Ingredients
Scale
- 1 15-ounce can pumpkin puree
- 2 large eggs
- 1/2 cup butter, melted and cooled
- 1 15.25-ounce box spice cake mix
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside.
- In a large bowl, mix together the pumpkin puree, eggs, and melted butter until smooth. Combine with the spice cake mix until fully mixed.
- Scoop the mixture into the prepared muffin tins, filling them about 3/4 full.
- In a separate small bowl, blend the cream cheese, egg yolk, sugar, and vanilla until smooth.
- Add approximately 1 tablespoon of the cream cheese topping onto each muffin and swirl it into the muffin mix using a toothpick.
- Bake for 20-22 minutes until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes before transferring them from the muffin tin to cool completely at room temperature.
Notes
Ensure you let the cream cheese reach room temperature for easy mixing.
Muffins can be stored in an airtight container for up to a week.
You can freeze these muffins for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg