Pumpkin-Cream Cheese Muffins

For the main batter:
  • 2 cups flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups butternut squash or pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup canola oil
  • 1 tablespoon vanilla extract
For the cream cheese swirl:
  • 8 oz cream cheese
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Preheat the oven to 375°F. Place paper baking cups into a muffin pan. Set aside.

In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.

In a large bowl, mix together the pureed squash or pumpkin, cup of granulated sugar, and brown sugar.

Beat in the eggs, canola oil, and vanilla extract. Slowly mix in the flour mixture until smooth. Fill the muffin cups about three-quarters full.

To make the cream cheese swirl, beat the cream cheese in a medium bowl until smooth. Add in the quarter cup of granulated sugar, egg yolk, and vanilla extract and beat until well combined.

Top each muffin cup with about 1 tablespoon of the cream cheese mixture and use a toothpick to swirl it into the batter.

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

  • Yields: 12 servings
  • Preparation Time: 30 minutes
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