Ingredients
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1 ¾ cups all-purpose flour
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1 tablespoon pumpkin spice
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1 teaspoon baking soda
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½ teaspoon salt
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1 (15 oz) can pumpkin puree
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1 cup granulated sugar
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½ cup packed brown sugar
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2 large eggs
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½ cup vegetable oil (or melted and cooled butter)
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1 tablespoon Vanilla Extract (Alcohol-Free)
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8 oz cream cheese (room temperature)
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¼ cup granulated sugar
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1 large egg yolk (room temperature)
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2 teaspoons Vanilla Extract (Alcohol-Free)
Instructions
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Preheat oven to 375°F and line a muffin pan with paper baking cups.
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In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
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In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth.
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Add eggs, vegetable oil, and Vanilla Extract (Alcohol-Free). Mix until well blended.
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Gradually add the dry ingredients to the wet mixture and whisk until the batter is smooth.
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Fill each muffin cup about three-quarters full with the pumpkin batter.
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In another bowl, beat cream cheese until soft, then add sugar, egg yolk, and Vanilla Extract (Alcohol-Free). Beat until creamy and smooth.
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Spoon about one tablespoon of the cream cheese mixture onto each muffin and gently swirl it into the batter using a toothpick.
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Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin part comes out mostly clean.
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Cool for 10 minutes before serving or store once completely cooled.
Notes
For best results, use room-temperature ingredients. The cream cheese swirl doesn’t have to be perfect — it bakes beautifully. You can add chocolate chips, nuts, or top with a sprinkle of oats for variation.
- Prep Time: 12 minutes
- Cook Time: 18 minutes