These Swirled Pumpkin Cream Cheese Muffins are the ultimate autumn treat, combining the warm flavors of pumpkin spice with a rich, creamy swirl of sweetened cream cheese. Perfect for breakfast, a snack, or dessert, these muffins are sure to become a seasonal favorite in your household.
One crisp autumn morning, as the leaves were turning gold and the air carried the scent of wood smoke, I decided to bake something that captured the essence of fall. That’s when these Swirled Pumpkin Cream Cheese Muffins were born. The moment I pulled them out of the oven, the house filled with the comforting aroma of pumpkin spice. My family gathered around, eager to taste these warm, swirled delights. Now, it’s a tradition to bake these muffins every fall, and they never fail to bring smiles all around!
Why These Swirled Pumpkin Cream Cheese Muffins Will Make Your Autumn Perfect
- Perfectly Balanced Flavors: The warm spices in the pumpkin muffin perfectly complement the creamy, tangy cream cheese swirl.
- Moist and Tender Texture: The combination of pumpkin puree and vegetable oil (or butter) ensures these muffins stay moist and tender.
- Visually Stunning: The swirled cream cheese on top of the muffins makes them as beautiful as they are delicious, perfect for sharing or gifting.
- Simple and Quick: With easy-to-find ingredients and straightforward instructions, these muffins are quick to prepare and bake, making them an ideal autumn treat.
Ingredients:
Muffin:
- 1¾ cups (220g) all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz / 425g) can pumpkin puree
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz (225g) cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Directions:
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set it aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. Set the bowl aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until fully combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until no lumps remain. Be careful not to overmix. Fill the muffin cups about ¾ full with the batter.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, and continue beating until the mixture is well combined and smooth.
- Swirl the Cream Cheese: Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick or a knife to gently swirl the cream cheese into the pumpkin batter. Don’t worry if it looks a bit messy; it will bake beautifully.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean, with just a few moist crumbs attached.
- Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm, or let them cool completely before storing.
Notes:
- Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: If you’d like to freeze them, wrap the cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw at room temperature or warm them up in the microwave before serving.
- Spice Level: Feel free to adjust the amount of pumpkin spice according to your taste preference. You can also add a pinch of nutmeg or cloves for an extra warm spice kick.
