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Fluffy Cream Cheese Swirl Pumpkin Muffins

cream cheese swirl pumpkin muffins - featured image
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These incredibly fluffy and moist pumpkin muffins feature a tangy cream cheese swirl. An easy, quick recipe that’s perfect for fall gatherings and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, spooned and leveled
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth and creamy. Set aside.
  3. In a large bowl, whisk together flour, both sugars, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, and 1 teaspoon vanilla until fully combined.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine; do not overmix).
  6. Fill each muffin cup about ¾ full with batter.
  7. Drop about 1 tablespoon of cream cheese mixture onto the center of each muffin. Use a toothpick or skewer to gently swirl it through the batter (figure-eight motion, do not over-swirl).
  8. Bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure cream cheese is truly softened to room temperature to avoid lumps. Do not overmix the batter. Use a good quality pumpkin pie spice blend. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, easy muffin recipe, pumpkin spice

Find it online: https://cookluma.com/fluffy-cream-cheese-swirl-pumpkin-muffins-easy-recipe/