Pumpkin Swirl Muffins
As the leaves turn brilliant shades of red and gold, there’s nothing quite like baking to capture the magic of the season. Pumpkin Cream Cheese Swirl Muffins are a quintessential fall treat, combining the earthy sweetness of pumpkin with the creamy tang of a luscious cream cheese swirl. Perfect for breakfast, dessert, or an afternoon indulgence, these muffins bring cozy vibes to every bite. Whether you're sharing with family or savoring solo, these muffins are destined to become a seasonal favorite!
Ingredients
- For the Muffins:
- 1 3/4 cups 220 g all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup 200 g granulated sugar
- 1/2 cup 100 g brown sugar, packed
- 1/2 cup 120 ml vegetable oil
- 1 cup 240 g canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- For the Cream Cheese Swirl:
- 6 oz 170 g cream cheese, softened
- 1/4 cup 50 g granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat Your Oven
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- Combine the Wet Ingredients
- In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix. Overmixing can result in dense muffins.
- Prepare the Cream Cheese Swirl
- In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Assemble the Muffins
- Spoon the pumpkin batter into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
- Bake
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serving Suggestions
These muffins are delightful on their own, but here are a few ways to elevate the experience:
These muffins are delightful on their own, but here are a few ways to elevate the experience: