Description
Moist pumpkin muffins with a cream cheese swirl, perfectly spiced with cinnamon, nutmeg, ginger, and cloves for a delicious fall treat. These easy pumpkin cream cheese muffins are ready in under 30 minutes.
Ingredients
Scale
- 180g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 100g granulated sugar
- 100g packed light brown sugar
- 245g canned pumpkin puree
- 120ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 115g cream cheese, softened
- 50g granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- In a large bowl, whisk granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and homogeneous.
- Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
- Beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Spoon 2 tablespoons of pumpkin batter into each muffin cup. Add 1 teaspoon of cream cheese mixture to the center, then top with another tablespoon of pumpkin batter. Fill each cup approximately 3/4 full.
- Using a toothpick, gently swirl the cream cheese and pumpkin batters together to create a marbled pattern.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- The spice blend can be adjusted to suit your taste preferences.
- Best pumpkin cream cheese muffins require room temperature ingredients for the cream cheese filling to prevent lumps.
- For extra flavor, toast your spices in a dry pan for 30 seconds before adding to the dry ingredients.
- These homemade pumpkin cream cheese muffins are a perfect make-ahead treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 278
- Sugar: N/A
- Sodium: N/A
- Fat: 14.5 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35.2 g
- Fiber: N/A
- Protein: 3.8 g
- Cholesterol: N/A
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