Ingredient List
For the Muffins:
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 (15 ounce) can of pumpkin (pure pumpkin puree)
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 1 large egg yolk
For the muffins
  • Preheat oven to 375°F. Line muffin pans with 18 paper liners.

  • In a small bowl, combine flour, salt, baking soda and pumpkin pie spice.

  • In a medium bowl, combine sugar, brown sugar and pumpkin. Mix well. 

  • Add the eggs, oil and vanilla. Mix well.

  • Gradually add the flour mixture, beat every addition until well blended.

  • Evenly divide the batter among 18 muffin cups.

  • In the bowl of an electric mixer, add softened cream cheese, vanilla, sugar and egg yolk. Beat on medium speed until well blended.

  • Add 1 tablespoon of the cream cheese mixture on top of each muffin. Swirl it with a toothpick.

  • Bake muffins for 20-24 minutes, or until toothpick inserted in the center comes out clean.

  • Allow muffins to cool in the pan for about 10 minutes before removing to a cooling rack.

  • Pin: Pumpkin & Cream Cheese Swirl Muffins

    Eat Wheat has a wide variety of muffin recipes! Learn more about different types of flour.

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