Description
Delight in these Fluffy Pumpkin Cream Cheese Swirl Muffins, featuring a moist pumpkin batter and a luscious cream cheese swirl. Perfectly spiced with cinnamon and nutmeg, these muffins are a comforting treat for fall or anytime you crave a sweet, tender baked good.
Ingredients
Scale
Cream Cheese Mixture
- 6 oz cream cheese
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Pumpkin Muffin Batter
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Nonstick spray, for lining the muffin tin
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Lightly spray the liners with nonstick spray to ensure easy removal of the muffins after baking.
- Make Cream Cheese Mixture: In a small bowl, beat together 6 oz cream cheese, 2 tablespoons granulated sugar, and 1/4 teaspoon vanilla extract until the mixture becomes smooth and creamy. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 3/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until thoroughly combined.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt to evenly distribute the leavening and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the muffins light and fluffy.
- Assemble Muffins: Spoon about 2 tablespoons of the pumpkin batter into each muffin liner. Add about 1 teaspoon of the cream cheese mixture on top, then add another spoonful of pumpkin batter to cover. Use a toothpick to gently swirl the cream cheese into the pumpkin batter for a marbled effect.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy and helps them set perfectly.
Notes
- Ensure cream cheese is softened before mixing for a smooth swirl.
- Do not overmix the batter to maintain muffin fluffiness.
- Swirling the cream cheese mixture enhances both flavor and visual appeal.
- Store baked muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Reheat muffins gently in the microwave to restore softness.
