Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins offer a delightful combination of moist pumpkin-spiced batter swirled with a creamy, sweetened cream cheese mixture. Perfect for fall breakfasts, snacks, or holiday treats, they are easy to prepare and baked to golden perfection with warm cinnamon and nutmeg flavors.
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 cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- nonstick spray
Instructions
- Preheat the 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 the liners with nonstick spray to prevent sticking.
- Make the 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 aside.
- Combine wet ingredients for batter: 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.
- Combine wet and dry ingredients: Add the dry mixture into the wet mixture and stir just until combined, being careful not to overmix to keep the muffins tender.
- Assemble muffins with cream cheese swirl: Spoon about 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top of the batter, then add another spoonful of the muffin batter on top. Using a toothpick, gently swirl the cream cheese and batter together to create the signature swirl effect.
- Bake the 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 just a few moist crumbs.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use room temperature cream cheese for easier mixing and smoother swirl.
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Swirling technique can be customized to create more or less marble effect.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
