Description
Delight in these moist and flavorful Pumpkin Cream Cheese Swirl Muffins, perfectly spiced and topped with a luscious cream cheese swirl. These muffins combine the warmth of pumpkin spice with a creamy, sweet filling making them an ideal treat for breakfast or a snack during the fall season.
Ingredients
Scale
Muffin Batter
- 1 3/4 cup all purpose flour
- 2 tablespoons pumpkin spice
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (15oz) can of plain pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Heat the oven to 375°F and line a muffin pan with paper baking cups. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, pumpkin spice, nutmeg, baking soda, and salt until fully combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin puree, granulated sugar, and dark brown sugar until smooth. Beat in eggs, vegetable oil, and vanilla extract until well mixed.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture into the wet mixture. Stir gently until no lumps remain, being careful not to overmix to keep muffins tender.
- Fill Muffin Cups: Using a cookie scoop or spoon, fill each muffin liner about 3/4 full to allow for rising during baking.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
- Add Swirl Topping: Spoon approximately 1 tablespoon of the cream cheese mixture on top of each muffin batter portion in the cups, slightly swirling it into the batter if desired.
- Bake Muffins: Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Store: Remove muffins from the oven and allow them to cool. Store in an airtight container in the refrigerator to maintain freshness.
Notes
- Ensure cream cheese is softened to room temperature to achieve a smooth swirl mixture.
- Do not overmix the batter to keep muffins light and fluffy.
- Use a cookie scoop for even muffin sizes and consistent baking.
- Muffins can be served warm or chilled; warming slightly before serving enhances flavor.
- Store leftover muffins in an airtight container refrigerated for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
