Pumpkin Swirl Muffins Recipe

Introduction

These Pumpkin Swirl Muffins are a delightful blend of seasonal pumpkin flavor and creamy cheesecake swirls. Perfect for breakfast or a cozy snack, they combine tender pumpkin spice muffin with a rich, tangy cream cheese topping.

Ingredients

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted and cooled butter)
• 1 tablespoon vanilla extract
• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F. Line a muffin pan with paper baking cups and set aside.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt until well combined. Set this dry mixture aside.
3. Step 3: In a large bowl, whisk the pumpkin puree with granulated sugar and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract until smooth. Gradually whisk in the flour mixture until no lumps remain. Fill each muffin cup about 3/4 full with the batter.
4. Step 4: In a separate medium bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and beat until fully combined and creamy.
5. Step 5: Spoon about 1 tablespoon of the cream cheese mixture onto each muffin. Use a toothpick to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect. You can also drop it in spoonfuls without swirling if preferred.
6. Step 6: Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin’s pumpkin part comes out clean with a few moist crumbs. Allow muffins to cool in the pan for 10 minutes before serving warm or transferring them to a wire rack to cool completely.

Tips & Variations

• For a buttery flavor, substitute the vegetable oil with melted and cooled butter.
• Use fresh pumpkin puree if available for a brighter taste and texture.
• Try adding chopped nuts or chocolate chips to the batter for extra texture.
• Swirling the cream cheese creates a pretty marbled look but dropping spoonfuls is easier and just as tasty.

Storage

Store the muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before serving. Reheat gently in the microwave for about 15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree as canned pumpkin pie filling contains added sugars and spices that can alter the muffin’s flavor and texture.

Can I make these muffins dairy-free?

Yes, substitute the cream cheese with a dairy-free cream cheese alternative and use a plant-based oil to keep the muffins dairy-free.

Pumpkin Swirl Muffins Recipe

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★★★★★

4.5 from 130 reviews

These Pumpkin Swirl Muffins combine the warm flavors of pumpkin and pumpkin spice with a luscious cream cheese swirl, creating a moist, tender muffin perfect for autumn mornings or festive occasions. The easy-to-make recipe features a rich pumpkin batter topped with a sweet and creamy cream cheese swirl, baked to golden perfection.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: 33-35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Pumpkin Batter

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted and cooled butter)
• 1 tablespoon vanilla extract

Cream Cheese Swirl

• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F. Place paper baking cups into a muffin pan to prevent sticking and set aside.
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 your muffins have an even rise and consistent flavor.
3. Make Pumpkin Batter: In a large bowl, whisk together the canned pumpkin puree, granulated sugar, and packed brown sugar. Beat in the eggs, vegetable oil, and vanilla extract until smooth and well combined. Gradually whisk in the dry flour mixture until there are no lumps, creating a thick batter. Fill the muffin cups about 3/4 full with this batter.
4. Prepare Cream Cheese Swirl: In a medium bowl, beat the room temperature cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, then continue beating until the mixture is well combined and smooth.
5. Add Swirl to Muffins: Top each muffin filled with pumpkin batter with about 1 tablespoon of the cream cheese mixture. Use a toothpick or skewer to gently swirl the cream cheese into the batter. This swirl doesn’t have to be smooth; the rustic effect bakes beautifully and adds visual appeal. Alternatively, you can dollop the cream cheese mixture in the centers without swirling if preferred.
6. Bake: Bake the muffins in the preheated oven for 18 to 20 minutes. To check doneness, insert a toothpick into the pumpkin part of a muffin; it should come out clean with just a few moist crumbs clinging. Avoid overbaking to maintain moistness.
7. Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes before removing. Serve warm or let them cool completely before storing. These muffins are delicious fresh or stored in an airtight container for a few days.

Notes

• You can substitute the vegetable oil with melted and cooled butter for a richer flavor.
• Room temperature ingredients help achieve a smooth batter and cream cheese swirl.
• Swirling the cream cheese mixture is optional but enhances the visual appeal and texture.
• Make sure not to overbake to keep muffins moist; start checking at 18 minutes.
• These muffins freeze well; thaw them at room temperature or warm gently before serving.
• Use fresh pumpkin puree or canned 100% pumpkin puree for best results.

Keywords: pumpkin muffins, cream cheese swirl, fall baking, autumn muffins, pumpkin spice muffins