Pumpkin Cream Cheese Muffins
Deliciously moist pumpkin muffins swirled with creamy cheese filling, perfect for fall!
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 can pumpkin puree ((15 oz))
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 0.5 cup vegetable oil or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Filling
- 8 oz cream cheese (room temperature)
- 0.25 cup granulated sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F and prepare muffin pan with paper cups.
- Whisk together flour, pumpkin spice, baking soda, and salt.
- Combine pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Gradually add dry ingredients to wet mixture, stirring gently.
- Fill muffin cups ¾ full and swirl cream cheese mixture on top.
- Bake for 18-20 minutes, cool in pan for 10 minutes.
Notes
For extra flavor, add nuts or chocolate chips to the batter.