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Cozy Pumpkin Cream Cheese Swirl Muffins

pumpkin cream cheese swirl muffins - featured image
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Velvety swirls of cream cheese ribbon through moist pumpkin batter, creating a tender, pillowy crumb perfect for cozy fall mornings or afternoon tea.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80ml) milk (whole or 2%)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Turbinado sugar or coarse sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil or melted butter, eggs, vanilla extract, and milk until smooth.
  4. Gently fold the pumpkin mixture into the dry ingredients with a rubber spatula until just combined; do not overmix.
  5. In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract with a mixer until smooth and lump-free.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup, then add about 1 tablespoon of cream cheese mixture on top. Repeat layering, finishing with batter on top.
  7. Use a toothpick or skewer to gently swirl the cream cheese mixture into the pumpkin batter in a figure-eight or circular motion a few times to create a marbled effect.
  8. Optionally, sprinkle turbinado sugar on top of each muffin for a subtle crunch.
  9. Bake for 20–25 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  10. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Keep cream cheese at room temperature for smooth swirling. Do not overmix batter to avoid tough muffins. Start checking bake time at 20 minutes to prevent drying out. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut cream cheese and plant-based milk.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, pumpkin dessert, autumn baking

Find it online: https://blixfood.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-homemade-fall-recipe/