Swirled Pumpkin Cream Cheese Muffins Recipe

Introduction

These Swirled Pumpkin Cream Cheese Muffins are a perfect blend of moist pumpkin spice and creamy, tangy swirls. They make a delightful breakfast or snack during the cooler months, bringing warmth and comfort with every bite.

Ingredients

• 1 ¾ cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil or melted and cooled butter
• 1 tablespoon vanilla extract
• 8 oz cream cheese, room temperature
• ¼ cup granulated sugar
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
3. Step 3: In a large bowl, mix the pumpkin puree, granulated sugar, and brown sugar. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
4. Step 4: Slowly add the flour mixture to the wet ingredients, whisking gently until there are no lumps.
5. Step 5: Fill each muffin cup about ¾ full with the pumpkin batter.
6. Step 6: In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, then beat until well combined and creamy.
7. Step 7: Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick to gently swirl the cream cheese into the pumpkin batter. Swirling will create a marbled effect but doesn’t need to be perfect.
8. Step 8: Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with a few moist crumbs.
9. Step 9: Let muffins cool in the pan for 10 minutes before serving warm, or cool completely before storing.

Tips & Variations

• Use melted butter instead of vegetable oil for a richer flavor.
• For extra texture, add chopped nuts like pecans or walnuts to the batter.
• If you don’t have pumpkin spice, mix together cinnamon, nutmeg, ginger, and cloves as a substitute.
• Swirling the cream cheese gently ensures pretty marbling; avoid overmixing to keep the distinct layers.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in a microwave for about 15 seconds or enjoy at room temperature. These muffins can also be frozen for up to 3 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin if you cook and puree it thoroughly before using. Make sure it’s well-drained to avoid excess moisture in the batter.

Can I make these muffins vegan?

To make vegan muffins, substitute eggs with flax eggs or a commercial egg replacer, use plant-based cream cheese, and replace vegetable oil with a neutral oil or vegan butter.

Swirled Pumpkin Cream Cheese Muffins Recipe

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★★★★★

4.4 from 115 reviews

Delight in these moist and flavorful Swirled Pumpkin Cream Cheese Muffins, which combine spiced pumpkin batter with a luscious cream cheese swirl for a beautiful and delicious treat perfect for fall or any time you crave a comforting baked good.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin:

• 1 ¾ cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil, or melted and cooled butter
• 1 tablespoon vanilla extract

Cream Cheese Swirl:

• 8 oz cream cheese, room temperature
• ¼ cup granulated sugar
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract

Instructions

1. Preheat and prepare pans: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside for easy removal and cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin spice, baking soda, and salt until fully combined and set aside.
3. Combine wet ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until fully incorporated.
4. Incorporate dry ingredients: Slowly add the flour mixture to the wet ingredients, whisking gently until there are no lumps and the batter is smooth.
5. Fill muffin cups: Spoon the batter into the muffin tins, filling each about 3/4 full to allow room for rising.
6. Prepare cream cheese mixture: In a medium bowl, beat the cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, and beat together until well combined.
7. Add cream cheese swirl: Top each muffin with approximately 1 tablespoon of the cream cheese mixture. Use a toothpick or skewer to swirl the cream cheese into the pumpkin batter gently, creating a marbled effect. Alternatively, drop the cream cheese mixture in rounded spoonfuls onto the batter without swirling if preferred.
8. Bake: Bake the muffins in the preheated oven for 18 to 20 minutes. To test doneness, insert a toothpick into the pumpkin portion; it should come out clean or with just a few moist crumbs.
9. Cool and serve: Allow the muffins to cool in the pan for 10 minutes. Serve warm or transfer to a wire rack to cool completely. Store leftover muffins in an airtight container.

Notes

• You can substitute melted butter for vegetable oil for a richer flavor.
• Ensure cream cheese and egg yolk are at room temperature for a smooth cream cheese swirl.
• 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; thaw at room temperature before serving.
• The pumpkin spice blend can be adjusted based on preference or homemade if desired.

Keywords: pumpkin muffins, cream cheese muffins, fall baking, pumpkin dessert, spiced muffins, breakfast muffins, cream cheese swirl