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Perfect Pumpkin Cream Cheese Swirl Muffins Recipe

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These moist and tender pumpkin muffins feature a creamy, tangy cream cheese swirl that creates beautiful marbled patterns. Perfect for fall mornings or any time you crave a cozy, bakery-style treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or canola oil)
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 ounces (226g) cream cheese, softened to room temperature (block-style, not spreadable)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth. Set aside.
  3. Combine dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Drop a generous tablespoon of cream cheese mixture onto the center of each muffin’s batter.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the batter (figure-8 or a few circles; do not over-swirl).
  9. Bake for 18-22 minutes, until tops are golden and spring back when pressed, and a toothpick inserted into the muffin part comes out clean.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Let cool at least 10-15 minutes before serving.

Notes

Make sure cream cheese, eggs, and milk are at room temperature for best results. Do not overmix the batter. For a beautiful swirl, use a thick cream cheese filling and swirl gently. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

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

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