Description
These moist, spiced pumpkin muffins feature a rich, velvety cream cheese center, creating a perfect balance of seasonal flavors. Using oil for a tender crumb and a decadent cheesecake swirl, this bakery-quality treat is ideal for cool mornings or festive gatherings. The contrast between the spiced pumpkin batter and the tangy cream cheese provides a sophisticated flavor profile that remains moist for days.
Ingredients
1 cup pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cup vegetable oil
2 large eggs
2 tsp pumpkin pie spice
1 tsp baking powder
0.5 tsp salt
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a muffin tin.
Whisk flour, baking powder, pumpkin spice, and salt in a large bowl.
Combine pumpkin puree, sugar, oil, and eggs in a separate container.
Fold the wet ingredients into the dry mixture until just incorporated.
Beat the cream cheese with a little sugar and vanilla until smooth.
Spoon one tablespoon of pumpkin batter into each muffin tin well.
Add a dollop of the cream cheese mixture onto the center.
Cover with remaining batter and use a toothpick to swirl gently.
Bake for 25 minutes or until a toothpick comes out clean.
Notes
Ensure the cream cheese is fully room temperature before beating to avoid lumps. Do not overmix the batter to keep the muffins tender. Store in an airtight container in the refrigerator for up to 5 days due to the dairy content.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg