Description
These Best Swirled Pumpkin Cream Cheese Muffins combine the warm flavors of pumpkin and pumpkin spice with a luscious cream cheese swirl, creating a moist and festive treat perfect for fall mornings or holiday gatherings. The muffins are tender, flavorful, and have a beautiful marbled effect from the creamy filling.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar (for batter)
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese (room temperature)
- 1/4 cup granulated sugar (for cream cheese mixture)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, folding gently until just combined—avoid overmixing to keep muffins tender.
- Prepare Cream Cheese Swirl: In a separate bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Fill Muffin Cups: Spoon the pumpkin batter evenly into the muffin cups, then dollop about a tablespoon of the cream cheese mixture on top of each. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. Let the muffins cool before serving.
Notes
- For best results, use room temperature cream cheese to ensure a smooth swirl mixture.
- You can substitute the vegetable oil with melted butter for a richer flavor.
- Storing muffins in an airtight container at room temperature keeps them fresh for up to 3 days; refrigerate for longer storage.
- These muffins can be frozen after baking; thaw at room temperature before serving.
- Use fresh pumpkin puree or canned 100% pumpkin for the best texture and taste.
