These Pumpkin Cream Cheese Swirl Muffins are a perfect treat for the autumn season. The moist, spiced pumpkin muffin is complemented by a rich and tangy cream cheese filling, creating a delicious swirl of flavor in every bite. They are an ideal choice for breakfast or a sweet snack.
Ingredients:
For the Muffins
| Ingredients: | Quantity |
| All-purpose flour | 1 ¾ cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Pumpkin pie spice | 1 tablespoon |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup |
| Pumpkin puree | 15 oz can |
| Eggs, large | 2 |
| Vegetable oil | ½ cup |
| Vanilla extract | 1 tablespoon |
For the Cream Cheese Swirl:
| Ingredients | Quantity |
| Cream cheese, softened | 8 oz |
| Granulated sugar | ¼ cup |
| Egg yolk, large | 1 |
| Vanilla extract | 2 teaspoons |
Instructions:
- Preheat Oven & Prep Tin: Preheat your oven to 375°F (190°C) and line the cups of a muffin tin with cupcake liners.
- Combine Dry Ingredients: In a bowl, sift or whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, blend together the granulated sugar, brown sugar, and pumpkin puree. Add the eggs, vegetable oil, and vanilla extract, and continue to mix until well blended.
- Mix Batter: Add the dry ingredients to the wet ingredients and stir until the batter is smooth and well combined.
- Add Swirl: Spoon the muffin batter into the prepared cupcake liners, filling them about halfway. In a separate small bowl, beat together all the ingredients for the cream cheese swirl (cream cheese, granulated sugar, egg yolk, and vanilla extract). Place a spoonful of the cream cheese mixture into the center of each cupcake liner. Use a toothpick or small knife to gently swirl the cream cheese into the muffin batter.
- Bake: Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool & Serve: Let the muffins cool completely before serving.
Enjoy these delicious, swirled muffins!