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Moist Pumpkin Cream Cheese Swirl Muffins

moist pumpkin cream cheese swirl muffins - featured image
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These moist pumpkin cream cheese swirl muffins are a cozy fall treat featuring a tender pumpkin base with a luscious cream cheese swirl, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or regular milk plus 1 teaspoon lemon juice)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  4. In the bowl with dry ingredients, add the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and buttermilk. Mix gently with a spatula or wooden spoon until just combined.
  5. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Then, add about 1 tablespoon of the cream cheese mixture on top of the batter. Follow with another 2 tablespoons of pumpkin batter over the cream cheese.
  6. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter in each muffin cup to create a marbled pattern.
  7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the pumpkin batter (not the cream cheese area) comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender and moist. Use canned pumpkin puree, not pumpkin pie filling, for best flavor. If cream cheese mixture bubbles out or muffins brown too quickly, tent with foil after 15 minutes. Prepare cream cheese swirl while oven preheats to save time.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipes, moist muffins, easy pumpkin recipe, autumn baking

Find it online: https://rowanrecipes.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-easy-homemade-fall-treats/