Print
Description
Enjoy these delicious Pumpkin Cream Cheese Swirl Muffins. They are easy to make and perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, beat together cream cheese, sugar, and egg yolk until smooth.
- Fill each muffin liner about 2/3 full with pumpkin batter.
- Drop a spoonful of cream cheese mixture on top of each muffin. Use a knife or toothpick to swirl the cream cheese into the pumpkin batter.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use brown butter instead of vegetable oil.
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg