Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are perfect for cozy mornings, offering a delightful balance of flavors with moist texture and sweet cream cheese swirls.
Ingredients
For the Muffins
- 1.75 cups all-purpose flour Structure and texture
- 1 tablespoon pumpkin spice Warm, spiced flavor
- 1 teaspoon baking soda Leavening agent for rise
- 0.5 teaspoon salt Enhances flavor
- 1 can (15 oz) pumpkin puree Moisture and flavor
- 1 cup granulated sugar Sweetness
- 0.5 cup packed brown sugar Moisture and deep flavor
- 2 large eggs Binding agent
- 0.5 cup vegetable oil or melted butter Moisture
- 1 tablespoon vanilla extract Rich flavor
For the Cream Cheese Swirl
- 8 oz cream cheese, room temperature Creamy texture
- 0.25 cup granulated sugar Sweetness for cream cheese mixture
- 1 large egg yolk, room temperature Richness
- 2 teaspoons vanilla extract Enhances cream cheese flavor
Instructions
Preparation
- Preheat your oven to 375°F and prepare your muffin pan by placing paper baking cups in each section.
- In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until combined.
- In a separate large bowl, combine the pumpkin puree, granulated sugar, and brown sugar, whisking until smooth.
- Beat in the eggs, oil or butter, and vanilla extract into the pumpkin mixture.
- Gradually whisk in the flour mixture until just combined, removing lumps but avoiding over-mixing.
- Fill muffin tins about ¾ full with the batter.
Cream Cheese Mixture
- In another bowl, beat the cream cheese until smooth.
- Add the sugar, egg yolk, and vanilla to the cream cheese, mixing until well blended.
Baking
- Top each muffin batter with about 1 tablespoon of the cream cheese mixture and swirl it in.
- Bake the muffins for 18 to 20 minutes until a toothpick comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 10 minutes before serving.
Notes
For best results, ensure eggs and cream cheese are at room temperature, and avoid overmixing the batter. Muffins can be stored for up to two days at room temperature, or refrigerated for longer freshness.