Print

Pumpkin Swirl Muffins Recipe

Pumpkin Swirl Muffins Recipe
Print Recipe

★★★★★

4.7 from 18 reviews

Delicious Pumpkin Swirl Muffins featuring a moist pumpkin base infused with classic warm spices and a creamy, sweetened cream cheese swirl. Perfect for autumn breakfasts or as a delightful snack, these muffins combine the rich flavors of pumpkin puree and aromatic spices with a luscious cream cheese marbled topping.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Swirl:

  • 6 oz (170 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt. Set this mixture aside for later use.
  3. Combine the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully incorporated. Add the pumpkin puree, eggs, and vanilla extract, mixing thoroughly until smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredient bowl. Stir carefully just until combined to avoid overmixing, which can make the muffins dense.
  5. Prepare the Cream Cheese Swirl: In a separate small bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  6. Assemble the Muffins: Spoon the pumpkin batter evenly into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the batter to ensure the muffins stay light and fluffy.
  • Use canned pumpkin puree for the best texture and flavor; avoid pumpkin pie filling as it contains added spices and sugars.
  • Swirling the cream cheese mixture while the batter is still wet creates an attractive marbled effect and adds a creamy contrast to the spice-flavored muffin.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider mixing in chopped nuts or chocolate chips into the pumpkin batter before baking.

Nutrition

Keywords: Pumpkin muffins, cream cheese swirl, pumpkin recipes, fall baking, cinnamon muffin, cream cheese muffins, autumn breakfast

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