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Moist Pumpkin Cream Cheese Swirl Muffins

pumpkin cream cheese swirl muffins - featured image
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These moist pumpkin cream cheese swirl muffins feature a tender crust and a luscious cream cheese swirl, perfect for cozy mornings or casual get-togethers. The recipe blends warm pumpkin spices with a creamy swirl for a comforting and indulgent treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray well with nonstick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Using an electric mixer or whisk, beat the softened cream cheese with powdered sugar, egg, and vanilla extract until creamy and lump-free.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese swirl on top. Repeat layering if desired.
  7. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect without overmixing.
  8. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs and the tops are lightly golden.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Do not overmix the batter to avoid dense muffins. Use room temperature eggs and cream cheese for smooth mixing. If the cream cheese swirl is too thick, microwave briefly to loosen. Tent muffins with foil if browning too fast. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute vegan cream cheese and coconut oil.

Nutrition

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

Find it online: https://zorbmeal.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe/