oil
- 1 tablespoon vanilla extract
- 8 oz cream cheese
- 0.25 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with paper baking cups. This ensures easy removal and cleanup.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside. This dry mixture will help combine the flavors evenly.
- In a large bowl, mix together the pumpkin puree, granulated sugar, and brown sugar until smooth. Then add the eggs, vegetable oil (or melted butter), and vanilla extract. Gradually mix in the flour mixture until just combined, being careful not to overmix.
- Fill each muffin cup about ¾ full with the pumpkin batter. This allows space for the muffins to rise nicely.
- In another bowl, beat the cream cheese until smooth. Add in the sugar, egg yolk, and vanilla extract, mixing well until creamy.
- Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick to swirl it into the pumpkin batter, creating a beautiful marbled effect.
- Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean with a few moist crumbs. Keep an eye on them to avoid overbaking!
- Allow the muffins to cool in the pan for about 10 minutes before serving warm. They can also be cooled completely for storage if desired.
Notes
Swirling the cream cheese mixture into the batter adds a beautiful marbled effect. These muffins can be enjoyed warm or stored once completely cooled.