Print

Perfect Pumpkin Cream Cheese Swirl Muffins: Easy Fall Recipe

pumpkin cream cheese swirl muffins - featured image
Print Recipe

These pumpkin cream cheese swirl muffins are soft, spiced, and topped with a dreamy ribbon of tangy cream cheese. They’re easy enough for a weekday morning but impressive enough for a holiday table.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk, at room temperature
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tablespoons (25g) granulated sugar (for cream cheese filling)
  • ½ teaspoon vanilla extract (for cream cheese filling)
  • 1 large egg yolk (for cream cheese filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese, 2 tablespoons sugar, ½ teaspoon vanilla, and the egg yolk with an electric mixer until smooth and creamy. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Combine the wet ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, vanilla, and milk until smooth.
  5. Fold the wet into the dry: Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay—do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  7. Add the cream cheese swirl: Spoon about 1 heaping teaspoon of the cream cheese mixture onto the center of each muffin.
  8. Create the swirl: Take a toothpick or skewer and gently drag it through the cream cheese dollop in a figure-eight or circular motion. Two or three passes are enough.
  9. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean.
  10. Cool: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

For the best swirl, make sure your cream cheese is truly softened. Don’t over-swirl or the filling will sink. For a bakery-style domed top, start baking at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) for the remaining time.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, pumpkin spice

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