Description
Moist, tender pumpkin muffins with a tangy cream cheese swirl center. These beginner-proof muffins are freezer-friendly, made with pantry staples, and perfect for busy mornings.
Ingredients
Scale
- 1 can (15 oz / 425g) pure pumpkin puree
- 1 ½ cups (180g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (120ml) neutral oil (vegetable or canola)
- 1 large egg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 4 oz (115g) full-fat block cream cheese, softened
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
- In a large bowl, whisk the pumpkin puree, 1 cup sugar, oil, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix. The batter will be thick.
- In a small bowl, mix the softened cream cheese, 2 tablespoons sugar, egg yolk, and vanilla until smooth and creamy.
- Scoop about 2 tablespoons of pumpkin batter into each muffin cup, filling them halfway.
- Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of the batter in each cup.
- Use a toothpick or knife to swirl the cream cheese into the batter.
- Bake for 18-20 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating or storing.
Notes
Ensure you use pure pumpkin puree, not pumpkin pie filling. For the cream cheese swirl, use full-fat block cream cheese softened to room temperature; do not use whipped cheese. The batter will be thick, which is normal. Do not overmix the batter to avoid tough muffins. These freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16
- Sodium: 180
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, cream cheese swirl, breakfast muffins, fall baking, freezer friendly muffins, easy pumpkin recipe, gluten-free option