Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine the warm, comforting flavors of pumpkin and spices with a rich, creamy cream cheese swirl. Perfect for fall breakfasts or snacks, these moist muffins are baked to perfection with a tender crumb and a delightful swirl of sweetened cream cheese in every bite.
Ingredients
Scale
Cream Cheese Swirl
- 6 oz cream cheese, softened
- 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 muffin liners)
Instructions
- Preheat the oven: 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 prevent sticking.
- Prepare the cream cheese swirl: In a small bowl, beat together the softened cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon of vanilla extract until smooth and creamy. Set this mixture aside.
- Mix the 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.
- Combine the 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.
- Make the batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Be careful not to overmix to keep the muffins tender.
- Assemble the muffins: 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 in each cup, then add another spoonful of batter over the cream cheese. Use a toothpick to gently swirl the cream cheese through the batter for a beautiful marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out mostly clean.
- 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
- Ensure the cream cheese is fully softened for easy mixing and a smooth swirl.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute pumpkin pie spice for cinnamon and nutmeg if desired.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
- For a dairy-free option, use dairy-free cream cheese and oil substitutes.
