Ingredients
Scale
For the Muffins:
- 1 ¾ cups all-purpose flour: The base of the muffin that provides structure.
- 1 tablespoon pumpkin spice: A blend of warm spices that gives the muffins their signature fall flavor. You can use store-bought or make your own (recipe below).
- 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
- ½ teaspoon salt: Enhances the flavors.
- 1 (15 oz) can pumpkin puree: Adds moisture and the quintessential pumpkin flavor. Be sure to use 100% pumpkin puree, not pumpkin pie filling.
- 1 cup granulated sugar: Sweetens the muffins and balances the spices.
- ½ cup packed brown sugar: Adds a rich, molasses-like sweetness.
- 2 large eggs: Helps bind the ingredients together and provides structure.
- ½ cup vegetable oil (or melted and cooled butter): Keeps the muffins moist. You can substitute butter for a richer flavor.
- 1 tablespoon vanilla extract: Adds warmth and enhances the pumpkin and spice flavors.
For the Cream Cheese Swirl:
- 8 oz cream cheese (room temperature): Softened cream cheese blends easily for a smooth swirl.
- ¼ cup granulated sugar: Sweetens the cream cheese mixture.
- 1 large egg yolk (room temperature): Adds richness and helps the cream cheese mixture hold its shape when baked.
- 2 teaspoons vanilla extract: Complements the sweetness and adds flavor.
Instructions
- Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups. Set aside. - Make the Muffin Batter
In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt. Set this dry mixture aside.In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk until the mixture is smooth and well combined. Add the eggs, vegetable oil (or melted butter), and vanilla extract, then whisk until smooth. Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to over-mix the batter to avoid dry muffins. - Prepare the Cream Cheese Swirl
In another bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and beat until well combined. - Assemble the Muffins
Fill each muffin tin about ¾ full with the pumpkin batter. Top each with about 1 tablespoon of the cream cheese mixture. Use a toothpick or skewer to swirl the cream cheese into the batter, creating a marbled effect. - Bake
Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean with a few moist crumbs attached. Let the muffins cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
- Don’t Over-Mix: Over-mixing can lead to dense muffins. Stir the batter just until the ingredients are combined for a light and tender texture.
- Use Room Temperature Ingredients: Both the cream cheese and egg yolk should be at room temperature to ensure a smooth, creamy swirl that bakes evenly.
- Make Your Own Pumpkin Spice: If you don’t have pumpkin spice on hand, you can easily make your own by combining 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon ground cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice. Store it in an airtight container for all your fall baking needs.
- Store Properly: These muffins can be stored in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow the muffins to come to room temperature or enjoy them slightly chilled.
- Prep Time: 12minutes
- Cook Time: 18minutes