Picture biting into a warm, fragrant Pumpkin Cream Cheese Swirl Muffin, with its golden-brown top and a delightful swirl of creamy filling.
There’s something irresistibly cozy about these muffins, and they’re surprisingly easy to make.
As the pumpkin and spice blend with the silky cream cheese, a magical transformation occurs in the oven.
Let’s bring this comforting treat to life and enjoy the indulgence!
Kitchen Tools Required
- 1 Muffin tin
- 12 Muffin liners
- 1 Mixing bowl
- 1 Whisk
- 1 Spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin pie spice
- 3/4 cup Pumpkin puree
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese, softened
- 1/4 cup Granulated sugar
- 1 Large egg yolk
- 1/2 teaspoon Vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cream Cheese Swirl Muffins, follow this timeline:
- Reading and Preparation (5 minutes)
- Spend the first 5 minutes reading through the entire recipe, gathering all the necessary ingredients and equipment, and setting them out on your workspace for easy access.
- Preheat the Oven (5 minutes)
- Preheat your oven to 350°F (175°C). While the oven is preheating, proceed with the next steps.
- Prepare Muffin Tin (2 minutes)
- Line the muffin tin with 12 muffin liners.
- Mix Dry Ingredients (3 minutes)
- In a mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- Mix Wet Ingredients (3 minutes)
- In a separate bowl, combine the wet ingredients: pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Combine Wet and Dry Ingredients (2 minutes)
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Prepare Cream Cheese Mixture (5 minutes)
- In another bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Assemble Muffins (5 minutes)
- Fill each muffin liner halfway with pumpkin batter. Spoon a small dollop of cream cheese mixture on top of the batter in each muffin liner. Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
- Bake Muffins (25 minutes)
- Place the muffin tin in the preheated oven and bake for 25 minutes. Use this time to clean up your workspace and prepare a wire rack for cooling.
- Cool Muffins (5 minutes)
- Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Line a muffin tin with 12 muffin liners.
In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until just combined.
In another bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
Fill each muffin liner halfway with pumpkin batter.
Spoon a small dollop of cream cheese mixture on top of the batter in each muffin liner.
Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips
- Serve Warm with Coffee: Enjoy these muffins fresh out of the oven with a hot cup of coffee for a cozy breakfast treat.
- Pair with Vanilla Ice Cream: Add a scoop of vanilla ice cream for a delightful dessert experience.
- Drizzle with Caramel Sauce: Enhance the flavors with a light drizzle of caramel sauce on top for added sweetness.
- Serve with Fresh Fruit: Accompany the muffins with fresh berries or sliced apples for a balanced snack.
- Accompany with Spiced Tea: Pair with a cup of spiced chai tea to complement the pumpkin and spice flavors in the muffins.
Storage
To store Pumpkin Cream Cheese Swirl Muffins, place them in an airtight container and refrigerate for up to five days.
For longer shelf life, freeze them.
Reheat before serving.
Freezing
To freeze Pumpkin Cream Cheese Swirl Muffins, wrap individually in plastic wrap.
Place in an airtight container, and freeze for up to 3 months.
Thaw at room temperature before serving.
Reheating
To reheat Pumpkin Cream Cheese Swirl Muffins, warm them in a preheated oven at 300°F for 5-10 minutes.
Alternatively, microwave for 20-30 seconds.
Make certain they remain moist and flavorful.
Final Thoughts
Pumpkin Cream Cheese Swirl Muffins are a delightful treat that combines the flavors of fall with creamy indulgence.
The combination of pumpkin and cream cheese creates a moist and flavorful muffin perfect for any occasion.
These muffins are easy to make and require only a few simple ingredients.
The key to achieving the perfect swirl is to gently mix the cream cheese into the pumpkin batter without overdoing it.
With a prep time of 20 minutes and a cook time of 25 minutes, you’ll have delicious muffins ready in no time.
Enjoy these muffins warm or at room temperature for the best experience.
Frequently Asked Questions
Can I Use a Gluten-Free Flour Substitute?
Yes, you can use a gluten-free flour substitute. Opt for a 1:1 gluten-free baking flour. Make sure it’s a blend containing xanthan gum for structure. Mix gently to avoid overworking the batter, maintaining a tender muffin texture.
What Variations Can I Try for Different Flavors?
To explore different flavors, substitute pumpkin puree with mashed banana or applesauce. Add 1/2 teaspoon cinnamon or nutmeg for warmth. Incorporate 1/2 cup chocolate chips or chopped nuts into the batter for texture and richness.
How Can I Make These Muffins Vegan?
Substitute eggs with 1/4 cup applesauce per egg. Use vegan cream cheese and replace dairy ingredients with plant-based alternatives. Opt for coconut oil instead of vegetable oil. Verify all ingredients are labeled vegan-certified for consistency.
Are There Any Suggested Toppings for These Muffins?
You can top your muffins with a 1/4 cup of toasted pecans for crunch or a 1/2 teaspoon of cinnamon sugar for extra sweetness. Use a piping bag to add a swirl of whipped cream for elegance.
Can I Use Homemade Pumpkin Puree Instead of Canned?
You can use homemade pumpkin puree instead of canned. Make sure it’s well-drained to maintain proper batter consistency. Measure 3/4 cup precisely. Adjust moisture by slightly increasing flour if needed, guaranteeing a balanced muffin texture.
Pumpkin Cream Cheese Swirl Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 Mixing bowl
- 1 Whisk
- 1 Spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Oven
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Pumpkin pie spice
- 3/4 cup Pumpkin puree
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 4 ounces Cream cheese softened
- 1/4 cup Granulated sugar
- 1 Large egg yolk
- 1/2 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with 12 muffin liners.
- In a mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate bowl, combine pumpkin puree, vegetable oil, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- In another bowl, beat the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Fill each muffin liner halfway with pumpkin batter.
- Spoon a small dollop of cream cheese mixture on top of the batter in each muffin liner.
- Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
