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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.2 from 6 reviews

These Pumpkin Cream Cheese Muffins are a delightful autumn treat, combining the rich flavors of spiced pumpkin with a creamy, tangy cream cheese swirl. Moist and tender, these muffins make a perfect breakfast or dessert option, and the swirl adds a beautiful marbled effect for an impressive presentation.

Ingredients

Scale

Muffin Batter

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil (or melted and cooled butter)
  • 1 tablespoon vanilla extract

Cream Cheese Swirl

  • 8 oz cream cheese (room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups, or grease if preferred, then set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin spice, baking soda, and salt until these ingredients are well combined and uniform in texture.
  3. Combine Wet Ingredients and Batter: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract. Gradually add the dry flour mixture, whisking slowly until just combined and no lumps remain. Be careful not to overmix to keep muffins tender. Spoon the batter into the muffin cups, filling each about three-quarters full.
  4. Prepare Cream Cheese Swirl: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, then beat again until the mixture is well combined and creamy.
  5. Add Cream Cheese to Muffins: Drop about 1 tablespoon of the cream cheese mixture on top of each muffin batter portion. Using a toothpick, gently swirl the cream cheese into the pumpkin batter to create a marbled effect. Swirling is optional, but it results in a prettier baked muffin.
  6. Bake: Place the muffin pan in the oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the pumpkin part of the muffin — it should come out clean or with just a few moist crumbs attached. Avoid overbaking.
  7. Cool and Serve: Let the muffins cool in the pan for 10 minutes before removing them to a wire rack. Serve warm or allow to cool completely before storing.

Notes

  • You can substitute melted and cooled butter for the vegetable oil to add a richer flavor.
  • Ensure cream cheese and egg yolk are at room temperature for a smooth, even swirl.
  • Swirling the cream cheese is optional but makes a visually appealing marble effect.
  • Muffins store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Reheat muffins briefly in the microwave for a warm, fresh-baked experience.
  • For an extra festive touch, sprinkle chopped nuts or cinnamon sugar on the cream cheese swirl before baking.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, autumn recipes, fall baking, spiced pumpkin, breakfast muffins

Find it online: https://leofoster.com/pumpkin-cream-cheese-muffins-recipe/