Description
There’s nothing quite like the combination of warm pumpkin spice and creamy, sweet cream cheese. These Pumpkin Cream Cheese Muffins bring together the best flavors of fall in one delicious treat. With a tender pumpkin muffin base swirled with rich cream cheese, they are perfect for breakfast, dessert, or any time you need a cozy pick-me-up.
Ingredients
Pumpkin Muffins:
½ cup (118 ml) oil, (canola/vegetable)
1 cup (200 g) granulated sugar
1 tsp vanilla extract
1 ¼ cups (305 g) pumpkin puree
2 large eggs
½ cup (118 ml) milk
1 ¾ cups (210 g) all-purpose flour, (stir, spoon, & level)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
4 tsp pumpkin pie spice
Cream Cheese Filling:
8 oz (226 g) block cream cheese
¼ cup (50 g) granulated sugar
1 large egg
1 tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, whisk together the oil, sugar, and vanilla. Add the pumpkin puree, eggs, and milk. Whisk until well combined.
In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Slowly mix into the wet mixture. Set aside.
In another bowl, beat the cream cheese and granulated sugar together with an electric hand mixer. Add the egg and vanilla. Mix well, scraping the bowl as needed. Set aside.
Line muffin pans with paper cups. Scoop pumpkin muffin batter into cups, filling them about 2/3 full. Spoon the cream cheese filling over the top using slightly more than one tablespoon per muffin.
Use a knife to fold (not just swirl) the two batters together. This technique will create a marbled look—less is more here for a beautiful swirl.
Bake at 375°F for 15-18 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not over-bake. Cool completely.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 285