Pumpkin Cream Cheese Swirl Muffins
Deliciously moist muffins featuring a warm blend of pumpkin, cinnamon, and a creamy layer of cream cheese, perfect for fall.
Ingredients
For the pumpkin batter
- 1 cup pumpkin puree
- 1/2 cup cream cheese use room temperature for easier mixing
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 pieces eggs use room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well-combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and stir until just combined. Be careful not to over-mix.
- In a small bowl, beat the cream cheese until smooth.
- Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of cream cheese on top, then finish filling with more pumpkin batter.
- Use a knife to gently swirl the cream cheese into the batter.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Use room temperature ingredients for easy mixing. Don't overmix to avoid tough muffins. Consider adding nuts or chocolate chips for extra flavor.