Description
Moist pumpkin muffins swirled with a creamy cheesecake filling, making the perfect fall breakfast or dessert treat.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 liners.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, whisk pumpkin puree, oil, eggs, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined. Do not overmix.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Fill muffin liners halfway with pumpkin batter. Add 1 tablespoon cream cheese mixture on top, then cover with more pumpkin batter, filling about 3/4 full.
- Swirl tops gently with a knife for a marbled effect.
- Bake for 18-22 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra crunch, sprinkle muffins with streusel topping before baking.
- Store in an airtight container in the fridge for up to 5 days.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American