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Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

Moist and spiced pumpkin muffins with a luscious cream cheese swirl baked inside. A perfect fall treat combining cozy flavors with creamy richness.
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Préparation 15 minutes
Cuisson 20 minutes
Temps total 35 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Préparation Notes

Ingrédients
  

Pumpkin Batter
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
Cream Cheese Filling
  • 1/2 cup cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Équipement

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Toothpick or knife (for swirling)

Préparation
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
  3. In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Combine dry and wet mixtures, stirring until just combined. Do not overmix.
  5. In a small bowl, mix cream cheese, 1/4 cup sugar, and vanilla until smooth.
  6. Fill muffin cups halfway with batter. Add spoonful of cream cheese filling, then top with more batter.
  7. Use a toothpick or knife to gently swirl the cream cheese into the batter.
  8. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.

Notes et conservation

For extra indulgence, add chocolate chips or chopped pecans to the batter. Store at room temperature up to 3 days or refrigerate for up to 1 week. Freeze up to 3 months.