Description
Enjoy these delightful muffins that combine the rich taste of pumpkin with a luscious cream cheese swirl, making for a perfect fall treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon milk
Instructions
- In a large mixing bowl, combine the canned pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk together until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix!
- In a separate small bowl, mix the softened cream cheese, powdered sugar, and milk until creamy and smooth.
- Fill each muffin cup about 2/3 full with pumpkin batter, then drop 1 tablespoon of the cream cheese mixture into the center. Use a toothpick to swirl it gently into the pumpkin batter.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, enjoy these muffins fresh. Adjust spices to your taste and feel free to experiment by adding nuts or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg