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Pumpkin Cream Cheese Swirl Muffins Recipe

Pumpkin Cream Cheese Swirl Muffins Recipe
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★★★★★

4.7 from 29 reviews

These Pumpkin Cream Cheese Swirl Muffins combine the warm spices of pumpkin pie with a luscious cream cheese swirl for a moist, flavorful treat perfect for fall or any time you crave a cozy baked good. Soft pumpkin-infused batter is complemented by a rich cream cheese topping, baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients for Muffins

  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 tbsp vanilla extract

Cream Cheese Swirl

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

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, pumpkin spice, baking soda, and salt. Stir them together until they are evenly incorporated and smooth.
  2. Cream Pumpkin and Sugars: Add the pumpkin puree, granulated sugar, and brown sugar to the bowl. Use the paddle attachment on a mixer to cream these ingredients together until the mixture is smooth and fully blended.
  3. Add Eggs, Oil, and Vanilla: Add the eggs, canola oil, and 1 tablespoon of vanilla extract to the pumpkin mixture. Mix well until the batter is smooth and uniformly combined.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing little by little until the batter becomes smooth, fully incorporated, and without lumps.
  5. Prepare Muffin Pan: Line a cupcake pan with cupcake liners. Fill each liner about three-quarters full with the pumpkin batter, ensuring all batter is evenly distributed.
  6. Make Cream Cheese Swirl: In a separate bowl, whip the softened cream cheese until smooth. Add the sugar, egg yolk, and 2 teaspoons of vanilla extract, then whip again until the mixture is smooth and free of lumps.
  7. Add Swirl to Muffins: Spoon a tablespoon of the cream cheese mixture onto the top of the pumpkin batter in each muffin cup. Using a butter knife, gently swirl the cream cheese into the batter—do not mix completely to maintain the swirl effect.
  8. Bake the Muffins: Bake the muffins in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 18 to 20 minutes, or until the centers are set and a toothpick inserted comes out clean.

Notes

  • Be careful not to overmix the batter to keep the muffins tender.
  • Use full-fat cream cheese for the best texture and flavor in the swirl.
  • Make sure the cream cheese is softened before whipping to avoid lumps.
  • Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use oil suitable for vegan diets.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice, moist muffins, easy pumpkin recipe

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