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Pumpkin Swirl Muffins

Pumpkin Swirl Muffins
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★★★★★

5 from 20 reviews

Deliciously moist Pumpkin Swirl Muffins featuring a perfect blend of warm spices and a creamy, tangy cream cheese swirl. These muffins are ideal for autumn breakfasts, snacks, or holiday treats, combining the rich flavors of pumpkin and a luscious cream cheese topping for a festive and comforting bake.

Ingredients

Scale

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

  1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside for later.
  3. Combine the Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until fully combined. Add pumpkin puree, eggs, and vanilla extract, mixing until smooth and homogenous.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light and tender muffin texture.
  5. Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy, free of lumps.
  6. Assemble the Muffins: Spoon the pumpkin batter into the prepared muffin cups, filling each about halfway. Add a generous dollop of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to swirl the cream cheese gently into the pumpkin batter, creating a beautiful marbled effect.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  8. Cool: Let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving to enjoy the best texture and flavor.

Notes

  • Do not overmix the batter to keep muffins light and fluffy.
  • The cream cheese should be softened to blend smoothly and create a perfect swirl.
  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • Ensure the oven is fully preheated to achieve even baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipes, autumn baking, pumpkin spice, breakfast muffins, moist muffins

Find it online: https://tastygenius.com/pumpkin-swirl-muffins/