Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are a delightful autumn treat, combining the rich flavors of pumpkin and cream cheese in a moist muffin. Perfect for breakfast or a snack, they are sure to please everyone with their sweet and spiced taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 (15 ounces) can of pumpkin (pure pumpkin puree)
- 1/2 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat your oven to 375°F (190°C) and line muffin pans with baking paper.
- In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
- In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until combined.
- Add the vanilla extract, eggs, and vegetable oil to the pumpkin mixture, beating until well blended.
- Gradually add the flour mixture to the wet ingredients, beating after each addition until the batter is smooth.
- Divide the batter evenly among the muffin tins.
- In another mixing bowl, beat together the cream cheese, vanilla extract, granulated sugar, and egg yolk until smooth and creamy.
- Drop 1 tablespoon of the cream cheese mixture onto each muffin and swirl with a toothpick.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool for a few minutes at room temperature.
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg