Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are incredibly moist and perfectly spiced, featuring a tangy, creamy swirl that elevates them beyond ordinary muffins. They're easy to make and disappear quickly, making them perfect for breakfast, brunch, or a fall treat.
Equipment
- 12-cup muffin tin
- Muffin liners (optional)
- Large bowl
- Medium bowl
- Whisk
- Electric mixer or hand mixer
- Measuring cups and spoons
- toothpick or knife
- Wire rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 ½ cups canned pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar for swirl
- 1 large egg yolk
- ½ teaspoon vanilla extract for swirl
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
- In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer or hand mixer.
- Beat in the egg yolk and vanilla extract until well combined.
- Fill each muffin cup about 2/3 full with the pumpkin batter.
- Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin.
- Use a toothpick or knife to swirl the cream cheese mixture into the pumpkin batter. Don't over-swirl; you want to see distinct ribbons of cream cheese.
- Bake for 18-22 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.
Notes
For best results, ensure your cream cheese is thoroughly softened before making the swirl. Don't overmix the muffin batter to prevent tough muffins. Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Try adding chocolate chips or chopped nuts to the batter for variations. A simple maple glaze drizzled over the cooled muffins adds extra sweetness.