Description
Moist pumpkin muffins swirled with a sweet cream cheese filling — they’re bakery-level delicious, but simple enough to make at home. Doubling the batch means plenty for breakfast, snacks, or sharing.
Ingredients
Muffin Batter:
2 cups pumpkin puree (not pumpkin pie filling)
2 large eggs
1 1/2 cups light brown sugar
1/2 cup oil
1/2 cup sour cream
2 tsp vanilla extract
1 tbsp pumpkin pie spice
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cream Cheese Filling:
2 large eggs
8 oz cream cheese, softened
1/2 cup granulated sugar
6 tbsp all-purpose flour
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12–cup muffin tin (you’ll need two tins for double batch).
In a large bowl, whisk pumpkin puree, eggs, brown sugar, oil, sour cream, vanilla, and pumpkin pie spice until smooth.
In another bowl, whisk flour, baking powder, baking soda, and salt. Fold dry ingredients into wet until just combined.
In a medium bowl, beat cream cheese, eggs, sugar, and flour until smooth.
Fill muffin cups 2/3 full with pumpkin batter, add a spoonful of cream cheese mixture on top, and swirl gently with a toothpick.
Bake for 18–22 minutes, or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 200 / Muffin
- Fat: 8g / Muffin
- Carbohydrates: 27g / Muffin
- Protein: 4g / Muffin