Description
Delight in these fluffy pumpkin cream cheese swirl muffins, perfect for fall or any time you crave a moist, flavorful treat. With a luscious cream cheese center swirled into spiced pumpkin batter, these muffins combine the richness of cream cheese and the warmth of autumn spices for an irresistible breakfast or snack.
Ingredients
Scale
Cream Cheese Swirl
- 6 oz cream cheese
- 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 and Prepare: 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.
- Make the Cream Cheese Mixture: In a small bowl, beat together 6 oz cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set this aside for swirling later.
- Mix Wet Ingredients: In a large mixing 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.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Batter: Gradually add the dry mixture into the wet mixture, stirring gently just until combined; avoid overmixing to keep muffins tender.
- Fill Muffin Cups and Add Swirl: Spoon about 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top of the batter, then add another spoonful of batter over it. Use a toothpick to swirl the cream cheese into the pumpkin batter creating a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20–22 minutes, or until the muffin tops are set and a toothpick inserted into the muffin comes out mostly clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Use room temperature cream cheese for easier mixing and a smoother swirl.
- Swirling with a toothpick ensures a beautiful marbled effect without blending the cream cheese fully into the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Freeze muffins wrapped individually for up to 3 months for longer storage.
