Cakes

Pumpkin Cream Cheese Swirl Muffins

By Martha

Everyday Kitchen Bliss!

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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:

  1. 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.
  2. Cream Cheese Filling: Beat cream cheese with sugar, egg yolk, and vanilla until creamy.
  3. 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.
  4. 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.

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