Description
Delightful and moist, these Pumpkin Cream Cheese Swirl Muffins are a perfect fall treat. They combine the rich flavors of pumpkin with a luscious cream cheese filling, making them ideal for breakfast or a sweet snack.
Ingredients
Scale
For the Muffins:
- 1 (15 ounces) can of pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
For the Cream Cheese Swirl:
- 1 large egg yolk
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line muffin pans with baking paper.
- Mix Dry Ingredients: In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until mixed. Add the vanilla extract, eggs, and vegetable oil, and beat until well blended.
- Combine Mixtures: Gradually add the flour mixture to the wet ingredients, beating until well blended with each addition.
- Prepare Cream Cheese Swirl: In another mixing bowl, beat together the cream cheese, vanilla extract, sugar, and egg yolk until smooth.
- Fill Muffin Tins: Transfer the batter to the prepared muffin tins, filling each about 3/4 full. Add 1 tablespoon of the cream cheese mixture on top of each muffin and swirl it with a toothpick.
- Bake: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Remove the muffins from the oven and let them cool for a few minutes at room temperature. Serve and enjoy!
Notes
- For added texture, consider adding chopped nuts or chocolate chips to the muffin batter.
- These muffins can be stored in an airtight container for several days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes