Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat combining moist pumpkin-spiced batter with a creamy, sweet cream cheese swirl. Perfect for breakfast or a snack, these muffins bring a balance of warm spices and rich texture, baked to perfection in just under 40 minutes.
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 Oven and Prepare Pan: 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 cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth. Set it 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 completely combined and smooth.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt ensuring an even distribution of spices.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to keep the muffins tender.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each prepared muffin liner. Add 1 teaspoon of the cream cheese mixture on top, then add another spoonful of muffin batter over it. Use a toothpick to gently swirl the cream cheese mixture through the batter creating a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted in 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.
Notes
- For best results, use full-fat cream cheese and room temperature eggs for better mixing.
- You can substitute pumpkin pie spice for the cinnamon and nutmeg for a more complex flavor.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Swirling the cream cheese mixture just a few times will give a nice marble effect without mixing the layers completely.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
