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pumpkin muffins with cream cheese swirl

Pumpkin Cream Cheese Muffins

A delicious swirl of cream cheese filling tucked inside a fluffy pumpkin muffin.
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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 18 muffins
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 15 oz can of pumpkin puree
  • 2 large eggs
  • ½ cup margarine or butter (1 stick melted and cooled)
  • 1 ¾ cups granulated sugar divided
  • 1 ½ teaspoon vanilla extract divided
  • 8 oz cream cheese at room temperature
  • 1 large egg yolk

Method
 

  1. Preheat oven to 375F. Fill a muffin tin with paper liners and set aside.
  2. In a large bowl, mix together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a medium bowl, whisk together the pumpkin, eggs, margarine, 1 ½ cups of sugar, and 1 teaspoon of vanilla extract.
  4. Add pumpkin mixture to the flour mixture and mix until combined. Divide the batter among the muffin cups, about ¼ cup ea.
  5. , In a small bowl, stir together the cream cheese, egg yolk, remaining ¼ c sugar and remaining ½ teaspoon vanilla extract, until smooth. Dollop about 1 tablespoon of the cream cheese batter into each muffin tin and swirl gently with a toothpick.
  6. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 10 minutes, then remove and serve warm of transfer to a wire rack to finish cooling.