Pumpkin Cream Cheese Swirl Muffins
With a super moist crumb and a cream cheese swirl, you really can't go wrong with these Pumpkin Cream Cheese Swirl Muffins!
Servings: 12
Calories: 339kcal
Ingredients
Muffin
- 2 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 1 tablespoon vanilla extract
- 1 can (15 ounces) pure pumpkin
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1¾ cups (219 g) all-purpose flour
- 1 tablespoon homemade pumpkin spice, (2 tablespoons if store-bought spice)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 1 block (8 ounces) cream cheese
- ½ cup (100 g) confectioners sugar
Instructions
- Preheat oven to 375°F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin, brown sugar, and granulated sugar.
- Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
- In a medium bowl using a hand mixer on medium speed, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
- Fill each of the muffin cups to the top with the batter.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.
- Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.
Nutrition
Calories: 339kcal