Why You’ll Love These Muffins

• Perfectly spiced with a rich pumpkin flavor
• Filled with a luscious cream cheese swirl
• Freezer-friendly and great for meal prep
• Make-ahead friendly—great for busy mornings or holidays

Ingredients

For the Muffins:

• 1¾ cups all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 15 oz pumpkin puree (1 can)
• 2 large eggs
• ½ cup vegetable oil
• 1 tbsp vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
2. In a large bowl, sift together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
3. In another bowl, mix the granulated sugar, brown sugar, and pumpkin puree until smooth.
4. Add the eggs, vegetable oil, and vanilla extract to the wet mixture and blend well.
5. Gradually stir the dry ingredients into the wet mixture until a smooth batter forms.
6. Fill each cupcake liner about ¾ full with the muffin batter.
7. In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until creamy.
8. Spoon a small dollop of the cream cheese mixture onto each muffin and swirl it gently into the batter using a toothpick or knife.
9. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Pro Tips

• Use canned pumpkin puree, not pumpkin pie filling.
• Don’t overmix the batter—mix until just combined for tender muffins.
• Swirl gently for a beautiful marbled effect without blending the layers.
• Let cream cheese come to room temperature for easy mixing.

Storage

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep up to 5 days in the fridge due to the cream cheese filling.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 20–30 seconds.