Description
Delightful muffins featuring a creamy cheesecake swirl combined with the warm flavors of pumpkin and spices, perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar for cream cheese filling
- 1 large egg yolk, room temperature
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin pan with paper baking cups.
- Whisk together the flour, pumpkin spice, baking soda, and salt in a medium bowl.
- Combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla in a large bowl and mix until well combined.
- Gradually add the dry mixture to the pumpkin mixture until just combined.
- Beat the cream cheese in another bowl until smooth, then add the sugar, egg yolk, and vanilla extract, blending until creamy.
- Fill the muffin tins 3/4 full with the pumpkin batter and top each muffin with the cream cheese mixture, swirling gently with a toothpick.
- Bake for 18 to 20 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool slightly before removing from the pan.
Notes
For variations, add nuts or chocolate chips, or make a vegan version by substituting eggs and cream cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg