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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins that Warm Your Heart This Fall

These Pumpkin Cream Cheese Muffins combine rustic pumpkin spice with a creamy swirl, creating a delightful fall treat.
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Prep Time 12 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 42 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 Can substitute with gluten-free flour.
  • 1 tablespoon Pumpkin Spice Alternatively, use individual spices.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1/2 teaspoon Salt
  • 1 cup Pumpkin Puree Canned is a great time-saver.
  • 1/2 cup Granulated Sugar Adjust for sweetness.
  • 1/2 cup Brown Sugar Can be replaced with granulated sugar.
  • 2 large Eggs Or use a flax egg for vegan.
  • 1/2 cup Vegetable Oil Melted butter or coconut oil can be used.
  • 1 teaspoon Vanilla Extract Homemade is great.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Ensure it's softened.
  • 1/4 cup Granulated Sugar (for Cream Cheese) Adjust to taste.
  • 1 large Egg Yolk Omit for a lighter mix.
  • 1 teaspoon Vanilla Extract (for Cream Cheese)

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Spatula
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, whisk together the pumpkin puree and both sugars until fully combined and smooth.
  3. Add the eggs, vegetable oil, and vanilla extract to the pumpkin mixture, stirring well until blended.
  4. In a separate bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt.
  5. Gradually fold this dry mixture into the wet ingredients until no more flour streaks are visible.
  6. In a medium bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth.
  7. Spoon the muffin batter into the prepared tins, filling each cup about 3/4 full, then add a dollop of the cream cheese mixture on top.
  8. Gently swirl the cream cheese into the muffin batter with a toothpick.
  9. Bake for 18-20 minutes, checking for doneness with a toothpick.
  10. Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

To store, keep in an airtight container for up to 5 days or freeze individually for up to 3 months.

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