Homemade Pumpkin Cream Cheese Swirl Muffins

Soft pumpkin muffins with a creamy cheesecake swirl make these an extra-special homemade fall treat.

Makes: 18 muffins
Bake: 375°F for 18–20 minutes

Ingredients:

Pumpkin Muffins

• 1¾ cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 (15 oz) can pumpkin puree

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 2 large eggs

• ½ cup vegetable oil or melted and cooled butter

• 1 tablespoon vanilla extract

Cream Cheese Swirl

• 8 oz cream cheese, room temperature

• ¼ cup granulated sugar

• 1 large egg yolk, room temperature

• 2 teaspoons vanilla extract

Instructions:

1. Preheat the oven to 375°F and line muffin pans with paper liners.

2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.

3. In a separate large bowl, whisk together the pumpkin puree, granulated sugar and brown sugar. Add the eggs, oil and vanilla and mix until smooth.

4. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined and no pockets of flour remain.

5. Divide the pumpkin batter between the prepared muffin cups, filling each about ¾ full.

6. In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk and vanilla and beat until creamy and well combined.

7. Spoon approximately 1 tablespoon of the cream cheese mixture onto each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the top of the pumpkin batter.

8. Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin portion of a muffin comes out clean or with just a few moist crumbs.

9. Let the muffins cool in the pan for about 10 minutes before serving or transferring to a wire rack to cool completely.