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Description
Enjoy these delightful pumpkin muffins with a luscious cream cheese swirl and a hint of cinnamon. Perfect for a fall treat or any time you crave a comforting, warmly spiced muffin.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Prepare the cream cheese swirl by beating the softened cream cheese and sugar in a small bowl until smooth. Stir in the vanilla extract.
- Fill each muffin cup about two-thirds full with the pumpkin batter.
- Dollop about a tablespoon of the cream cheese mixture onto the center of each muffin.
- Gently swirl the cream cheese into the batter using a toothpick or knife.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Add chopped pecans or walnuts to the batter for added texture.
- The cream cheese swirl can be made ahead of time and stored in the refrigerator.
- These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 25-30g
- Sodium: Approximately 150-200mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 9-11g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 1-2g
- Protein: Approximately 3-4g
- Cholesterol: Approximately 30-40mg