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Pumpkin Cream Cheese Swirl Muffins

Course Breakfast
Cuisine American
Keyword Muffins
Servings 12 Muffins
Author The Novice Chef Blog

Ingredients

Muffins

  • 1 3/4 Cup All Purpose Flour
  • 1 Tablespoon Pumpkin Spice
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Can (15 oz) Pumpkin (Pure Pumpkin)
  • 1 Cup Granulated sugar
  • 1/2 Cup Packed Brown Sugar
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 1 Tablespoon Vanilla Extract

Cream Cheese

  • 8 Ounces Cream Cheese
  • 1/4 Cup Granulated Sugar
  • 1 Large Egg Yolk
  • 2 Teaspoons Vanilla Extract

Instructions

  1. Preheat the oven to 375F and place paper cups into the muffin pan. Set aside.

  2. In a medium bowl, whisk flour, pumpkin spice, salt and baking soda until well combined. 

  3. In a separate large bowl, whisk together pumpkin, sugar and brown sugar. 

  4. Beat in the eggs, vegetable oil and vanilla extract into the pumpkin and sugar mixture. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins until about 3/4 of the ways full. 

  5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. 

  6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl the cream cheese into the batter. 

  7. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let the muffins cool and enjoy! Store in the fridge.