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Delicious Recipe

Delicious Recipe
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★★★★★

5 from 25 reviews

These Best Swirled Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin spice with a luscious cream cheese swirl, creating moist, tender muffins perfect for fall or any time you crave a cozy treat.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted and cooled butter)
  • 1 tablespoon vanilla extract

Cream Cheese Swirl

  • 8 oz cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper baking cups. This prepares your bakeware and ensures the muffins won’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin spice, baking soda, and salt until combined. This helps distribute the leavening and spices evenly.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree with granulated sugar and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract until smooth.
  4. Add Dry to Wet: Slowly add the dry flour mixture to the wet ingredients, whisking gently until no lumps remain. Be careful not to overmix to maintain muffin tenderness.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, 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 the sugar, egg yolk, and vanilla extract, and beat until fully combined and creamy.
  7. Swirl Cream Cheese: Place about 1 tablespoon of the cream cheese mixture on top of each muffin batter and use a toothpick or knife to swirl it into the batter. The swirl won’t appear perfectly smooth but will bake beautifully.
  8. Bake: Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the pumpkin batter comes out clean with a few moist crumbs.
  9. Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or cool completely before storing.

Notes

  • You can substitute melted and cooled butter for vegetable oil for a richer flavor.
  • Ensure cream cheese and egg yolk are at room temperature to avoid lumps in the swirl mixture.
  • Swirling the cream cheese is optional; dolloping it on top without swirling works fine too.
  • Store muffins in an airtight container at room temperature up to 3 days or refrigerate for up to a week.
  • Reheat in the microwave for 15-20 seconds for a warm treat.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, pumpkin spice muffins, fall recipes, autumn baking

Find it online: https://nataliereeve.com/delicious-recipe/