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Moist Pumpkin Cream Cheese Swirl Muffins

moist pumpkin cream cheese swirl muffins - featured image
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These moist pumpkin muffins feature a luscious cream cheese swirl, perfect for a cozy fall breakfast or brunch. They combine warm spices and pumpkin puree for a comforting and flavorful treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat granulated sugar and brown sugar with eggs until smooth and slightly fluffy, about 2 minutes.
  4. Add vegetable oil or melted butter, pumpkin puree, and vanilla extract to the sugar-egg mixture. Mix until just combined.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. In a separate bowl, beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top. Repeat layering, finishing with batter on top.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating visible streaks.
  9. Bake for 20-25 minutes, checking at 20 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  10. Let muffins cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Use softened cream cheese for smooth swirling. Do not overmix the batter to avoid tough muffins. Start checking muffins at 20 minutes to prevent drying out. Muffins freeze well and can be made ahead by refrigerating batter without cream cheese swirl.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall breakfast, easy muffins, moist pumpkin muffins, autumn baking, quick breakfast, cream cheese muffins

Find it online: https://fuzzyforker.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-easy-perfect-fall-breakfast/