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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

4.8 from 11 reviews

These Pumpkin Cream Cheese Muffins are moist, tender, and bursting with warm pumpkin spice flavors. The creamy, sweet cream cheese swirl adds a delightful contrast, making each bite rich and indulgent. Perfect for fall mornings or a cozy snack.

Ingredients

Scale

Muffin:

  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil, or melted and cooled butter
  • 1 tablespoon vanilla extract

Cream Cheese Swirl:

  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until evenly combined. This ensures even distribution of leavening and spices throughout the batter.
  3. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until thoroughly incorporated.
  4. Add Dry to Wet: Gradually whisk the dry ingredients into the wet mixture, stirring gently until the batter is lump-free but not overmixed, to keep the muffins tender. Fill each muffin cup about ¾ full with the batter.
  5. Prepare Cream Cheese Swirl: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, beating until fully combined and silky.
  6. Swirl Cream Cheese: Spoon about 1 tablespoon of the cream cheese mixture onto the top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
  7. Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the pumpkin part of a muffin; it should come out clean or with a few moist crumbs.
  8. Cool and Serve: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or store for later enjoyment.

Notes

  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
  • Using melted butter instead of vegetable oil will add a richer flavor.
  • To ensure a smooth cream cheese swirl, make sure the cream cheese and egg yolk are at room temperature before mixing.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins also freeze well; thaw overnight in the refrigerator before serving.

Nutrition

Keywords: pumpkin muffins, cream cheese muffins, pumpkin spice, fall recipes, breakfast muffins

Find it online: https://bakedbylisa.com/pumpkin-cream-cheese-muffins-recipe/