Pumpkin Cream Cheese Muffins
Moist pumpkin bread muffins layered with a cream cheese swirl. Serve as a delicious fall breakfast treat.
Equipment
Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- 1 cup Canned Pumpkin Puree
- 1 Egg
- ¼ cup Vegetable Oil or avocado oil
- ¼ cup Whole Milk
- 1 teaspoon Vanilla Extract
- ½ cup Brown Sugar
- ½ cup Granulated White Sugar
Cream Cheese Layer:
- 8 oz Cream Cheese Brick room temperature
- 1 Egg room temperature
- 1 teaspoon Vanilla Extract
- 3 tablespoon Granulated White Sugar
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with paper liners or lightly oil pan.
- In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until well combined.
- In another bowl, whisk together pumpkin puree, egg, oil, milk, vanilla extract, brown sugar and granulated white sugar.
- Gently mix dry ingredients into the wet ingredients until just combined.
- For the cream cheese layer: In the bowl of your stand mixer; beat together cream cheese, egg, vanilla and sugar until fluffy.
- Add a tablespoon of pumpkin mixture to the bottom of each liner. Top with a tablespoon of cream cheese layer, followed by another tablespoon of pumpkin mixture. Swirl top with a toothpick.
- Bake muffins in the oven for 18-20 minutes until a toothpick runs through the muffin and comes out clean.
- Allow muffins to cool slightly before transferring to a cooling rack. Enjoy!
Nutrition
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 194mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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