Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine the warm flavors of pumpkin and cozy autumn spices with a luscious cream cheese filling. Perfectly moist and tender, these muffins feature a delightful swirl of sweetened cream cheese that adds a creamy texture and rich flavor. Ideal for breakfast, brunch, or a seasonal snack, they bake up beautifully in just under 40 minutes.
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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Nonstick cooking spray, for muffin liners
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick cooking spray to prevent sticking.
- Make Cream Cheese Swirl: In a small bowl, beat together the softened cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside for swirling later.
- Mix Wet Ingredients: 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices and leavening.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix to keep the muffins light and fluffy.
- Assemble Muffins: Spoon about 2 tablespoons of the pumpkin batter into each prepared muffin liner. Then add 1 teaspoon of the cream cheese mixture on top, followed by another spoonful of pumpkin batter to cover. Use a toothpick to gently swirl the batter and cream cheese together to create a marbled effect.
- Bake Muffins: 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 muffins comes out mostly clean with a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Be careful not to overmix the batter to ensure fluffy muffins.
- Use full-fat cream cheese for the best creamy texture in the swirl.
- If you don’t have pumpkin puree, canned pumpkin works perfectly.
- These muffins keep fresh in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- Reheat muffins briefly before serving for a soft, fresh-baked texture.
