Description
Delicious pumpkin muffins swirled with tangy cream cheese.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Fill each muffin liner about 2/3 full with the pumpkin batter.
- Drop a spoonful of the cream cheese mixture on top of each muffin.
- Use a knife or toothpick to swirl the cream cheese mixture into the pumpkin batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Softened Cream Cheese: Ensure cream cheese is fully softened for a smooth swirl.
- Don’t Overmix: Overmixing can result in tough muffins.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 cal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: pumpkin muffins, cream cheese swirl, fall baking, muffins, breakfast
