Description
These Pumpkin Cream Cheese Muffins combine the warm spices of pumpkin pie with a creamy, tangy cream cheese swirl to create a moist and flavorful breakfast treat perfect for fall or any time you crave a cozy indulgence.
Ingredients
Muffin Batter
- 1 ¾ cups (230 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 ¼ cups pumpkin puree
- ½ cup melted coconut oil or vegetable oil
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or spray it generously with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and fine sea salt until well combined.
- Add Wet Ingredients to Batter: Stir in the pumpkin puree, melted coconut or vegetable oil, whisked eggs, and vanilla extract. Mix gently just until the ingredients are combined, being careful not to overmix to maintain a tender crumb.
- Fill Muffin Cups: Using a large cookie scoop or ice cream scoop, portion the batter into the prepared muffin cups, filling each about three-quarters full to leave room for rising.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until the mixture is smooth and creamy.
- Add Cream Cheese Topping: Drop about one tablespoon of the cream cheese mixture onto the top of each muffin batter portion. Using a toothpick or skewer, gently swirl the cream cheese into the batter to create a marbled effect.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean without wet batter attached.
- Cool Muffins: Remove the muffins from the oven and transfer them to a cooling rack. Let them cool slightly before serving or storing.
Notes
- Oil Substitution: For a lighter option, substitute half the oil with unsweetened applesauce to maintain moisture while reducing fat.
- Storage: Store baked muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
