Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat that combines the best of autumn flavors. The moist, spiced pumpkin muffin base perfectly complements the rich, creamy swirl of cream cheese, creating a heavenly bite in every muffin. They’re perfect for breakfast, a snack, or even as a treat for your next fall gathering.

Ingredients:
For the Muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg yolk

Directions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, whisk together the sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth and combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. For the cream cheese swirl, beat the softened cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
6. Fill each muffin cup about 2/3 full with the pumpkin muffin batter. Then, add a spoonful of the cream cheese mixture on top of each muffin. Use a toothpick or knife to swirl the cream cheese into the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 230 kcal | Servings: 12 muffins