Description
Fluffy pumpkin muffins with a tangy cream cheese swirl, perfect for autumn.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 8 oz cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper baking cups.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract.
- Slowly add dry ingredients to wet ingredients, whisking until smooth.
- Fill muffin cups about three-quarters full.
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; beat until combined.
- Top each muffin with about one tablespoon of the cream cheese mixture.
- Use a toothpick to gently swirl the cream cheese mixture into the batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out with moist crumbs.
- Let muffins cool for 10 minutes before serving.
Notes
- Ensure cream cheese and egg yolk are at room temperature for the swirl.
- A toothpick inserted into the pumpkin part of the muffin indicates doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American