Pumpkin Cream Cheese Swirl Muffins
Moist pumpkin muffins swirled with a creamy cream cheese filling, perfect for breakfast or a delightful snack. Easy to make and always a crowd-pleaser!
Equipment
- Mixing Bowls (2)
- Muffin Tin
- Whisk
- Rubber spatula
- Wooden Skewer
Ingredients
Pumpkin Muffin Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened (1 stick)
- 0.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
Cream Cheese Swirl Ingredients
- 4 ounces Cream cheese, softened
- 0.25 cups Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add pumpkin puree to the wet ingredients, mixing until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill each muffin cup about 2/3 full with pumpkin batter. Dollop a spoonful of cream cheese mixture on top. Swirl gently with a knife or toothpick.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use brown sugar instead of granulated sugar. You can also add chocolate chips, pecans, or walnuts to the batter for added texture and flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.