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Tender Pumpkin Cream Cheese Swirl Muffins

pumpkin cream cheese swirl muffins - featured image
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These tender pumpkin cream cheese swirl muffins feature a soft, bakery-style texture with warm spices and a luscious cream cheese swirl, perfect for a cozy breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 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% or dairy-free like oat or almond milk)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate bowl, beat softened cream cheese with sugar, vanilla, and egg yolk (if using) until smooth and creamy. Set aside.
  4. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil or melted butter, eggs, vanilla, and milk until fully combined.
  5. Gently fold the dry ingredients into the wet pumpkin mixture using a rubber spatula until no flour streaks remain. Do not overmix.
  6. Spoon about 2 tablespoons of batter into each muffin cup. Add about a teaspoon of the cream cheese mixture on top of the batter in each cup.
  7. Using a toothpick or knife tip, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  8. Bake for 18–22 minutes, checking at 18 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure cream cheese is softened but not melting for best swirl texture. Gently fold dry ingredients into wet to keep batter light and airy. Oven temperature may be adjusted to 325°F if it runs hot, increasing bake time slightly. Muffins continue cooking as they cool; wait before eating for best texture.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, bakery style muffins, fall recipes, easy pumpkin recipe, tender muffins, homemade muffins

Find it online: https://leilameals.com/tender-pumpkin-cream-cheese-swirl-muffins-easy-homemade-bakery-style-recipe/