Description
Indulge in these moist, bakery-style pumpkin cream cheese swirl muffins. Perfectly spiced with a velvet-soft cream cheese center, these handheld treats combine the earthy warmth of autumn spices with a tangy cheesecake-like surprise. An easy, professional-grade recipe using vegetable oil to ensure a soft texture that stays fresh for days. Ideal for a cozy fall breakfast or a sophisticated afternoon snack.
Ingredients
1 3/4 cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
15 oz pumpkin puree (canned, unsweetened)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
8 oz cream cheese, softened
1 large egg yolk
Instructions
Preheat your oven to 375°F and line a muffin tin with paper baking cups.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
In a separate large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Combine wet and dry ingredients gently just until incorporated.
In a small bowl, beat the softened cream cheese with the egg yolk until smooth and creamy.
Fill each muffin cup halfway with pumpkin batter, add a dollop of the cream cheese mixture, then top with remaining batter.
Bake for 20 minutes or until a toothpick inserted into the muffin part comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure cream cheese is fully at room temperature to avoid lumps in the filling.
Use the spoon and level method for measuring flour to prevent dense muffins.
These muffins store well in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg