- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baked
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baked
- Cuisine: american
Scale:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
for the pumpkin cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or /vegetable) oil)
for the cream cheese swirl
- 8 ounces cream cheese
- 1/3 cup granulated sugar
- 1 egg
Instructions
- Preheat oven to 350°F. In a large bowl, mix together dry ingredients. Add eggs, oil, milk, vanilla, and pumpkin puree.
- Grease muffin trays. Pour half of the pumpkin batter into 12 muffin cups. Then add half of the cream cheese filling on top. Swirl with a knife to create a marbled effect.
- Scoop the remaining half of the pumpkin mixture into the 12 cups. Top with the second half of the cream cheese mixture. Swirl again with your knife to combine. Dust with ground cinnamon. Bake until knife comes out clean when inserted into muffin, about 20 minutes.
Keywords: fall, easy, decadent, delicious
Leave a comment and rate this recipe!
Just tried them! They’re amazing! Great recipe 🙂
Look’s delish 🙂 they’re in the oven right now!
These look so awesome! Might have to set aside some baking time this weekend =)
Sarah …. I look at this blog at least once a week. It’s my favorite in existence. I can’t wait to try all the recipes at christmas …
fondly,
your oddly – disconnected friend of a friend
– Kate
Ooh I am loving the flavors in this. Yum!