Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins combine moist pumpkin-spiced batter with a rich, creamy swirl of sweetened cream cheese. Perfectly tender and full of warm fall flavors, these muffins offer an irresistible combination of cinnamon, nutmeg, and vanilla, baked to golden perfection for a delightful breakfast or snack treat.
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 liners)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to prevent sticking.
- Prepare 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 aside for later use.
- Mix 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 fully combined and smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt evenly.
- Make batter: Gradually add the dry ingredient mixture into the wet ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
- Assemble muffins: Spoon approximately 2 tablespoons of batter into each prepared muffin liner. Add about 1 teaspoon of the cream cheese mixture on top, then cover with another spoonful of batter. Use a toothpick to gently swirl the cream cheese mixture into the batter for a beautiful marbled effect.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure not to overmix the batter to maintain fluffy texture.
- You can substitute vegetable oil with melted coconut oil or another neutral oil if desired.
- For extra flavor, sprinkle a little cinnamon sugar on top before baking.
- These muffins freeze well; just thaw at room temperature before eating.
