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Freshly baked Pumpkin Cream Cheese Muffins on a wire cooling rack
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Pumpkin Cream Cheese Muffins

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 12 servings
Calories: 320kcal

Ingredients

  • 1.75 cups all -purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon sal t
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 2 large egg s
  • 0.5 cup vegetable oil
  • 1.5 teaspoons vanilla extract, divided
  • 8 ounces cream cheese, softened
  • 0.25 cup granulated sugar (for filling)
  • 1 large egg yolk

Instructions

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  • In a large bowl, whisk the pumpkin puree, 0.5 cup granulated sugar, brown sugar, 2 eggs, vegetable oil, and 1 teaspoon vanilla extract until smooth.
  • Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
  • In a separate small bowl, beat the softened cream cheese, 0.25 cup granulated sugar, egg yolk, and remaining 0.5 teaspoon vanilla extract until creamy.
  • Distribute the pumpkin batter evenly among the 12 muffin cups.
  • Dollop approximately 1 tablespoon of the cream cheese mixture into the center of each muffin cup.
  • Use a toothpick to gently swirl the cream cheese into the pumpkin batter for a marbled effect.
  • Bake for 20 to 25 minutes, or until a toothpick inserted into the cake portion comes out clean.
  • Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.