Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat featuring moist pumpkin batter with a luscious cream cheese swirl inside each muffin. Lightly spiced with cinnamon and nutmeg, these muffins are perfect for breakfast or a cozy snack, offering a tender crumb and a creamy center.
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
Other
- nonstick spray
Instructions
- Preheat 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 Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set this aside for swirling later.
- Mix 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 Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to ensure they are evenly mixed.
- Incorporate Dry into Wet: Add the dry ingredient mixture into the wet pumpkin mixture and stir gently until just combined. Do not overmix to keep the muffins tender.
- Fill Muffin Liners: Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add 1 teaspoon of the prepared cream cheese mixture on top of the batter, then add another spoonful of pumpkin batter over it. Use a toothpick to gently swirl the cream cheese mixture into the pumpkin batter for a marbled effect.
- Bake Muffins: Bake the muffins in the preheated oven for 20 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with just 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
- Do not overmix the batter to ensure the muffins stay fluffy and tender.
- Use room temperature cream cheese for easier mixing.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor.
- These muffins store well in an airtight container at room temperature for up to 3 days or in the fridge for up to one week.
- Freeze leftover muffins to enjoy later by wrapping individually and storing in a freezer-safe bag for up to 2 months.
