Pumpkin Cream Cheese Muffins are jumbo, bakery-style fall muffins that are perfectly spiced. They each contain a hearty, delicious & flavorful swirl of sweet cream cheese baked on top. This recipe is a perfect fall or winter breakfast idea.
6-count jumbo muffin tin (depending on which you are using)
large & medium bowl
Ice cream scooper
½cupdark brown sugar
1 ¾cupall-purpose flour
1tsp. baking soda
Cream Cheese Swirl
8ouncesPhiladelphia Cream Cheesea room temperature
Preheat oven to 350° Fahrenheit. Line your muffin tin with cupcake liners.
Whisk together all dry ingredients in a large bowl and then add in the wet ones to the same bowl. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
Using a large ice cream scoop, add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 way. (Don’t overfill since they still need the cream cheese swirl.)
In a medium-sized bowl add the room temperature cream cheese, extract, and sugar. Beat on medium speed until fluffy and lump-free.
Using a spoon, add 1 1/2-2 tablespoons of cream cheese batter to each muffin. Use a toothpick to swirl the tops of each.
Bake muffins for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow muffins to cool for 15 minutes before enjoying.
Nutritional values may vary and are meant to be a guide.