Description
These Pumpkin Cream Cheese Swirl Muffins are moist, cozy, and bakery-worthy! Warm pumpkin spice batter is swirled with a sweet, tangy cream cheese filling for the perfect fall treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with the pumpkin batter, then add a spoonful of the cream cheese mixture, and top with more pumpkin batter.
- Use a toothpick to swirl the cream cheese into the pumpkin batter.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- These muffins are best enjoyed warm.
- Store leftovers in an airtight container for up to 3 days.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Cream Cheese Swirl Muffins, fall treats, cozy muffins, bakery-worthy muffins