These Pumpkin Cream Cheese Swirl Muffins combine the warmth of spiced pumpkin with a luscious cream cheese filling for the perfect fall treat. Moist, flavorful, and with a rich swirl of creamy sweetness in every bite, these muffins are perfect for breakfast, snacks, or even dessert!
Ingredients:
For the Muffin Batter:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup vegetable oil (or melted butter)
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions:
Step 1: Preheat the Oven and Prepare Muffin Tin (5 minutes)
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
Step 2: Make the Cream Cheese Filling (5 minutes)
- In a medium bowl, beat the softened cream cheese with an electric mixer (or whisk by hand) until smooth.
- Add the ¼ cup granulated sugar, egg yolk, and vanilla extract. Beat until fully combined and creamy. Set aside.
Step 3: Prepare the Muffin Batter (10 minutes)
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine the canned pumpkin, granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil. Mix until smooth.
- Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter should be thick and well combined.
Step 4: Fill Muffin Tin (5 minutes)
- Spoon the pumpkin muffin batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Add a generous spoonful of the cream cheese mixture on top of each muffin batter. Use a toothpick or a small knife to swirl the cream cheese into the muffin batter, creating a marbled effect.
Step 5: Bake the Muffins (20–25 minutes)
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin (avoiding the cream cheese swirl) comes out clean.
- If the tops of the muffins are getting too brown but are not yet cooked through, cover them loosely with aluminum foil and continue baking.
Step 6: Cool and Serve (10 minutes)
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Total Time:
- Prep Time: 20 minutes
- Bake Time: 20–25 minutes
- Total Time: 40–45 minutes
Intensity Levels:
- Difficulty: Easy
- Hands-on Time: Medium (mixing and swirling the cream cheese requires a bit of finesse)
- Flavor Intensity: Warm, spiced pumpkin flavor with a rich, tangy cream cheese swirl
- Texture Intensity: Soft and moist with a creamy, smooth center and a tender crumb
Nutrition (Per Muffin, based on 12 muffins):
- Calories: 230 kcal
- Protein: 4g
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Sugar: 15g
- Sodium: 190mg
Note: Nutrition values are approximate and may vary depending on ingredient substitutions or portion sizes.
Enjoy these delightful muffins with a hot cup of coffee or tea for a cozy, fall-inspired treat! They’re perfect for breakfast, an afternoon snack, or even a festive addition to your holiday spread.