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Swirled Pumpkin Cream Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 41 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 30 minutes
  • Yield: 18 servings 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Description

These Swirled Pumpkin Cream Cheese Muffins are moist and flavorful, combining the warm spices of pumpkin with a creamy, slightly tangy cream cheese swirl. Perfect for autumn breakfasts or snacks, these muffins bake up beautifully with a marbled effect and a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pumpkin Batter

  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted and cooled butter)
  • 1 tablespoon vanilla extract

Cream Cheese Swirl

  • 8 oz cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside to prepare the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin spice, baking soda, and salt until the mixture is well combined to ensure even distribution of the leavening agents and spices.
  3. Combine Wet Ingredients and Flour: In a large bowl, whisk the pumpkin puree with granulated sugar and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract until smooth. Gradually whisk in the flour mixture until the batter is lump-free and evenly mixed.
  4. Prepare Cream Cheese Mixture: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, beating until fully incorporated and smooth.
  5. Assemble Muffins: Fill muffin cups about 3/4 full with the pumpkin batter. Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to swirl the cream cheese into the pumpkin batter to create a pretty marbled effect.
  6. Bake: Bake the muffins in the preheated oven for 18 to 20 minutes until a toothpick inserted in the pumpkin part comes out clean or with a few moist crumbs. Avoid overbaking to keep them moist.
  7. Cool and Serve: Let the muffins cool in the pan for 10 minutes. Serve warm or let them cool completely before storing.

Notes

  • Ensure the cream cheese and egg yolk are at room temperature to make a smooth cream cheese mixture without lumps.
  • Swirling the cream cheese mixture is optional, you can simply drop dollops into the batter for a more rustic look.
  • If you prefer a richer flavor, substitute vegetable oil with melted unsalted butter cooled to room temperature.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat muffins gently in the microwave or oven to serve warm.

Find it online: https://yumrecipesfood.com/swirled-pumpkin-cream-cheese-muffins-recipe/