Description
These moist, spiced pumpkin muffins feature a rich ribbon of sweetened cream cheese folded into the batter. Combining the earthy sweetness of pumpkin puree with the tangy contrast of a baked cheesecake filling, these muffins are a sophisticated treat perfect for autumn. The perfect balance of molasses-like brown sugar and warm spices creates a bakery-quality comfort food that stays fresh for days, making them an ideal breakfast or seasonal snack.
Ingredients
1 cup canned pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
3/4 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 large egg yolk
2 tsp pumpkin spice
1 tsp baking soda
1/4 cup granulated sugar (for cream cheese mixture)
1/2 tsp salt
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking soda, salt, and pumpkin spice.
In a separate bowl, combine pumpkin puree, vegetable oil, brown sugar, and 2 large eggs until smooth.
Fold the wet pumpkin mixture into the dry flour mixture until just combined.
In a small bowl, beat the softened cream cheese with granulated sugar and the egg yolk until smooth.
Fill muffin cups 1/3 full with pumpkin batter, add a spoonful of cream cheese, and top with remaining batter.
Use a toothpick to gently swirl the cream cheese into the batter.
Bake for 20-25 minutes or until a toothpick inserted into the muffin center comes out clean.
Notes
Ensure all ingredients are at room temperature to prevent lumping in the cream cheese layer. Store in an airtight container in the refrigerator for up to 4 days due to the cream cheese content.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg