Description
These decadent pumpkin cream cheese muffins feature moist pumpkin batter swirled with a sweet and tangy cream cheese mixture. Baked to perfection in just 30 minutes, they make an irresistible treat perfect for breakfast or snacks during the fall season or any time you crave a cozy, spiced muffin.
Ingredients
Muffin:
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside to prepare the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. This ensures the leavening agents and spices are evenly distributed in the batter.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, followed by the vegetable oil (or melted butter) and vanilla extract. Mix thoroughly for a smooth wet mixture.
- Add Dry to Wet: Gradually whisk the dry ingredients into the wet ingredients until there are no lumps. Be careful not to overmix to keep the muffins tender. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Prepare Cream Cheese Swirl: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, then beat again until well combined and smooth.
- Top and Swirl: Spoon approximately 1 tablespoon of the cream cheese mixture atop each muffin. Use a toothpick to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect. Swirling is optional but enhances the appearance.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes until a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs. Avoid overbaking to keep them moist.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes. Serve warm or let cool completely before storing.
Notes
- Storage: Store the pumpkin cream cheese swirl muffins in an airtight container in the refrigerator for up to 5 days. For best flavor, bring to room temperature or slightly chilled before serving.
- Homemade Pumpkin Spice: If you don’t have pumpkin spice on hand, make your own by mixing 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
