Swirled Pumpkin Cream Cheese Muffins
These rich and decadent pumpkin muffins are swirled with sweet cream cheese that melts into the tops as they bake. Moist, flavorful, and ready in just 30 minutes, this recipe will quickly become a family favorite!
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Ingredients:
For the Muffins:
- 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 (or melted and cooled butter)
- 1 tablespoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese (room temperature)
- ¼ cup granulated sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 375°F and line a muffin pan with paper baking cups. Set aside.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, mixing until smooth. Gradually fold in the flour mixture until no lumps remain. Fill the muffin cups ¾ full with batter.
- In a separate medium bowl, beat the cream cheese until smooth. Add in the sugar, egg yolk, and vanilla extract, beating until fully combined.
- Spoon about 1 tablespoon of the cream cheese mixture onto each muffin and use a toothpick to swirl it into the batter. (Swirling is optional—dropping spoonfuls of cream cheese works too!)
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with a few moist crumbs.
- Let the muffins cool for 10 minutes before serving warm, or allow them to cool completely for storage.
Enjoy these deliciously moist pumpkin cream cheese muffins anytime!