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Best Pumpkin Cream Cheese Muffins: Easy Fluffy Swirl Recipe

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These fluffy pumpkin cream cheese muffins feature a tangy cream cheese swirl and are quick to make with simple ingredients. Perfect for fall gatherings, they are light, tender, and packed with autumn flavor.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • ½ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling first. In a small bowl, beat together 4 ounces softened cream cheese, 2 tablespoons sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix the dry ingredients. In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together 1 cup pumpkin puree, ⅓ cup vegetable oil, ½ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the cream cheese swirl. Drop a small spoonful (about 1 teaspoon) of the cream cheese mixture onto the center of each muffin. Use a toothpick or skewer to gently swirl it through the batter with 3-4 figure-eight motions.
  8. Bake the muffins for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean and the tops are lightly golden.
  9. Cool properly. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients blend better. Do not overmix the batter. For the perfect swirl, use gentle figure-eight motions. Let muffins cool completely before serving for best texture. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin cream cheese muffins, fluffy pumpkin muffins, fall muffins, cream cheese swirl muffins, easy pumpkin muffins

Find it online: https://elaraeats.com/best-pumpkin-cream-cheese-muffins-easy-fluffy-swirl-recipe/