Print

PUMPKIN CREAM CHEESE SWIRL MUFFINS Recipe

PUMPKIN CREAM CHEESE SWIRL MUFFINS Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

These Pumpkin Cream Cheese Swirl Muffins combine the rich, autumnal flavors of pumpkin and warm spices with a luscious, creamy cheese swirl. Perfectly moist and tender, these muffins are ideal for breakfast, snack, or dessert during the fall season or any time you crave something cozy and flavorful.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it with non-stick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
  3. Mix wet ingredients: In a separate medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix to keep the muffins tender.
  5. Prepare cream cheese swirl: In a small bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  6. Fill muffin cups and add swirl: Spoon the pumpkin batter into each muffin cup until about two-thirds full. Then add a spoonful of the cream cheese mixture on top of each and use a toothpick or knife to swirl the cream cheese gently into the pumpkin batter to create a marbled effect.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool: Allow muffins to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Make sure the cream cheese is softened to ensure smooth mixing for the swirl.
  • Swirling too much can cause the cream cheese to blend fully; aim for gentle marbling.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a dairy-free option, substitute cream cheese with a vegan cream cheese alternative and use plant milk.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, autumn recipes, fall baking, pumpkin dessert, spiced muffins

Find it online: https://hannahdelgado.com/pumpkin-cream-cheese-swirl-muffins-recipe/