Description
Make moist pumpkin muffins with a sweet cream cheese swirl center.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese filling)
- 1 large egg yolk (for cream cheese filling)
- 1/2 teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Beat in the 2 large eggs one at a time. Stir in the pumpkin puree and milk until just combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and vanilla extract until smooth.
- Fill each muffin cup about two-thirds full with the pumpkin batter.
- Drop a spoonful of the cream cheese mixture onto the center of the batter in each cup.
- Use a toothpick or small knife to gently swirl the cream cheese mixture into the batter.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a stronger swirl effect, use slightly less batter in the cups.
- You can use canned pumpkin puree, not pumpkin pie filling.
- Store cooled muffins in an airtight container at room temperature for up to three days.
- Prep Time: 20 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 30
- Sodium: 250
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: pumpkin muffins, cream cheese swirl, fall baking, spiced muffins, breakfast pastry