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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/pumpkin-swirl-muffins-recipe/