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Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cloves, and nutmeg.
- In a separate medium bowl, whisk together 1 1/2 cups granulated sugar, vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Stir in the pumpkin puree and milk until the batter is smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
- Fill each muffin liner about two-thirds full with the pumpkin batter.
- Spoon about 1 tablespoon of the cream cheese mixture onto the top of each muffin.
- Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your cream cheese is fully softened for a smooth swirl.
- Do not overmix the muffin batter to keep the muffins tender.
- For a gluten-free option, use a gluten-free all-purpose flour blend.
- These muffins can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg