Pumpkin Cream Cheese Muffins
Soft, fluffy pumpkin muffins with a sweet cream cheese swirl. Warm spices, dreamy texture, and a cozy fall favorite!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Instructions
- 1. Preheat your oven to 375°F. Line a muffin tin with paper liners and set aside
- 2. In a large bowl, whisk together flour, spices, baking soda, and salt. In another bowl, beat the sugars, eggs, pumpkin, oil, milk, and vanilla. Pour wet ingredients into dry and mix until just combined
- 3. In a separate bowl, beat cream cheese with sugar, yolk, and vanilla until smooth
- 4. Scoop muffin batter into liners about three-quarters full. Add a teaspoon of cream cheese filling on top. Use a butter knife or toothpick to gently swirl
- 5. Bake for 15 to 18 minutes or until a toothpick comes out clean from the muffin part
- 6. Let cool a bit before serving. They’re even better the next day
Notes
Store muffins at room temp for 1 to 2 days or refrigerate for up to 5 days
Freeze up to 1 month. Thaw overnight in fridge
Add chocolate chips, nuts, or glaze for extra sweetness