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Easy Pumpkin Cream Cheese Swirl Muffins

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These moist pumpkin muffins feature a tangy cream cheese swirl, perfect for cozy fall mornings. No mixer needed, quick to prepare, and full of warm spices.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. In a separate bowl, stir the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract with a whisk or wooden spoon until smooth, about 2 minutes.
  4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until just combined. The batter will be thick and a bit lumpy.
  5. In a medium bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 teaspoon of cream cheese mixture on top of the batter. Repeat layering until cups are about ¾ full. Use a toothpick to gently swirl the cream cheese into the pumpkin batter.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
  8. Let the muffins rest in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for easier blending. Swirl cream cheese gently to create marbled effect. Fresh spices enhance flavor. Check muffins early to avoid overbaking. Paper liners or greasing muffin tin prevents sticking. For mini muffins, reduce baking time to 12-15 minutes.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, easy muffins, no mixer muffins, pumpkin recipe, quick breakfast

Find it online: https://tinastirs.com/easy-pumpkin-cream-cheese-swirl-muffins-recipe-perfect-for-fall-baking/