Pumpkin Cream Cheese Muffins A Swirl of Autumn Joy
These Pumpkin Cream Cheese Muffins are a right treat Spiced pumpkin with a dreamy cream cheese swirl perfect for autumn baking Get the recipe now
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Ingredients
- 1 ½ cups (192g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120ml) vegetable oil (or melted coconut oil, cooled)
- 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces (113g) cream cheese, softened to room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
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