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Pumpkin Cream Cheese Muffins

Irresistibly Moist Pumpkin Cream Cheese Muffins for Fall

Enjoy these Pumpkin Cream Cheese Muffins, a delightful twist for breakfast, enriched with a sweet cream cheese swirl.
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Prep Time 15 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 Muffins
  • 1 cup Pumpkin Puree Canned works great!
  • 1/2 cup Granulated Sugar Consider coconut sugar for a healthier option.
  • 1/4 cup Brown Sugar Use light or dark for different flavors.
  • 2 large Eggs Aquafaba is a great vegan substitute.
  • 1/4 cup Vegetable Oil Coconut oil can be used for a unique twist.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best results.
  • 1 1/2 cups All-Purpose Flour Swap with gluten-free flour blend if needed.
  • 2 teaspoons Pumpkin Spice Can mix your own with common spices.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • 1/2 teaspoon Salt Sea salt or kosher salt works well.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Ensure at room temperature for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese layer.
  • 1 large Egg Yolk Omit for dairy-free version.
  • 1/2 teaspoon Vanilla Extract Pure is best.

Equipment

  • Mixing bowls
  • Muffin tin
  • Whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. Prepare Muffin Batter: In a bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  2. Combine Dry Ingredients: Sift together flour, pumpkin spice, baking soda, and salt. Fold into wet mixture until combined.
  3. Prepare Cream Cheese Swirl: Beat cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
  4. Fill Muffin Tins: Preheat oven to 350°F and line muffin tin. Fill each cup 3/4 full with batter.
  5. Add Cream Cheese Mixture: Place 1 tablespoon cream cheese mixture on top of each muffin batter and swirl gently.
  6. Bake: Bake for 18-20 minutes until a toothpick inserted in muffins comes out with moist crumbs.
  7. Cool and Serve: Let muffins cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 450IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Notes

Consider adding chocolate chips or nuts for a unique twist.

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Let us know how it was!