Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat combining moist pumpkin batter with a rich cream cheese swirl. Perfectly spiced with cinnamon and nutmeg, each muffin offers a tender crumb and a creamy center that melts in your mouth. Ideal for breakfast or an afternoon snack, these muffins bring seasonal warmth and sweetness to your kitchen.
Ingredients
Scale
For the Cream Cheese Swirl
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
For the 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 ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Nonstick spray for greasing muffin liners
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray each liner with nonstick spray to prevent sticking.
- Make the Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons of granulated sugar, and 1/4 teaspoon of vanilla extract until smooth and creamy. Set aside to use as the swirl filling.
- 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 combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Be careful not to overmix to maintain a tender muffin texture.
- Fill Muffin Liners with Batter and Cream Cheese: Spoon about 2 tablespoons of batter into each muffin liner. Add 1 teaspoon of the prepared cream cheese mixture on top, then add another spoonful of batter. Using a toothpick, gently swirl the cream cheese into the batter to create a marbled effect.
- Bake Muffins: Bake in the preheated oven 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 to set, then transfer to a wire rack to cool completely. This prevents sogginess and helps maintain their fluffy texture.
Notes
- For best results, make sure the cream cheese is softened before mixing to ensure a smooth swirl.
- Do not overmix the batter once the dry ingredients are added to avoid dense muffins.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftover muffins by wrapping them individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
- Feel free to add chopped nuts or chocolate chips to the batter for added texture and flavor.
