Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin-flavored batter with a rich, creamy swirl of sweetened cream cheese, creating a delightful autumn-inspired treat perfect for breakfast or a snack. The muffins feature warm spices like cinnamon and nutmeg that enhance the pumpkin’s natural sweetness, and their soft, tender crumb pairs beautifully with the tangy cream cheese filling.
Ingredients
Scale
Cream Cheese Mixture
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Muffin Batter
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Other
- Nonstick spray
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to ensure the muffins don’t stick.
- Make cream cheese swirl: In a small bowl, beat together the cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set this mixture aside for swirling.
- Combine wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, 3/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until fully combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Do not overmix to keep the muffins light and tender.
- Assemble muffins with cream cheese swirl: Spoon about 2 tablespoons of batter into each muffin liner. Then add 1 teaspoon of the cream cheese mixture on top, followed by another spoonful of batter. Use a toothpick to lightly swirl the cream cheese through the batter to create a marbled effect.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to avoid dense muffins.
- The cream cheese swirl adds moisture and a tangy contrast to the pumpkin flavor.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Adding a pinch of ground cloves or ginger can enhance the spice profile if desired.
