Best Swirled Pumpkin Cream Cheese (Print)
Moist pumpkin muffins with a sweet, luscious cream cheese swirl, baked fresh for a comforting seasonal treat.
# What You'll Need:
→ Muffin
01 -
1 ¾ cups all-purpose flour
02 -
1 tablespoon pumpkin spice
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 (15 oz) can pumpkin puree
06 -
1 cup granulated sugar
07 -
½ cup packed brown sugar
08 -
2 large eggs
09 -
½ cup vegetable oil, or melted and cooled butter
10 -
1 tablespoon vanilla extract
→ Cream Cheese Swirl
11 -
8 oz cream cheese, room temperature
12 -
¼ cup granulated sugar
13 -
1 large egg yolk, room temperature
14 -
2 teaspoons vanilla extract
# How to Make It:
01 -
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
02 -
In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
03 -
In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla extract.
04 -
Slowly whisk the flour mixture into the wet mixture, ensuring there are no lumps. Fill muffin tins 3/4 full.
05 -
In a medium bowl, beat cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract. Mix until well combined.
06 -
Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick to swirl it into the batter if desired, or simply drop by rounded spoonfuls.
07 -
Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with a few moist crumbs stuck to it. Let cool for 10 minutes before serving warm, or cool completely to store.
# Additional Notes:
01 -
Store pumpkin cream cheese swirl muffins in the refrigerator in an airtight container for up to 5 days.
02 -
For better taste, allow muffins to warm to room temperature or lightly chill before serving.
03 -
Avoid over-mixing the batter when combining wet and dry ingredients to prevent dry muffins.
04 -
If pumpkin spice is unavailable, make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice.