Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin-flavored muffin batter with a creamy, sweet cream cheese swirl for a delightful autumn treat perfect for breakfast or snack time.
Ingredients
Scale
Cream Cheese Swirl
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Muffin Batter
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- nonstick spray
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together cream cheese, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, vegetable oil, eggs, 3/4 cup sugar, and 1/2 teaspoon vanilla extract together until fully combined and uniform.
- Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly distributed.
- Mix Batter: Add the dry ingredient mixture into the wet ingredients and gently stir just until combined; do not overmix to keep the muffins fluffy.
- Assemble Muffins: Spoon about 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top, then add another spoonful of batter over it. Use a toothpick to gently swirl the cream cheese into the batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use room temperature cream cheese for easier mixing.
- Do not overmix the batter to ensure the muffins remain light and fluffy.
- Swirling the cream cheese mixture gently creates a beautiful pattern without blending completely.
- You can substitute pumpkin pie spice for cinnamon and nutmeg if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
