Description
Soft, spiced pumpkin muffins with a luscious cream-cheese swirl — perfectly moist, bakery-style treats that taste like fall in every bite!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup pumpkin purée (not pie filling)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- 1 ½ tsp vanilla extract
- 6 oz cream cheese, softened
- 3 Tbsp sugar
- ½ tsp vanilla extract (for swirl)
- 1 Tbsp milk (to thin, if needed)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. In another bowl, whisk melted butter, brown sugar, granulated sugar, pumpkin purée, eggs, sour cream, and vanilla until smooth. Add dry ingredients to wet and stir until just combined — do not overmix.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Add milk if needed to thin slightly.
- Fill each muffin cup about ¾ full with pumpkin batter. Add a teaspoon of cream-cheese mixture on top and swirl gently with a toothpick. Optionally sprinkle with raw sugar or streusel crumbs.
- Bake 20–23 minutes or until tops spring back and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
These muffins stay moist for days! Store covered at room temperature for 2 days or refrigerate for up to 5 days. Great for breakfast or a cozy fall snack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 23g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg