Description
Pumpkin muffins with a creamy cheese swirl for a perfect blend of sweet and tangy flavors.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix pumpkin, sugars, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients. Do not overmix.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups halfway with batter. Add a spoonful of cream cheese mixture. Top with more batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room-temperature cream cheese for smoother swirls.
- Do not overfill muffin cups to prevent spills.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American