Description
Make moist pumpkin muffins with a sweet cream cheese swirl baked inside.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar and brown sugar. Add the melted butter and whisk until combined.
- Beat in the egg, pumpkin puree, and milk until just blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 2 tablespoons of sugar and vanilla extract until smooth.
- Fill each muffin cup about two-thirds full with the pumpkin batter.
- Drop a small spoonful of the cream cheese mixture onto the center of the batter in each cup.
- Use a toothpick or small knife to gently swirl the cream cheese into the batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use full-fat cream cheese for the best swirl texture.
- Do not overmix the batter after adding the flour; this keeps the muffins tender.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 22
- Sodium: 180
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 45
Keywords: pumpkin muffins, cream cheese swirl, fall baking, spiced muffins, breakfast pastry