Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful fall-inspired treat featuring moist pumpkin batter combined with a rich, creamy cheese swirl. Perfectly spiced with cinnamon and nutmeg, these muffins offer a tender crumb and an attractive marbled cream cheese center, ideal for breakfast or a cozy snack.
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 cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Nonstick spray, for pan
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 softened cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until 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 granulated sugar, and 1/2 teaspoon vanilla extract until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agent and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently just until combined, being careful not to overmix, which can cause dense muffins.
- Assemble Muffins: Spoon about 2 tablespoons of batter into each muffin liner. Add about 1 teaspoon of the cream cheese mixture on top of the batter in each cup, then add another spoonful of muffin batter. Use a toothpick to gently swirl the cream cheese into the batter to create a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes until the muffin tops are set and a toothpick inserted into the muffin comes out mostly clean with just a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving to allow the texture to set.
Notes
- Use full-fat cream cheese for the best texture and flavor in the swirl.
- Do not overmix the batter to keep the muffins light and fluffy.
- Ensure the cream cheese is softened to make mixing easier and smoother.
- For an extra festive touch, sprinkle a pinch of cinnamon sugar on top before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
