Ingredients:
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin purée
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
Cream Cheese Swirl
4 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp vanilla extract
Directions:
Prepare the cream cheese mixture: In a small bowl, mix the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth. Set aside.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
Mix wet ingredients: In another bowl, whisk together the pumpkin purée, eggs, vegetable oil, and vanilla extract until smooth.
Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Fill the muffin tins: Line a muffin tin with paper liners. Fill each cup about 2/3 full with the pumpkin batter.
Add cream cheese swirl: Drop about a tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick to gently swirl it into the batter.
Bake: Preheat the oven to 375°F (190°C) and bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 260 kcal per muffin
