Description
Delicious pumpkin muffins with a creamy cheesecake swirl, perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill muffin cups halfway with pumpkin batter. Add a spoonful of cream cheese mixture, then top with more pumpkin batter.
- Use a toothpick to swirl the layers gently.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use room-temperature cream cheese for smoother mixing.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg