Pumpkin Cream Cheese Muffins

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Michelle Hanneman avatar
Recipe video made by Michelle Published on 09/24/2020, viewed by 1175 , 0 Comments
yield18 portionstotal time40m

These muffins are one of my favorite Fall breakfasts. Perfect to enjoy on a crisp morning with a cup of coffee.

What you will need

1 3/4 cups AP Flour

1 Tbsp Pumpkin Pie Spice

1 tsp Baking Soda

1/2 tsp Salt

15 oz can Pure Pumpkin Puree

1 cup Sugar

1/2 cup Brown Sugar

2 Eggs

1/2 cup Vegetable Oil

1 Tbsp Vanilla Extract

CREAM CHEESE SWIRL:

8 oz Cream Cheese

1/4 cup Granulated Sugar

2 tsp Vanilla Extract

(Nutritional facts 247 calories, 12.01 g fat, 29.83 g carbohydrates, 5.27 g protein, 153 mg cholesterol, 316 mg sodium)

How to cook

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Gather all ingredients.

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Set oven to 375 °F

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Add the flour, salt, pumpkin pie spice, and baking soda to a mixing bowl.

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Whisk together all the dry ingredients.

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Add the pumpkin puree to a mixing bowl.

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Whisk the granulated sugar and brown sugar into the pumpkin puree.

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Add eggs to the pumpkin and sugar mixture.

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Add the vanilla extract.

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Pour in the vegetable oil. Whisk to combine.

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l no clumps remain.

Adding a little bit at a time, stir the flour into the pumpkin mixture until no clumps remain.

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Line a muffin tin with cupcake liners and fill with batter 3/4 full.

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Beat the cream cheese until soft.

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ed.

Add the vanilla and sugar to the whipped cream cheese and beat until combined.

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Add tablespoon dollops of cream cheese mixture to the top of each muffin.

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r together.

Using a toothpick or dinner knife, swirl the cream cheese and pumpkin batter together.

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Bake the muffins for 18-20 minutes or until set and lightly browned.

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