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Pumpkin Cream Cheese Muffins

Mouthwatering Pumpkin Cream Cheese Muffins You’ll Crave

Delicious pumpkin cream cheese muffins with a rich, swirled filling. Perfect for autumn breakfasts and quick treats.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda Ensure freshness for optimal results.
  • 1 teaspoon Pumpkin Spice Mix of cinnamon, nutmeg, ginger, and cloves can be used.
  • 0.5 teaspoon Salt Enhances flavor.
  • 1 cup Pumpkin Puree Canned is recommended for convenience.
  • 0.5 cups Granulated Sugar
  • 0.25 cups Brown Sugar Can use more granulated sugar as a substitute.
  • 2 large Eggs Aquafaba can replace for egg-free.
  • 0.33 cups Vegetable Oil Melted butter is a tasty alternative.
  • 1 teaspoon Vanilla Extract Optional if in a pinch.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Must be at room temperature.
  • 0.25 cups Granulated Sugar For cream cheese mixture.
  • 1 large Egg Yolk May be omitted for egg-free.
  • 0.5 teaspoon Vanilla Extract Optional.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
  3. In a separate bowl, whisk together flour, baking soda, pumpkin spice, and salt. Gradually add dry ingredients to wet ingredients.
  4. In another bowl, beat cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla; mix until fully combined.
  5. Fill muffin cups with batter, about 3/4 full. Top with cream cheese mixture and swirl gently with a toothpick.
  6. Bake for 18-20 minutes until a toothpick comes out clean. Let cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Best served warm with coffee or tea. Store in an airtight container for up to 5 days, or freeze for 2 months.

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