Pumpkin Cream Cheese Swirl Muffins Recipe
Introduction
These Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat that combines moist, spiced pumpkin batter with a creamy, tangy cream cheese swirl. Perfect for breakfast, snacks, or dessert, they bring warmth and sweetness to any occasion.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 2 large eggs
- 4 ounces cream cheese, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Step 3: In another bowl, beat the eggs with sugar and vegetable oil until well combined. Stir in the pumpkin purée.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 5: For the cream cheese swirl, beat the cream cheese until smooth. Drop a spoonful of batter into each muffin cup, then add a dollop of cream cheese. Add another spoonful of batter on top, then use a toothpick to gently swirl the cream cheese through the muffin batter.
- Step 6: Bake for 20–25 minutes, or until a toothpick inserted into the muffin comes out clean.
- Step 7: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use full-fat cream cheese for a richer swirl and better texture.
- Add chopped pecans or walnuts to the batter for a crunchy twist.
- Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Adjust the spices to your preference, increasing cinnamon or adding cloves for warmth.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for 15–20 seconds before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the purée?
Yes, canned pumpkin purée works perfectly in this recipe and provides consistent texture and flavor.
How do I prevent the cream cheese from sinking to the bottom?
Make sure the cream cheese is well softened and swirl it gently into the batter right before baking. Using a thicker batter helps keep the cream cheese suspended.
PrintPumpkin Cream Cheese Swirl Muffins Recipe
Delight in these moist and flavorful Pumpkin Cream Cheese Swirl Muffins, perfect for a fall breakfast or snack. These tender muffins combine the rich taste of pumpkin purée with warm spices and a luscious cream cheese swirl, creating a perfect balance of sweet and tangy in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffin Batter
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pumpkin batter: In a large mixing bowl, whisk together the pumpkin purée, eggs, granulated sugar, and vegetable oil until smooth and well combined. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overmixing.
- Make the cream cheese swirl: In another bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract until creamy, smooth, and well combined.
- Assemble the muffins: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Spoon the pumpkin batter evenly into each muffin cup, filling them about two-thirds full. Add a dollop of the cream cheese mixture on top of each muffin batter portion.
- Create the swirl: Using a toothpick or skewer, gently swirl the cream cheese mixture through the pumpkin batter to create a marbled effect in each muffin cup.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the cream cheese swirl is set and lightly golden.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, perfect with a cup of coffee or tea.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth swirls.
- Do not overmix the batter to keep the muffins tender and light.
- You can substitute pumpkin purée with canned pumpkin for convenience.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra festive touch, sprinkle chopped pecans or walnuts on top before baking.
Keywords: pumpkin muffins, cream cheese swirl, fall recipes, breakfast muffins, spiced pumpkin, cream cheese muffins
