Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine the rich, creamy tang of sweetened cream cheese with moist, spiced pumpkin batter. Perfectly balanced with warm cinnamon and nutmeg, these muffins are delightfully tender and topped with a beautiful cream cheese swirl, making them an ideal fall treat 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 for muffin tin
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with nonstick spray to ensure easy removal.
- Make Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, 3/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until fully blended and smooth.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to distribute the leavening and spices evenly.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- 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 the cream cheese. 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 into the center comes out mostly clean with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Make sure the cream cheese mixture is smooth and without lumps for the best swirl effect.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor difference.
- For a dairy-free version, use vegan cream cheese and oil substitutes.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat muffins gently in the microwave for 15-20 seconds for a warm treat.
