Ingredients
Scale
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract. Slowly whisk in the flour mixture until there are no lumps. Fill muffin tins 3/4 full.
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract. Beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mixture. Use a toothpick to swirl it into the batter.
- Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the pumpkin part comes out clean with just a few moist crumbs stuck to it. Let cool for 10 minutes before serving or storing.
Notes
- Store leftover muffins in the fridge for up to 5 days.
- Muffins with cream cheese should be refrigerated if not consumed within 2 hours.
- Pumpkin muffins can sit out for up to 2 days in a cool, dry place.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg