Ingredients
Scale
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Setting the temperature slightly higher at the start helps the muffins rise beautifully.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar left in the mix.
- Step 3: Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, pumpkin puree, oil, and vanilla extract until the mixture is completely smooth and well-combined.
- Step 4: Merge the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together just until no streaks of flour remain. Be careful not to overmix, as this can make the muffins tough.
- Step 5: Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together. Use an electric hand mixer or a whisk to ensure the filling is silky smooth and free of lumps.
- Step 6: Layer and Swirl: Fill each muffin cup about ¾ full with the pumpkin batter. Drop about one tablespoon of the cream cheese mixture onto the center of each muffin. Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin batter to create a marble effect.
- Step 7: Bake and Cool: Place the tin in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the pumpkin part of the muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 42 minutes