Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat, combining warm spices, moist pumpkin, and a tangy cream cheese swirl. Easy to make and perfect for brunch, bake sales, or a cozy afternoon, they're sure to impress with their balanced flavors and beautiful presentation.
Equipment
- 12-cup muffin tin
- Paper liners (or cooking spray)
- Large bowl
- Medium bowl
- Small bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- toothpick or knife
Ingredients
- 2 ½ cups 315g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup 100g
- ½ cup 120ml
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup 50g
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few streaks of flour are okay.
- In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Fill each muffin cup about 2/3 full with the pumpkin batter.
- Drop a spoonful of the cream cheese mixture on top of each muffin.
- Use a toothpick or knife to swirl the cream cheese into the pumpkin batter, creating a figure-eight motion.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your delicious Pumpkin Cream Cheese Swirl Muffins!
Notes
For best results, avoid overmixing the batter to prevent tough muffins. Accurately measure flour using a kitchen scale or by spooning it into the measuring cup. Ensure cream cheese is softened to room temperature for a smooth swirl. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Add chocolate chips, nuts, or a spiced streusel topping for variations.