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Pumpkin Cream Cheese Muffins

These moist pumpkin muffins are swirled with a sweet, tangy cream cheese filling, perfectly spiced and soft with just the right balance of cozy fall flavor and creamy richness.
Calories:
Author: Sandra Myers

Ingredients

For the Muffins:

  • 1 ¾ cups all-purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 15 oz can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted and cooled butter
  • 1 tablespoon vanilla extract

For the Cream Cheese Swirl:

  • 8 oz cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 375°F and line a muffin pan with paper cups. In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
  • In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth, then mix in eggs, oil or melted butter, and vanilla.
  • Gradually add the dry ingredients and stir until just combined—don’t overmix.
  • In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla, then beat until creamy. Fill muffin cups about ¾ full with pumpkin batter, then spoon about 1 tablespoon of cream cheese mixture on top. Swirl gently with a toothpick.
  • Bake for 18–20 minutes, or until a toothpick in the pumpkin portion comes out with a few moist crumbs. Cool for 10 minutes before serving or let cool completely for storage.