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A close-up shows golden brown Pumpkin Cream Cheese Swirl Muffins, highlighting the creamy swirl and pumpkin spice details.

Perfect Pumpkin Cream Cheese Swirl Muffins

These pumpkin cream cheese swirl muffins are the perfect fall treat, offering a moist and spiced pumpkin base with a tangy and sweet cream cheese swirl. Easy to make, they're sure to become your new go-to recipe for autumn baking.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar for swirl
  • 1 large egg yolk for swirl
  • 1/2 teaspoon vanilla extract for swirl

Equipment

  • Muffin tin (12-cup)
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Toothpick or thin knife
  • Electric mixer or hand mixer
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  4. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  7. Beat in the egg yolk and vanilla extract until well combined.
  8. Fill each muffin cup about 2/3 full with the pumpkin muffin batter.
  9. Drop a spoonful of the cream cheese mixture on top of each muffin.
  10. Use a toothpick or a thin knife to gently swirl the cream cheese into the pumpkin batter.
  11. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Wrap individually in plastic wrap and place in a freezer bag. Variations: Add chocolate chips, nuts, a pinch of cayenne pepper, streusel topping, or espresso powder. Make sure your cream cheese is very soft before mixing the swirl.