Pumpkin Cream Cheese Swirl Muffins
Moist, tender pumpkin muffins swirled with tangy cream cheese for a rich fall treat. Perfect bakery-style texture with pantry-friendly ingredients.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ½ cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
- In a large bowl, whisk flour, pumpkin spice, baking soda, and salt
- In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth
- Gradually fold wet ingredients into dry mixture until just combined
- Divide batter evenly into 12 muffin cups
- Make a well in each batter cone and spoon a dollop of prepared cream cheese mixture
- Swirl cream cheese into batter with a toothpick
- Bake 18-20 minutes until golden and a toothpick comes out clean
- Cool slightly before removing from tin
Notes
Use room-temperature eggs for better emulsification
Silicone muffin molds allow for even baking
Store in airtight container up to 3 days
Substitute 1:1 gluten-free flour with slight texture adjustment
Unleavened versions may require longer baking time
Silicone muffin molds allow for even baking
Store in airtight container up to 3 days
Substitute 1:1 gluten-free flour with slight texture adjustment
Unleavened versions may require longer baking time
Nutrition
Serving: 1gCalories: 245kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 50mgSodium: 190mgFiber: 1gSugar: 12g
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