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Pumpkin Cream Cheese Swirl Muffins

These pumpkin cream cheese swirl muffins are a delightful fall treat combining spiced pumpkin and rich cream cheese for an unforgettable flavor experience.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour For structure; ensure it's fresh for the best rise.
  • 1 teaspoon Baking Soda Reacts with the acids from the pumpkin and cream cheese to create lift.
  • 1 teaspoon Pumpkin Spice A mix of cinnamon, nutmeg, and ginger brings that pumpkin warmth.
  • ½ teaspoon Salt Balances the sweetness and enhances the flavors.
Wet Ingredients
  • 1 cup Pumpkin Puree Use 100% pure pumpkin puree (not pumpkin pie filling) for rich flavor.
  • ½ cup Granulated Sugar Sweetens the muffins without overpowering the flavors.
  • ½ cup Brown Sugar Adds moisture and a deeper caramel flavor.
  • 2 large Eggs Room temperature eggs help the muffins rise beautifully.
  • ½ cup Vegetable Oil Keeps the muffins moist and tender.
  • 1 teaspoon Vanilla Extract A splash of good-quality vanilla elevates every bite.
Cream Cheese Filling
  • 8 ounces Full-Fat Cream Cheese Fresh cream cheese creates the dreamy swirl.
  • ¼ cup Granulated Sugar Sweetens the cream cheese filling.
  • 1 large Egg Yolk Adds richness to the filling.
  • 1 teaspoon Vanilla Extract Enhances the flavor of the filling.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
  3. In another large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients into the wet until just combined, being careful not to overmix.
Cream Cheese Filling
  1. In a separate bowl, beat together the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
Fill Muffin Tins
  1. Spoon the pumpkin batter into the lined muffin cups, filling them about ¾ full.
  2. Add a tablespoon of the cream cheese mixture into the center of each muffin, and use a toothpick to swirl it gently into the batter.
Bake
  1. Bake in your preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Storage
  1. Allow muffins to cool completely on a wire rack, then keep them refrigerated in an airtight container for up to 5 days.

Notes

These muffins can also be frozen for up to 3 months. Quality ingredients matter, and ensure all wet ingredients are at room temperature for a better texture.