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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Sugar Topping

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These cozy pumpkin muffins feature a creamy cream cheese swirl and a crunchy cinnamon sugar topping, delivering a moist, flavorful treat perfect for fall mornings and weekend brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) buttermilk
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)
  • Optional: a pinch of coarse sugar for extra crunch

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the cinnamon sugar topping by mixing 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon in a small bowl. Set aside.
  3. Make the cream cheese swirl: Beat 8 oz softened cream cheese until smooth. Add ¼ cup granulated sugar, 1 egg yolk, and 1 teaspoon vanilla extract. Beat until creamy and combined.
  4. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon salt.
  5. Combine wet ingredients: In another bowl, whisk melted butter, ¾ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 cup pumpkin puree, 1 teaspoon vanilla extract, and ½ cup buttermilk until smooth.
  6. Pour the wet ingredients into the dry mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Fill muffin cups halfway with about 2 tablespoons of pumpkin batter. Add about 1 tablespoon of cream cheese mixture on top, then cover with another 1-2 tablespoons of pumpkin batter.
  8. Use a skewer or knife to gently swirl the cream cheese into the pumpkin batter, creating ribbons.
  9. Sprinkle the cinnamon sugar topping generously over each muffin.
  10. Bake for 22-26 minutes. Check at 22 minutes by inserting a toothpick near the cream cheese swirl; it should come out clean or with a few moist crumbs.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use softened cream cheese for easy swirling. Do not overmix the batter to keep muffins tender. Swirl cream cheese gently to create visible ribbons. Sprinkle cinnamon sugar topping just before baking to avoid dissolving. Check doneness by inserting a toothpick near the cream cheese swirl, avoiding the swirl itself. Muffins can be stored at room temperature for 2 days or refrigerated for 4-5 days. Freeze wrapped muffins for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon sugar topping, fall baking, easy muffins, homemade pumpkin recipe

Find it online: https://zorbmeal.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-sugar-topping/