Super moist pumpkin muffins with a sweet cream cheese swirl on top.
These pumpkin cream cheese muffins are a perfect Fall breakfast treat! They have lots of pumpkin spice flavor and a tangy cream cheese topping. They have tall muffin tops too!
Oil, sugar, brown sugar, eggs, vanilla, pumpkin puree, buttermilk, flour, baking powder, spices, salt, cream cheese, egg yolk.
Preheat the oven to 425°F. Whisk the oil, sugar, brown sugar, vanilla, and egg until well combined in a large bowl.
Next, whisk in the pumpkin puree and room temperature buttermilk until everything is smooth and combined well.
Fold in the flour, baking powder, all the spices, and salt until no dry streaks of flour remain. Set aside.
In a separate bowl. beat cream cheese, sugar, and egg yolk together on medium speed until smooth.
Scoop batter into a muffin tin and swirl in the cream cheese. Bake at 435°F for 5 minutes. Lower the heat to 350°F and bake for 10-15 more minutes.
Let the muffins cool on a wire rack and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.