Description
Delight in these moist and flavorful Pumpkin Cream Cheese Swirl Muffins, featuring a perfectly spiced pumpkin batter swirled with a rich and creamy vanilla-infused cream cheese filling. Ideal for autumn mornings or festive gatherings, these muffins combine the warm taste of pumpkin spice with a luscious cream cheese center for an irresistible treat.
Ingredients
Scale
Muffin Batter
- 1 3/4 cup all purpose flour
- 2 tablespoons pumpkin spice
- 1/8 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (15oz) can plain pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Heat your oven to 375°F to ensure it reaches the right temperature for baking the muffins evenly.
- Prepare Muffin Pan: Line a muffin pan with paper baking cups to prevent sticking and set it aside for filling later.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin spice, nutmeg, baking soda, and salt until thoroughly combined. Set this mixture aside.
- Combine Wet Ingredients: In another large bowl, whisk together the pumpkin puree, granulated sugar, and dark brown sugar until smooth.
- Add Eggs and Oil: Beat the eggs, vegetable oil, and vanilla extract into the pumpkin mixture thoroughly.
- Incorporate Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring until no lumps remain, but be careful not to overmix to keep the muffins tender.
- Fill Muffin Cups: Using a cookie scoop or spoon, fill each muffin cup about 3/4 full to leave space for rising during baking.
- Prepare Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and well combined.
- Add Cream Cheese to Muffins: Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin batter-filled cup, creating a swirl effect.
- Bake Muffins: Bake for 20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan briefly before transferring to a wire rack.
- Storage: Once cooled, store muffins in an airtight container in the refrigerator to maintain freshness.
Notes
- Use paper baking cups for easy removal and less cleanup.
- To prevent overmixing, stop stirring once the batter is smooth and free of lumps.
- For a more pronounced cream cheese swirl, gently swirl the cream cheese mixture into the muffin batter with a toothpick before baking.
- Muffins can be served warm or at room temperature; reheat briefly if desired.
- These muffins keep well refrigerated for up to 3 days; warm before serving for best flavor.
- You can substitute pumpkin spice with homemade mix of cinnamon, ginger, cloves, and allspice if preferred.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
