Print

Cozy Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Crumble Recipe

pumpkin cream cheese swirl muffins - featured image
Print Recipe

These cozy pumpkin cream cheese swirl muffins with cinnamon crumble combine a moist pumpkin base, a creamy tangy cream cheese filling, and a crunchy cinnamon crumble topping for a comforting treat perfect any time of year.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil (light olive oil or avocado oil preferred)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour (for crumble topping)
  • ⅓ cup (70g) brown sugar, packed (for crumble topping)
  • 1 teaspoon ground cinnamon (for crumble topping)
  • ¼ cup (56g) unsalted butter, cold and cubed (for crumble topping)
  • A pinch of salt (for crumble topping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until just blended. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet ingredients, folding gently with a spatula. Stop as soon as the flour disappears to avoid overmixing.
  5. In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together using an electric mixer until smooth and creamy.
  6. For the crumble topping, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese filling on top of the batter. Repeat with another 2 tablespoons of pumpkin batter to cover the cream cheese. Use a butter knife or skewer to gently swirl the cream cheese through the batter.
  8. Sprinkle the cinnamon crumble generously over each muffin.
  9. Bake for 20–25 minutes until a toothpick inserted into the pumpkin batter (not the cream cheese) comes out clean and the crumble topping is golden and crisp.
  10. Cool muffins in the tin for 10 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

Use softened cream cheese to avoid lumps in the filling. Do not overmix the batter to keep muffins tender. Keep butter cold for the crumble topping and chill if kitchen is warm. Tent muffins with foil if crumble browns too quickly. Muffins can be stored refrigerated up to 4 days or frozen up to 3 months. Reheat before serving. For dairy-free, use vegan cream cheese and coconut oil. For gluten-free, substitute all-purpose flour with gluten-free baking flour blend.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon crumble, fall baking, easy muffins, gluten-free option, vegan adaptation, cozy recipe

Find it online: https://sofiaspice.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-crumble-recipe/