pumpkin muffins
These pumpkin cream cheese swirl muffins are moist, flavorful, and perfect for autumn. A delicious pumpkin spice batter is swirled with a sweet cream cheese filling for a stunning presentation and delightful taste.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 large eggs room temperature
- 0.5 cup vegetable oil
- 1 tablespoon vanilla extract
- 15 ounces pure pumpkin
- 1 cup granulated sugar
- 0.33 cup light brown sugar packed
- 1.75 cups all-purpose flour
- 1 tablespoon pumpkin spice homemade or store-bought
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 8 ounces cream cheese
- 0.5 cup confectioners sugar
Instructions
Preparation Steps
- Preheat oven to 375°F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin, brown sugar, and granulated sugar until smooth.
- Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
- In a medium bowl, use a hand mixer to beat cream cheese until smooth. Add confectioners sugar and beat until well combined.
- Fill each muffin cup to the top with pumpkin batter.
- Spoon about 1 tablespoon of cream cheese mixture onto each muffin and use a toothpick to swirl it into the batter.
- Bake muffins for 18-20 minutes, or until a toothpick inserted comes out with a few moist crumbs but no wet batter.
Notes
For best results, use room temperature ingredients. These muffins are best served warm and can be stored in an airtight container for up to 3 days.