Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese (room temperature)
- 1/4 cup granulated sugar for topping
- 1 large egg yolk (room temperature)
Instructions
- Preheat the oven to 375°F and line a muffin pan with paper baking cups.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, mix pumpkin puree, granulated sugar, and brown sugar until well combined. Add eggs one at a time, then mix in vegetable oil and vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- In another bowl, beat cream cheese until smooth; add sugar, egg yolk, and vanilla extract; mix until combined.
- Fill each muffin cup about three-fourths full with pumpkin batter and top with cream cheese mixture. Use a toothpick to swirl gently.
- Bake for 18 to 20 minutes or until a toothpick comes out clean; let cool before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 200
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg