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Pumpkin Swirl Muffins Recipe

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★★★★★

4.6 from 81 reviews

Delicious Pumpkin Swirl Muffins featuring a moist pumpkin base infused with warm spices and a creamy, sweet cream cheese swirl, perfect for fall breakfasts or snacks.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Swirl:

  • 6 oz (170 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside to combine evenly.
  3. Combine the Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Then add pumpkin puree, eggs, and vanilla extract, mixing until the mixture is smooth.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep muffins light and tender.
  5. Prepare the Cream Cheese Swirl: In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Assemble the Muffins: Spoon pumpkin batter into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
  7. Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overmix the batter to avoid dense muffins.
  • Ensure the cream cheese is softened for easy mixing and smooth swirls.
  • Use fresh spices for the best flavor or adjust them to taste.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 3 months; thaw before serving.

Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice, breakfast muffins, seasonal recipe

Find it online: https://www.cheftara.com/pumpkin-swirl-muffins-recipe/