Description
Enjoy these mini pumpkin and cream cheese swirl muffins, a perfect treat for Thanksgiving. They combine spiced pumpkin with a creamy swirl for a delicious bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 large egg
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with liners.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- In another bowl, mix pumpkin, brown sugar, granulated sugar, oil, and egg.
- Combine wet and dry ingredients until just mixed.
- Beat cream cheese, sugar, and vanilla until smooth.
- Fill muffin cups halfway with pumpkin batter. Add a teaspoon of cream cheese mixture and swirl with a toothpick.
- Bake for 12-15 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Use room-temperature cream cheese for easy mixing.
- Do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80
- Sugar: 6g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg