Pumpkin Muffins with Cream Cheese
Bring on the pumpkin spice! These pumpkin muffins with a cream cheese swirl are a must-bake fall treat.
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Servings: 12 muffins
Ingredients
For the Muffins
- 1 ½ cups all-purpose flour see note
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice see note
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl
- 4 ounces cream cheese softened
- 1 tablespoon granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F. Spray a muffin pan with cooking spray.
- Whisk the flour, baking powder, spices, and salt in a medium bowl. In a large mixing bowl, mix the sugar, vegetable oil, eggs, pumpkin, and vanilla.
- Add the dry ingredients to the wet ones and stir just until combined. Divide the batter evenly in the muffin pan, filling each about ½ way full.
- Mix the cream cheese, sugar, and egg in a bowl with an electric mixer until smooth. Spoon about 2 teaspoons of the mixture on the batter in the muffin pan. Swirl the cream cheese mixture into the batter using a dinner knife.
- Bake the muffins for 20 to 30 minutes or until a toothpick comes out with just a few moist crumbs. Leave the muffins in the pan for a few minutes before removing them.
Notes
Measuring the flour: Use the spoon and level method to measure the flour into a dry measuring cup. I like to stir the flour in the container first.
Pumpkin spice: If you don’t have any on hand, you can use the same amount of cinnamon or nutmeg.
Nutrition Estimate
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 28.3g | Protein: 4g | Fat: 9.2g | Saturated Fat: 6.1g | Polyunsaturated Fat: 2.3g | Cholesterol: 56mg | Sodium: 75.6mg | Fiber: 1.1g | Sugar: 14.7g
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