Ingredients:
For the Pumpkin Muffins:
-
- 🎃 1 3/4 cups all-purpose flour
- 🥄 1 tsp baking soda
- 🌿 1/2 tsp salt
- 🧂 1 1/2 tsp cinnamon
- 🧂 1/2 tsp nutmeg
- 🧂 1/4 tsp cloves
- 🧂 1/4 tsp ginger
- 🍬 1 cup granulated sugar
- 🍬 1/2 cup brown sugar, packed
- 🥚 2 large eggs
- 🥛 1/2 cup vegetable oil
- 🎃 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 🥄 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 🧀 8 oz cream cheese, softened
- 🍬 1/4 cup granulated sugar
- 🥚 1 large egg yolk
- 🥄 1/2 tsp vanilla extract
🔥 Instructions:
1️⃣ Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2️⃣ Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3️⃣ Mix the Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until smooth.
4️⃣ Combine the Batter:
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.
5️⃣ Prepare the Cream Cheese Swirl:
- In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
6️⃣ Assemble the Muffins:
- Fill each muffin cup about 3/4 full with pumpkin batter.
- Add a dollop (about 1-2 teaspoons) of cream cheese mixture on top of each muffin.
- Use a toothpick or knife to gently swirl the cream cheese into the pumpkin batter.
7️⃣ Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
