Description
Soft, spiced pumpkin muffins with a tangy cream cheese swirl, made with pantry staples for a budget-friendly, make-ahead breakfast that kids love.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 cup (245g) pure pumpkin puree
- 1 teaspoon vanilla extract
- 4 oz (115g) light cream cheese, standard brick
- 2 tablespoons sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar.
- In a separate bowl, whisk eggs, vegetable oil, pumpkin puree, and 1 teaspoon vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula until just combined; batter should remain lumpy.
- In a small bowl, beat cream cheese, 2 tablespoons sugar, egg yolk, and 1/4 teaspoon vanilla until smooth and thick.
- Transfer cream cheese mixture to a zip-top bag with the corner snipped off.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Squeeze a dollop of cream cheese mixture into the center of each muffin. Swirl gently with a toothpick for a marble effect.
- Bake for 20-22 minutes, or until tops spring back when touched and a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
Notes
Do not overmix the batter to ensure tender muffins. Use pure pumpkin puree, not pumpkin pie filling. For best results, use room temperature eggs. Muffins can be frozen for up to 3 months and reheated in the microwave for 30 seconds.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 180
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: pumpkin muffins, cream cheese swirl, breakfast muffins, make-ahead breakfast, budget-friendly recipe, fall baking, pumpkin spice