Pumpkin Cream Cheese Swirl Muffins
These pumpkin cream cheese swirl muffins are a combination of moist cake and creamy swirl topping! They are the best way to start your autumn days!
Ingredients
- 15 oz canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1/3 cup olive oil
- 2 tsp vanilla extract
- 1½ cups flour, sifted
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
Cream Cheese Topping:
- 8 oz cream cheese, room temp
- 1/4 cup sugar
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375℉. Line your muffin slots with muffin liners or spray with oil or grease with butter.
- In a large bowl, whisk together the pumpkin puree and sugar. Next, add in the eggs, olive oil, vanilla and whisk together until smooth. Next, sift in the flour, pumpkin spice, baking soda, salt and mix together until just incorporated - DO NOT OVERMIX. Evenly divide the batter into the muffin slots until they're almost full.
Cream Cheese Topping:
- Add all of the ingredients to a medium bowl and beat with an electric hand mxer until combined and smooth. Divide the mixture evenly into the muffins - about 1.5 tbs per muffin. Use a toothpick to swirl the cream cheese into the pumpkin batter. Bake for 18-22 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool.
Notes
You may also like my Healthy Starbucks Pumpkin Cream Cheese Muffins
- Store leftovers in an airtight container in your fridge.
- DO NOT USE PUMPKIN PIE FILLING - ONLY USE PUMPKIN PUREE
- If you don't have olive oil, you can use avocado oil or melted butter.
Nutrition
Calories: 311kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 62mg | Sodium: 261mg | Potassium: 114mg | Fiber: 3g | Sugar: 23g | Vitamin A: 5830IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg