PREP TIME: 12 MINS | COOK TIME: 18 MINS | TOTAL TIME: 30 MINS | YIELD: 18 STANDARD MUFFINS
These moist spiced pumpkin muffins are a favourite at my house. Melt-in-your-mouth muffins topped with luscious sweet cream cheese and ready in less than thirty minutes! Don’t miss out on these heavenly muffins because these are the best pumpkin muffins you’ll ever taste!
INGREDIENTS
MUFFIN:
1 3/4 c all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 c granulated sugar
1/2 c packed brown sugar
2 large Eggs
1/2 c vegetable oil
1 tbsp vanilla extract
CREAM CHEESE SWIRL:
8 oz. cream cheese
1/4 c granulated sugar
1 large Egg yolk
2 tsp vanilla extract
HOW TO MAKE PUMPKIN CREAM CHEESE SWIRL MUFFINS
Step 1: Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Step 2: Line each muffin cup with paper liners.
Step 3: Add flour, baking soda, pumpkin spice, and salt into a mixing bowl. Whisk until well mixed.
Step 4: In another mixing bowl, add brown sugar, sugar, and pumpkin. Whisk until well mixed.
Step 5: Add the eggs, vanilla extract, and vegetable oil. Beat until well mixed.
Step 6: Transfer the flour mixture into the pumpkin mixture, then whisk until well mixed.
Step 7: Fill to about 3/4 full each of the prepared muffin tin.
Step 8: In a mixing bowl, add the cream cheese and beat until the texture becomes smooth.
Step 9: Add the egg yolk, vanilla extract, and sugar. Beat until well mixed.
Step 10: Add 1 tbsp of the cream cheese mixture over each muffin. Swirl the top with a toothpick.
Step 11: Place them inside the preheated oven and bake for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 12: Remove from the oven and allow them to cool for a few minutes at room temperature.
Step 13: Serve and enjoy!
Note:
Place any leftovers in an airtight container, then put them inside the fridge.
Nutrition Facts:
Amount Per Serving: CALORIES: 200 | TOTAL FAT: 10g | TRANS FAT: 0g | CHOLESTEROL: 5mg | CARBOHYDRATES: 28g | FIBER: 2g | SUGAR: 18g | PROTEIN: 3g
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