Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful treat perfect for fall or any time you crave a moist, spiced muffin with a creamy tangy swirl. Made with pumpkin puree and warm spices like cinnamon and nutmeg, combined with a smooth cream cheese filling, these muffins offer a perfect balance of flavors and textures. They bake up fluffy and tender, making them an ideal breakfast or snack option.
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
- Nonstick spray for muffin tin
Instructions
- Preheat Oven 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 prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk 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.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix to keep the muffins tender.
- Layer Batter and Cream Cheese: Spoon about 2 tablespoons of 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 the cream cheese. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until the muffin tops are set and a toothpick inserted into the batter (not the cream cheese swirl) 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
- The cream cheese swirl adds a tangy richness that complements the pumpkin and spices perfectly.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best results.
- You can store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra moist texture, you can add a tablespoon of sour cream or yogurt to the batter.
- These muffins can also be frozen; wrap individually and freeze for up to 3 months.
