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Fluffy Pumpkin Cream Cheese Swirl Muffins: Easy Fall Recipe

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These fluffy pumpkin cream cheese swirl muffins are the perfect fall breakfast treat, combining tender pumpkin cake with a tangy cream cheese swirl. Quick and easy to make, they’re a crowd-pleaser that will fill your kitchen with the warm, spicy aroma of autumn.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon (8g) all-purpose flour (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon (15ml) milk (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with 2 tablespoons of sugar, 1 tablespoon of flour, ½ teaspoon of vanilla, and 1 tablespoon of milk until smooth. Set aside at room temperature.
  3. Whisk the dry ingredients: In a large bowl, combine 1 ¾ cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of cinnamon. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup of pumpkin puree, ⅓ cup of vegetable oil, ½ cup of granulated sugar, ½ cup of packed brown sugar, 2 room-temperature eggs, ¼ cup of buttermilk, and 1 teaspoon of vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are fine—do not overmix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the cream cheese swirl: Drop a heaping teaspoon of the cream cheese filling onto the center of each muffin. Use a toothpick or small skewer to gently swirl it into the batter with a few figure-eight motions.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin (avoiding the cream cheese) comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: While still slightly warm, sprinkle with a mixture of 1 tablespoon sugar and ½ teaspoon cinnamon.

Notes

For the fluffiest muffins, use fresh baking soda and baking powder. If your pumpkin puree looks watery, pat it dry with a paper towel. Use full-fat cream cheese for the swirl. Do not overmix the batter. Let ingredients come to room temperature for best results. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, fluffy muffins, pumpkin cream cheese muffins

Find it online: https://vexifood.com/fluffy-pumpkin-cream-cheese-swirl-muffins-easy-fall-recipe/