Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are moist, tender, and perfectly spiced with cinnamon and nutmeg. The luscious cream cheese swirl adds a delightful richness, making these muffins an irresistible autumn treat. Perfect for breakfast or as a snack, they bake quickly and are easy to prepare.
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 Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray the liners with nonstick spray to ensure the muffins won’t stick.
- 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 the mixture is fully combined and smooth.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet pumpkin mixture and stir gently just until combined. Do not overmix to keep the muffins tender.
- Fill Muffin Cups: Spoon about 2 tablespoons of the 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 the Muffins: Bake in the preheated oven for 20 to 22 minutes, or until the muffin tops are set and a toothpick inserted near the center comes out mostly clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure the muffins remain light and fluffy.
- You can substitute pumpkin puree with canned pumpkin if fresh is unavailable.
- Ensure cream cheese is softened for easy mixing.
- Swirling the cream cheese mixture gently will create a beautiful marbled effect without mixing it fully into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
