Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin spice batter with a luscious cream cheese filling swirled throughout, creating a perfect balance of rich and seasonal flavors. Ideal for fall breakfasts or snacks, these muffins are light, tender, and bursting with warm spices.
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
- Make Cream Cheese Filling: 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.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, vegetable oil, eggs, 3/4 cup 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 spices and leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until combined to avoid overmixing.
- Assemble Muffins with Swirl: Spoon approximately 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top, then cover with another spoonful of batter. Use a toothpick to swirl the cream cheese into the pumpkin batter creating a marbled effect.
- Bake Muffins: Bake in the preheated oven for 20 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool Muffins: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, enhancing the texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute pumpkin pie spice for cinnamon and nutmeg for convenience.
- These muffins keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat briefly before serving to enjoy the best texture.
