Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast treat made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

Step 2

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

Step 3

In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Step 4

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.

Step 5

In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.

Step 6

Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.

Step 7

Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Let them cool before serving.

Step 9

It’s best to refrigerate the muffins you don’t eat because of the cream cheese swirl. You can freeze them, but I personally think they taste better fresh or refrigerated.

Step 10

Freeze the leftovers in resealable plastic bags and label the name and date, freeze for up to 3 months. Let them thaw to room temperature before eating.

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