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Pumpkin Cream Cheese Muffins

Delicious Pumpkin Cream Cheese Muffins

These moist and flavorful pumpkin muffins are enhanced with a creamy cream cheese swirl for an irresistible treat. Perfect for breakfast or a delightful snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 1/2 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 cup Granulated sugar
  • 1/2 cup Packed light brown sugar
  • 1/2 cup Vegetable oil
  • 2 Large eggs
  • 1 cup Pumpkin puree
  • 1 teaspoon Vanilla extract
Cream Cheese Filling
  • 4 ounces Cream cheese softened
  • 1/4 cup Powdered sugar
  • 1 tablespoon Milk

Equipment

  • Mixing bowls
  • Muffin Tin
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. In a small bowl, beat together softened cream cheese, powdered sugar, and milk until smooth and creamy.
  6. Fill each muffin cup about halfway with batter. Spoon a teaspoon of cream cheese filling into the center. Top with remaining batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra spice, add 1/2 teaspoon of ginger. You can also use different types of oil, such as canola or coconut oil. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.