Irresistible Pumpkin Cream Cheese Swirl Muffins: A Fall Delight!
Indulge in the cozy flavors of autumn with our Pumpkin Cream Cheese Swirl Muffins! These delightful treats perfectly capture the essence of the season, combining moist pumpkin muffins with a luscious cream cheese swirl. Each bite is a harmonious blend of warm spices and creamy sweetness, making them an irresistible addition to your fall baking repertoire. Whether you’re craving a comforting breakfast or a festive dessert, these muffins are sure to delight your taste buds and evoke the spirit of fall.
In our household, the arrival of fall brings about a flurry of baking activity, and these Pumpkin Cream Cheese Swirl Muffins have quickly become a beloved favorite. I still remember the first time I made them for my family—my husband’s eyes lit up with delight as he took the first bite, and my little ones eagerly clamored for seconds. Since then, these muffins have been a staple on our weekend brunch table and a must-have for any autumn gathering. There’s something magical about the way the aroma of pumpkin spice fills the kitchen as they bake, creating an atmosphere of warmth and togetherness. Whether we’re enjoying them on a crisp morning or as a sweet treat after dinner, these muffins never fail to bring smiles to our faces and joy to our hearts.
Why This Recipe Will Make You Swoon:
- Perfect balance of pumpkin spice and creamy sweetness
- Moist and tender texture, thanks to the pumpkin puree
- Easy to make and perfect for sharing with loved ones
- Versatile: ideal for breakfast, brunch, or dessert
Ingredients:
Muffin:
- 250g (approximately 2 cups) all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 200g (1 cup) granulated sugar
- 100g (½ cup) packed brown sugar
- 2 large eggs
- 120ml (½ cup) vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 225g cream cheese
- 50g (¼ cup) granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar.
- Beat in eggs, vegetable oil, and vanilla extract until smooth. Gradually whisk in the flour mixture until no lumps remain.
- Fill each muffin cup about ¾ full with the batter.
- In a separate medium bowl, beat cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, and beat until well combined.
- Top each muffin with approximately 1 tablespoon of the cream cheese mixture. Use a toothpick to swirl the cream cheese into the batter.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or store in an airtight container.
Notes:
- For a festive touch, sprinkle chopped nuts or a dash of cinnamon on top of the cream cheese swirl before baking.
- These muffins can be stored in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat in the microwave or oven before serving.
- Feel free to customize the spices to your preference by adjusting the amount of pumpkin spice or adding additional spices like cinnamon, nutmeg, or cloves.
- You can also make mini muffins using a mini muffin pan; adjust the baking time accordingly.
