Description
Delightful muffins swirled with creamy cheese and spiced pumpkin, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a mixing bowl until combined.
- Beat together the sugar, brown sugar, and vegetable oil in a separate large bowl until fluffy and light in color.
- Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Gradually stir in the dry ingredients until just combined.
- Mix the softened cream cheese and powdered sugar together until smooth.
- Fill muffin cups halfway with pumpkin batter, add a dollop of cream cheese mixture, then cover with more batter until three-quarters full.
- Use a toothpick to swirl the cream cheese into the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
Notes
Make-ahead: Prepare the batter and filling a day in advance. Bake fresh the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, muffins, fall baking, cream cheese, autumn recipes