With a super moist crumb and a cream cheese swirl, you really can’t go wrong with these Pumpkin Cream Cheese Swirl Muffins!

▢2 large eggs
▢½ cup (109 g) vegetable oil
▢1 tablespoon vanilla extract
▢1 can (15 ounces) pumpkin puree
▢1 cup (200 g) granulated sugar
▢⅓ cup (67 g) packed brown sugar
▢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
▢8 ounces cream cheese
▢½ cup (100 g) confectioners sugar
Preheat oven to 375°F. Spray muffin tin and set aside.
In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
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.
Recipe for homemade Pumpkin Spice.


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