Pumpkin Cream Cheese Swirl Muffins Recipe
Introduction
These Pumpkin Cream Cheese Swirl Muffins are a delightful autumn treat, combining moist pumpkin flavor with a creamy, tangy swirl of sweetened cream cheese. Perfect for breakfast or a cozy snack, they offer a wonderful balance of spice and richness.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- 1 cup pumpkin purée
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup oil
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Step 2: In a large bowl, combine the all-purpose flour, baking soda, pumpkin spice, and salt. Mix well to distribute the spices evenly.
- Step 3: In another bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and well combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Step 5: In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Step 6: Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture on top, then cover with more pumpkin batter until the cups are about three-quarters full.
- Step 7: Use a toothpick or skewer to swirl the cream cheese mixture gently into the pumpkin batter, creating a marbled effect.
- Step 8: Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Step 9: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra texture, add chopped nuts or chocolate chips to the pumpkin batter before baking.
- Use full-fat cream cheese for the richest flavor, or try flavored cream cheese for a fun twist.
- Make sure the cream cheese is softened to avoid lumps in the swirl mixture.
- If you prefer a spicier muffin, increase the pumpkin spice by an additional half teaspoon.
Storage
Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them briefly in the microwave or oven to enjoy a fresh, moist texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin purée works perfectly and is actually the most common choice for convenience and consistent texture.
Can I freeze these muffins?
Absolutely! Wrap muffins individually in plastic wrap or foil, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm them gently before serving.
PrintPumpkin Cream Cheese Swirl Muffins Recipe
These Pumpkin Cream Cheese Swirl Muffins combine the warm flavors of pumpkin spice with a rich, creamy cheese swirl for a perfect autumn breakfast or snack. Moist and tender, each muffin features a beautiful marbled cream cheese center that adds a luscious texture and sweet tang, making them irresistible and satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, pumpkin spice, and salt until well combined and aerated.
- Whisk Wet Ingredients: In a separate bowl, whisk the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform in color.
- Combine Wet and Dry: Gradually fold the wet ingredients into the bowl with dry ingredients, mixing gently just until combined. Do not overmix as this can make the muffins dense.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese together with powdered sugar until smooth and creamy, scraping the sides as needed.
- Fill Muffin Cups: Spoon about two tablespoons of muffin batter into each muffin cup. Add a teaspoon of cream cheese mixture on top, then cover with more muffin batter. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure cream cheese is at room temperature for easy blending and smooth texture.
- You can substitute pumpkin spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more indulgent treat, drizzle with a simple glaze or dust with powdered sugar before serving.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
Keywords: pumpkin muffins, cream cheese swirl, autumn recipe, fall baking, pumpkin spice muffin, breakfast muffins
