Ingredients
Equipment
Method
- Allow the cream cheese to soften at room temperature for about 30 minutes, and warm the eggs in a bowl of warm water.
- Prepare the muffin batter by gently folding the dry ingredients into the wet ingredients, mixing just until combined and avoiding overmixing.
- Divide the pumpkin batter evenly among muffin cups, being careful not to overfill.
- Make the cream cheese mixture by combining the softened cream cheese and egg yolk until smooth.
- Spoon a dollop of the cream cheese mixture on top of each muffin, then lightly swirl it into the batter with a toothpick.
- Bake the muffins and begin checking at 18 minutes; they are ready when a toothpick inserted into the pumpkin area comes out clean.
Nutrition
Notes
Store these muffins in an airtight container in the refrigerator for up to five days due to the cream cheese swirl. To freeze, wrap each muffin individually and freeze for up to three months; thaw in the fridge or microwave briefly to serve. For best texture, let refrigerated muffins come to room temperature or warm slightly before enjoying. Use only full-fat cream cheese for the swirl, as reduced-fat versions won't melt as smoothly. If substituting homemade pumpkin puree, be sure to drain it well to match the thickness of canned pumpkin. Avoid overmixing the batter for a light, tender crumb.