Description
Moist and flavorful pumpkin cheesecake muffins with a cream cheese swirl. These muffins are a delicious homemade alternative to store-bought versions.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 1/2 cups canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Beat cream cheese and powdered sugar until smooth for the swirl.
- Fill muffin cups halfway with batter, add a spoonful of cream cheese mixture, then top with more batter.
- Bake for 20-22 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American