Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine a moist pumpkin base with a luscious cream cheese swirl, spiced with cinnamon and nutmeg for a perfect fall-inspired treat. Light, tender, and beautifully marbled, these muffins are ideal for breakfast or a cozy snack.
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 them with nonstick spray to prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together the cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until smooth and creamy. Set this aside for swirling into the batter.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, 3/4 cup 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 ensuring all spices are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet mixture, stirring gently just until combined; be careful not to overmix to keep the muffins fluffy.
- Assemble Muffins: Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add 1 teaspoon of the cream cheese mixture on top, then add another spoonful of pumpkin batter. Use a toothpick or skewer to gently swirl the cream cheese through the batter, creating a marbled effect.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake 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: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- You can substitute pumpkin puree with sweet potato puree if desired.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- The cream cheese swirl adds moisture and a tangy contrast to the spiced pumpkin flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
