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