Description

Easy, moist pumpkin muffins made in one bowl with a tangy cream cheese swirl. Perfect for make-ahead breakfasts, these muffins stay soft for days and freeze beautifully.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (120ml) vegetable oil or melted butter
2 large eggs
1/2 cup (120ml) milk
1 cup (240g) pumpkin puree
1/2 cup (60g) chopped walnuts or pecans (optional)
4 oz (115g) full-fat cream cheese, softened
2 tablespoons (15g) powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon pumpkin puree (for swirl)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In the same bowl, whisk together sugar, oil, eggs, milk, and pumpkin puree until smooth.
Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
In a small bowl, mix softened cream cheese, powdered sugar, vanilla, and 1 tablespoon pumpkin puree until smooth.
Divide batter evenly among muffin cups, filling each about 2/3 full.
Dollop a teaspoon of cream cheese mixture on top of each muffin.
Use a knife or toothpick to gently swirl the cream cheese into the batter.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use 100% pure pumpkin puree, not pie filling. For best texture, ensure ingredients are at room temperature. These freeze well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 14
Sodium: 180
Fat: 10
Saturated Fat: 3
Carbohydrates: 28
Fiber: 2
Protein: 5

Keywords: pumpkin muffins, breakfast muffins, cream cheese swirl, make ahead breakfast, easy muffin recipe, fall baking, one bowl muffins