Description
Delight in these fluffy pumpkin cream cheese swirl muffins, a perfect blend of moist pumpkin spice batter and creamy, sweet cream cheese swirls. Ideal for autumn breakfasts or cozy snacks, these muffins offer a tender crumb and rich flavor in every bite.
Ingredients
Scale
Cream Cheese Swirl
- 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- nonstick spray, for greasing muffin liners
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray to prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons of sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, 3/4 cup sugar, and 1/2 teaspoon vanilla extract until all ingredients are fully incorporated and smooth.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt ensuring even distribution of spices and leavening agent.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently and just until combined to avoid overmixing which can toughen muffins.
- Assemble Muffins with Cream Cheese Swirl: Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top of the batter, then spoon another layer of batter over it. Use a toothpick to gently swirl the cream cheese into the pumpkin batter creating a marbled effect.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely. Serve once cool or warm for a cozy treat.
Notes
- Use full-fat cream cheese for the best texture and flavor in the swirl.
- Do not overmix the batter once the flour is added to keep muffins tender and fluffy.
- Swirling the cream cheese gently will ensure an attractive marbled pattern without blending it entirely into the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
