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Perfect Pumpkin Cream Cheese Swirl Muffins (Easy Fall Recipe)

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These Perfect Pumpkin Cream Cheese Swirl Muffins are tender, spiced pumpkin cake with a tangy cream cheese swirl that stays beautifully on top. Quick and easy to make, they’re perfect for fall gatherings and cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (dairy or oat milk)
  • 4 oz (113g) block cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon cornstarch
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon (15ml) milk (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 small bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add 2 tablespoons sugar, cornstarch, ½ teaspoon vanilla, and 1 tablespoon milk. Beat until completely smooth. Set aside.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, ¾ cup granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Combine wet ingredients: In a separate larger bowl, whisk together pumpkin puree, vegetable oil, eggs, 1 teaspoon vanilla, and ¼ cup milk until smooth.
  5. Fold batter: Pour dry ingredients into wet ingredients. Use a rubber spatula to fold gently until just combined (do not overmix; a few lumps are fine).
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about ¾ full.
  7. Add cream cheese swirl: Transfer cream cheese mixture to a piping bag or zip-top bag with corner snipped. Pipe a generous swirl on top of each muffin. Optionally, use a toothpick to gently swirl into batter.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin (avoid cream cheese) comes out clean. Edges should be golden and tops spring back when touched.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use block cream cheese, not spreadable. Cornstarch stabilizes the swirl. Do not overmix batter. For best results, let ingredients come to room temperature. Muffins can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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