Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version!
SO much lighter than any bakery or Starbucks muffins.
Ingredients of Pumpkin Cream Cheese Muffins
- Prepare 1 3/4 cups of flour.
- It's 2 tsp of cinnamon.
- It's 1/2 tsp of nutmeg.
- Prepare 1/4 tsp of cloves.
- Prepare 1/4 tsp of ground ginger.
- You need 1 tsp of baking soda.
- It's 1/2 tsp of salt.
- Prepare 15 oz (1 can) of pumpkin puree.
- You need 1 cup of white sugar.
- It's 1/2 cup of packed brown sugar.
- You need 2 of large eggs.
- Prepare 1/2 cup of vegetable oil.
- You need 1 tsp of vanilla extract.
- You need 8 oz of cream cheese.
- It's 1/4 cup of white sugar.
- You need 1 of large egg yolk.
- It's 2 tsp of vanilla extract.
Pumpkin Cream Cheese Muffins step by step
- Preheat oven to 375F. Make sure to leave cream cheese out to room temperature..
- In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, ground ginger, baking soda and salt..
- Beat together pumpkin puree, white sugar, and brown sugar. Add eggs, oil, and vanilla extract..
- Slowly add dry ingredients to mixer. Spoon combined mix into 16 to 18 baking cups.
- Beat together cream cheese, sugar, egg yolk, and vanilla extract..
- Add a spoonful of cream cheese mix onto each muffin and swirl with a toothpick.
- Bake for 18-20 minutes.
Alternatively, you could simply pick one spice to shine- such as cinnamon. I prefer the mixture of spices because it creates such a warm and iconic fall flavor. I used a piping bag to place an even amount of cream cheese and I added extra pumpkin pie seasoning along with extra salt and added a tiny bit of salt to the filling. Carefully add one tbsp of the cream cheese mixture right in the middle of the batter. If you're using paper cups, try to keep cream cheese from touching the paper.
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