Pumpkin 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
Scale
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
