Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin spice batter with a luscious cream cheese swirl for a decadent fall treat. Perfectly spiced with cinnamon and nutmeg, these muffins are light, tender, and packed with comforting autumn flavors, making them 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
Pumpkin 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 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 ensure easy muffin removal.
- Make the Cream Cheese Swirl: In a small bowl, beat together the softened cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside.
- Combine Wet Ingredients: In a large mixing 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 agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently just until combined; be careful not to overmix, as this can make the muffins tough.
- Fill Muffin Liners: Spoon approximately 2 tablespoons of the batter into each muffin liner. Then add 1 teaspoon of the cream cheese mixture on top of the batter, followed by another spoonful of pumpkin batter. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: 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 the best texture and flavor.
Notes
- Use full-fat cream cheese for the best creamy texture in the swirl.
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure the cream cheese mixture is smooth and well-beaten to prevent lumps in the swirl.
- 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 reheated in a microwave for 15–20 seconds for a warm treat.
