Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins offer a perfect harmony of moist pumpkin-spiced batter and creamy, tangy cream cheese filling. With warm autumn spices and a soft texture, they make an ideal cozy breakfast treat or a delightful snack any time of day.
Ingredients
Scale
For the muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the cream cheese swirl:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 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, granulated sugar, light brown sugar, baking powder, baking soda, salt, and the warm spices—cinnamon, nutmeg, ginger, and cloves—until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the canned pumpkin puree, whole eggs, vegetable oil, whole milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold everything together using a spatula until just combined, taking care not to overmix to keep the muffins fluffy and tender.
- Prepare Cream Cheese Swirl: Beat the softened cream cheese with granulated sugar until creamy and smooth. Add the egg yolk and vanilla extract and continue beating until fluffy and well incorporated.
- Fill Muffin Cups: Spoon the pumpkin batter into each muffin cup about halfway. Then drop a tablespoon of the cream cheese mixture onto the center of each muffin, and top with additional pumpkin batter until each cup is about three-quarters full.
- Create Swirl: Use a toothpick or a knife to gently swirl the cream cheese through the pumpkin batter in each muffin cup, creating a marbled effect.
- Bake Muffins: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving to maintain texture and flavor.
Notes
- For extra texture and a nutty crunch, sprinkle chopped pecans or walnuts on top of the muffins before baking.
- For a lighter version, substitute the vegetable oil with an equal amount of Greek yogurt to reduce fat content.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage up to 2 months.
