These Pumpkin Cream Cheese Swirl Muffins combine the warmth of spiced pumpkin with a creamy swirl of sweetened cream cheese. Perfect for fall or any time you want a moist, flavorful muffin that is easy to prepare and a real crowd-pleaser.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in just 30 minutes.
- Moist and Flavorful: The combination of pumpkin and cream cheese makes these muffins rich and moist.
- Perfect for Fall: The pumpkin and spices scream autumn, making these muffins a seasonal favorite.
Ingredients You’ll Need:
- Flour: All-purpose works best for the right texture.
- Pumpkin Puree: Use pure pumpkin, not pie filling.
- Sugars: A combination of granulated and brown sugar for depth of flavor.
- Eggs: Helps bind and adds richness.
- Vegetable Oil: For added moisture, though melted butter can be substituted.
- Pumpkin Spice: A blend of cinnamon, nutmeg, and ginger.
- Cream Cheese: Full-fat for a rich, creamy swirl.
- Vanilla Extract: Enhances both the muffin and cream cheese mixture.
How to Make Pumpkin Cream Cheese Swirl Muffins:
Step-by-Step Instructions:
- Prepare Muffin Batter: In a bowl, whisk together dry ingredients (flour, baking soda, pumpkin spice, salt). In another, combine pumpkin puree, sugars, eggs, oil, and vanilla. Gradually mix the dry ingredients into the wet until smooth.
- Cream Cheese Filling: Beat cream cheese with sugar, egg yolk, and vanilla until creamy.
- Fill Muffin Tins: Spoon batter into lined muffin cups, filling ¾ full. Add a tablespoon of the cream cheese mixture to each, and swirl with a toothpick.
- Bake: Bake at 375°F for 18-20 minutes, until a toothpick inserted comes out clean.
Helpful Tips:
- Room Temperature Ingredients: Ensures smooth mixing.
- Don’t Overmix: Stir the batter just until combined to keep muffins soft.
- Swirling: Use a toothpick for the perfect cream cheese swirl.
Details:
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 18 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Variations: Add chopped nuts or sprinkle the tops with pumpkin seeds for texture.
- Storage: Keep refrigerated in an airtight container for up to 5 days.
Frequently Asked Questions:
- Can I freeze these muffins?: Yes, individually wrap and freeze them. Thaw in the fridge before serving.
- What if I don’t have pumpkin spice?: Make your own by blending cinnamon, ginger, cloves, nutmeg, and allspice.
Storage Instructions:
Refrigerate leftover muffins in an airtight container for up to 5 days. For best results, let them come to room temperature or warm them slightly before serving.
Related Recipes:
If you loved these muffins, you’ll enjoy trying these other pumpkin-inspired treats:
Conclusion:
Pumpkin Cream Cheese Swirl Muffins are a delightful blend of creamy and spiced flavors, perfect for fall gatherings or anytime you want a deliciously moist treat!
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Pumpkin Cream Cheese Swirl Muffins
- Author: Martha
Description
These Pumpkin Cream Cheese Swirl Muffins combine the warmth of spiced pumpkin with a creamy swirl of sweetened cream cheese. Perfect for fall or any time you want a moist, flavorful muffin that is easy to prepare and a real crowd-pleaser.
Ingredients
- Flour: All-purpose works best for the right texture.
- Pumpkin Puree: Use pure pumpkin, not pie filling.
- Sugars: A combination of granulated and brown sugar for depth of flavor.
- Eggs: Helps bind and adds richness.
- Vegetable Oil: For added moisture, though melted butter can be substituted.
- Pumpkin Spice: A blend of cinnamon, nutmeg, and ginger.
- Cream Cheese: Full-fat for a rich, creamy swirl.
- Vanilla Extract: Enhances both the muffin and cream cheese mixture.
Instructions
- Prepare Muffin Batter: In a bowl, whisk together dry ingredients (flour, baking soda, pumpkin spice, salt). In another, combine pumpkin puree, sugars, eggs, oil, and vanilla. Gradually mix the dry ingredients into the wet until smooth.
- Cream Cheese Filling: Beat cream cheese with sugar, egg yolk, and vanilla until creamy.
- Fill Muffin Tins: Spoon batter into lined muffin cups, filling ¾ full. Add a tablespoon of the cream cheese mixture to each, and swirl with a toothpick.
- Bake: Bake at 375°F for 18-20 minutes, until a toothpick inserted comes out clean.
Notes
- Variations: Add chopped nuts or sprinkle the tops with pumpkin seeds for texture.
- Storage: Keep refrigerated in an airtight container for up to 5 days.