Ingredients
Scale
- Muffin:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice (or homemade blend: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp allspice)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted and cooled butter)
- 1 tablespoon vanilla extract
- Cream Cheese Swirl:
- 8 oz cream cheese (room temperature, full-fat recommended)
- ¼ cup granulated sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Line muffin pan with paper baking cups.
- Whisk flour, pumpkin spice, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, whisk pumpkin, granulated sugar, and brown sugar. Beat in eggs, oil, and vanilla.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fill muffin cups three-quarters full with batter.
- Beat cream cheese until smooth in another bowl.
- Add sugar, egg yolk, and vanilla to cream cheese. Mix well.
- Drop 1 tablespoon of cream cheese mixture onto each muffin. Swirl with a toothpick (optional).
- Bake for 18–20 minutes until a toothpick inserted comes out clean.
- Cool for 10 minutes before serving or storing.
Notes
- Use pure pumpkin puree, not pie filling.
- Room temperature cream cheese blends smoother.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg