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–+ servings
Several pumpkin spice cream cheese swirled muffins on a white platter.

Pumpkin Spice Cream Cheese Muffins

These deliciously moist pumpkin muffins with a lucious cream cheese topping scream fall and and you won't be able to stop at just one once you have tried them.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 33 minutes
Course Breakfast, brunch
Cuisine American
Servings 24 muffins
Calories 171 kcal

Equipment

Ingredients
  

Muffin Batter

  • 2 cups All Purpose Flour
  • 1 cup Plain Yogurt
  • ½ cup Dark Brown Sugar
  • 1 cups Granulated Sugar
  • 2 tsp Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 2 Large Eggs
  • 15 oz Can Pumpkin Puree (Libbys preferred)
  • 1 tablespoon Pumpkin Pie Spice
  • ⅓ cup Vegetable Oil

Cream Cheese Swirl

Instructions
 

  • Preheat oven to 425 degrees and line two 12 cup muffin tins (24 total) with paper liners or lightly spray with non stick spray
  • In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt with a whisk
  • In another medium mixing bowl, combine canned pumpkin, yogurt, 1 cup granulated sugar, brown sugar, 2 whole eggs, and oil
  • Add dry ingredients to the wet ingredients and fold with a spatula to combine (do not over mix)
  • Fill each cup ¾ of the way to the top.
  • For the cream cheese topping, in a bowl, combine 8 oz room temp cream cheese, granulated sugar, egg yolk and vanilla
  • Place a 1 teaspoon dollop of the cream cheese mixture on top of each batter filled cup
  • With a toothpick, swirl the cream cheese into each muffin in a figure 8 pattern until slightly mixed
  • Bake at 425 for 7 minutes. Then turn the heat down to 350 (do not open the oven door) and bake for 8-10 more minutes or until a toothpick comes out clean.
  • After letting set for 5-10 minutes, remove from the muffin tins and let cool on a wire rack.

Notes

Tips:
  1. Do not over mix your batter. Make sure to fold the dry ingredients in to the wet ingredients and not whisk them
  2. Make sure your cream cheese is at room temperature otherwise it will be too thick to mix with the muffin batter

Nutrition

Serving: 1MuffinCalories: 171kcalCarbohydrates: 24.1gProtein: 3.3gFat: 7.2gFiber: 1.1gSugar: 14.8g
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