Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin-spiced batter with a luscious cream cheese swirl, creating the perfect balance of sweetness and spice. Soft, tender, and bursting with fall flavors, they make a delightful breakfast treat or snack.
Ingredients
Scale
Cream Cheese Swirl
- 6 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Muffin Batter
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Nonstick spray (for muffin liners)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick spray to prevent sticking.
- Prepare the cream cheese swirl: In a small bowl, beat together the softened cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set aside.
- Make the wet batter: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, 3/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until fully combined and smooth.
- Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Combine wet and dry: Gradually add the dry mixture into the wet mixture and stir gently just until combined. Be careful not to overmix to keep the muffins tender.
- Assemble the muffins: Spoon about 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top, then add another spoonful of batter over the cream cheese. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- For best results, use room temperature cream cheese to achieve a smooth swirl.
- You can substitute pumpkin puree with canned pumpkin for convenience.
- Do not overmix the batter to keep the muffins light and fluffy.
- The cream cheese swirl adds a rich, tangy contrast to the sweet pumpkin, but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and freeze for up to 2 months.
