Description
Delicious pumpkin muffins with a cream cheese swirl, perfect for fall!
Ingredients
Scale
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 nonstick spray
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray.
- In a small bowl, beat together cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla until smooth. Set aside.
- In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, 3/4 cup sugar, and 1/2 teaspoon vanilla until fully combined.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Add the dry mixture into the wet mixture and stir just until combined.
- Spoon 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of cream cheese mixture, then another spoonful of batter. Swirl with a toothpick.
- Bake for 20–22 minutes until the tops are set and a toothpick comes out mostly clean.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg