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Perfect Pumpkin Cream Cheese Swirl Muffins: Easy Fall Recipe

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These tender, spiced pumpkin muffins feature a luscious cream cheese swirl that stays perfectly ribboned in every bite. Quick and easy to make, they’re the ultimate fall treat for any gathering.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (240g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth and fluffy (about 2 minutes). Add egg yolk and ½ teaspoon vanilla; beat until just combined. Set aside.
  3. In a large bowl, whisk together flour, ½ cup granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate medium bowl, whisk together pumpkin puree, eggs, oil, and 1 teaspoon vanilla until smooth.
  5. Pour wet ingredients into dry ingredients; fold with a rubber spatula until just combined (do not overmix).
  6. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Drop a generous dollop (about 1 to 1½ teaspoons) of cream cheese mixture onto the center of each muffin’s batter.
  8. Using a toothpick or skewer, gently drag through the cream cheese dollop in a figure-eight or zig-zag pattern to create swirls (3-4 swirls per muffin).
  9. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter. The cream cheese swirl stays on top thanks to the egg yolk. Let muffins cool in the pan for 5 minutes before transferring.

Nutrition

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

Find it online: https://sofiaspice.com/perfect-pumpkin-cream-cheese-swirl-muffins-easy-fall-recipe/