Description
Moist pumpkin muffins with a tangy-sweet cream cheese swirl—perfectly spiced and bakery-worthy.
Ingredients
**Pumpkin Batter:**
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 cup pumpkin puree
2 large eggs
½ cup vegetable oil
¾ cup granulated sugar
¼ cup brown sugar
1 tsp vanilla extract
**Cream Cheese Swirl:**
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, mix pumpkin, eggs, oil, sugars, and vanilla.
4. Add dry ingredients to wet and stir until just combined.
5. In another bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Fill each muffin cup ⅔ full with batter. Spoon cream cheese mixture on top and swirl with a toothpick.
7. Bake 20–23 minutes or until a toothpick inserted comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
You can sprinkle the tops with cinnamon sugar before baking for added sweetness.
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