Description
These Best Swirled Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin and pumpkin spice with a luscious cream cheese swirl. Moist and tender, they are perfect for fall mornings or cozy afternoon treats, offering a delightful balance of spiced pumpkin batter and creamy sweet cheese.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients for Muffin Batter
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin pan with paper baking cups to prevent sticking and ease removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, mix together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and homogenous.
- Combine Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen muffins.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar, egg yolk, and vanilla extract, mixing until fully incorporated and silky.
- Add Cream Cheese to Muffins: Spoon a portion of the cream cheese mixture atop each muffin batter-filled cup. Using a toothpick, gently swirl the cream cheese into the batter to create a marbled pattern.
- Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the muffin center comes out clean, indicating they are fully baked.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For best results, use room temperature eggs and cream cheese to ensure smooth mixtures.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Pumpkin spice can be made at home by combining cinnamon, nutmeg, ginger, and cloves if unavailable.
- To make these muffins dairy-free, try using vegan cream cheese and oil instead of butter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
