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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins That Melt in Your Mouth

Delicious Pumpkin Cream Cheese Muffins that are moist and bursting with flavor, perfect for any fall occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a heartier muffin.
  • 2 tsp Pumpkin Spice Can swap for a homemade mix (4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp allspice).
  • 1 tsp Baking Soda Ensure it's fresh for optimal results.
  • 1/2 tsp Salt Enhances flavor and balances the sweetness.
  • 1 can Pumpkin Puree The star ingredient for flavor and moisture.
  • 1 cup Granulated Sugar Sweetens the batter beautifully.
  • 1/2 cup Brown Sugar Adds moisture and deeper flavor.
  • 2 large Eggs Use aquafaba for an egg-free alternative.
  • 1/2 cup Vegetable Oil Adds moisture; melted butter enhances flavor.
  • 1 tsp Vanilla Extract Infuses a warm, sweet aroma.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Room temperature for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese mixture.
  • 1 large Egg Yolk Can be omitted for a lighter option.
  • 1 tsp Vanilla Extract Enhances flavor of the cream cheese.

Equipment

  • Oven
  • Mixing Bowls
  • Muffin tin
  • Whisk
  • Spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tins with paper or silicone liners.
  2. In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and eggs until smooth. Add in vegetable oil and vanilla, stirring gently.
  3. In a separate bowl, combine all-purpose flour, pumpkin spice, baking soda, and salt. Gradually add to the wet mixture, stirring gently.
  4. Spoon the batter into muffin tins, filling each about three-quarters full.
  5. In a small bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla until smooth.
  6. Top each muffin with 1 tablespoon of the cream cheese mixture and swirl gently.
  7. Bake for 18 to 20 minutes until a toothpick comes out clean. The tops should be golden brown.
  8. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter; a few lumps are fine. Store in an airtight container for freshness.

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