Pumpkin Cream Cheese Swirl Muffins

With a super moist crumb and a cream cheese swirl, you really can’t go wrong with these Pumpkin Cream Cheese Swirl Muffins!

INGREDIENTS

MUFFIN

• 2 large eggs
• 1/2 cup (109g) vegetable oil
• 1 tablespoon vanilla extract
• 1 (15 oz) can pumpkin puree
• 1 cup (200g) granulated sugar
• 1/3 cup (67g) packed brown sugar
• 1 3/4 cups (219g) all-purpose flour
• 1 tablespoon homemade pumpkin spice, 2 tablespoons if store-bought spice
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt

CREAM CHEESE SWIRL

• 8 oz cream cheese
• 1/2 cup (100g) confectioners sugar

INSTRUCTIONS

1. Preheat oven to 375°F. Spray muffin tin and set aside.
2. In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
3. Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
4. In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.
6. Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.