Swirled Pumpkin Cream Cheese Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Incorporate dry ingredients: Slowly add the flour mixture to the wet ingredients, whisking gently until there are no lumps and the batter is smooth.
- Fill muffin cups: Spoon the batter into the muffin tins, filling each about 3/4 full to allow room for rising.
- 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.
- 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.
- 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.
- 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
