Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are moist, tender, and beautifully marbled with a sweet cream cheese filling. Perfect for fall, this easy-to-make recipe combines the warm flavors of pumpkin and spices with a creamy swirl that adds a delightful tang. Ideal for breakfast or a cozy snack, these muffins bake up light and fluffy with a tender crumb.
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 tin)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray to prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together the softened cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set this aside for later.
- 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 the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently until just combined, being careful not to overmix to keep the muffins light and tender.
- Assemble Muffins: Spoon approximately 2 tablespoons of the muffin batter into each prepared muffin liner. Then add 1 teaspoon of the cream cheese mixture on top, followed by another spoonful of batter. Using a toothpick, swirl the cream cheese into the batter to create a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until the muffin tops are set and a toothpick inserted into 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 to ensure perfect texture and flavor.
Notes
- Do not overmix the batter to keep muffins fluffy and tender.
- Use room temperature cream cheese for easier mixing and a smoother swirl.
- You can substitute pumpkin puree with canned pumpkin or freshly cooked pumpkin.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider sprinkling chopped nuts on top before baking.
