Go Back
- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ½ teaspoon salt - 1 cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 egg yolk These ingredients create a rich and tasty muffin. The pumpkin gives it a nice texture and flavor. The spices add warmth, making them perfect for fall. You can use canned pumpkin for ease, or fresh pumpkin if you prefer. Just remember to cook and puree the fresh pumpkin first! The cream cheese mixture adds a lovely swirl of sweetness. It balances the pumpkin and makes each bite special. This recipe is simple but gives great results. You can find most of these ingredients in your kitchen. If you cook often, you may have them all already. When you mix these ingredients, you will see a beautiful blend of colors and textures. The flour and sugar create a soft base. The eggs and pumpkin make it moist and fluffy. The cream cheese adds a creamy twist that everyone loves. This is why these muffins are an irresistible treat! 1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. 2. Mix dry ingredients: In a bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon salt. Ensure they blend well for even flavor. 3. Combine wet ingredients: In a large bowl, mix 1 cup granulated sugar and ½ cup vegetable oil. Add 2 large eggs one at a time, stirring well after each. Mix in 1 cup canned pumpkin puree and 1 teaspoon vanilla extract until smooth. 1. Incorporate dry ingredients: Gradually add the dry mix to the wet ingredients. Stir until just combined. Be careful not to overmix; small lumps are okay. 2. Consistency checks: The batter should be thick but pourable. If it seems too thick, add a splash of water or milk for easier handling. 1. Mixing cream cheese ingredients: In a small bowl, beat together 8 oz softened cream cheese, ½ cup powdered sugar, and 1 egg yolk until smooth and creamy. Aim for a consistent texture. 2. Combining swirl with pumpkin batter: Set the cream cheese mixture aside for now. You will use it to create the swirl in your muffins. 1. Filling muffin cups: Use a muffin scoop to fill each cup halfway with pumpkin batter. This helps create an even base. 2. Swirling cream cheese mixture: Add a tablespoon of the cream cheese mixture on top of the pumpkin batter in each cup. Then, add more pumpkin batter to fill the cups about ¾ full. 3. Baking time and testing for doneness: Use a toothpick or knife to gently swirl the cream cheese into the pumpkin batter for a marbled effect. Bake for 18-20 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean. Enjoy the process of making these muffins. The smell of pumpkin and spices fills the kitchen and gets everyone excited! - Avoiding overmixing: Mix until just combined. Overmixing makes muffins dense. - Ensuring fluffy muffins: Use room temperature eggs and oil. This helps create a light texture. - Serving ideas with garnishes: Dust muffins with powdered sugar or sprinkle cinnamon on top. You can also add a slice of fresh pumpkin for color. - Using decorative plates: A pretty plate makes the muffins look more inviting. Choose one that complements the warm hues of pumpkin. - Tips for creating beautiful swirls: Use a toothpick or knife to gently mix the cream cheese into the batter. Don’t overdo it; you want pretty swirls, not a solid color. - Adjusting swirl size for personal preference: If you want more cream cheese flavor, add more to each muffin. For less, use a smaller spoonful. {{image_2}} You can easily switch up the spices in this recipe. Try using allspice or cardamom for a unique twist. You might also want to add a hint of clove. These spices can bring out a warm flavor in your muffins. Adding chocolate chips is another fun idea. Dark or semi-sweet chips pair well with pumpkin. If you love nuts, walnuts or pecans add a nice crunch. Chop them roughly before mixing them in. This will give your muffins a delightful texture. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. Make sure it contains xanthan gum for the best rise. You can also use almond flour for a nutty taste. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based cream cheese substitute for the swirl. This way, everyone can enjoy these tasty treats! Store leftover muffins at room temperature for up to three days. Keep them in an airtight container. This helps them stay soft and moist. If you want to keep them longer, store them in the fridge. Place them in a sealed bag or container. They can last up to a week in the fridge. You can freeze these muffins for later use. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months in the freezer. To thaw, take them out and leave at room temperature. If you want them warm, heat them in a microwave for about 15 seconds. You can also reheat them in the oven at 350°F (175°C) for 5 to 10 minutes. Enjoy these yummy treats anytime! Yes, you can use fresh pumpkin. First, you need to cook it. Cut the pumpkin, remove seeds, and roast it until soft. Then, scoop out the flesh and blend it until smooth. This gives a fresh taste but may require more water to adjust the batter. To make these muffins healthier, consider these swaps: - Use whole wheat flour instead of all-purpose flour. - Replace granulated sugar with honey or maple syrup. - Use applesauce for part of the oil to cut fat. - Add nuts or seeds for extra fiber and protein. If you want to swap out cream cheese, try these: - Greek yogurt offers a tangy flavor and creamy texture. - Silken tofu can be blended for a dairy-free option. - Mascarpone cheese is a rich alternative with a similar taste. These muffins stay fresh for about 2-3 days at room temperature. Store them in an airtight container. If you refrigerate them, they can last up to a week. Yes! You can make mini muffins. Just adjust the baking time. Bake them for about 10-12 minutes. Keep an eye on them. Use a toothpick to check for doneness. This article covered how to make delicious pumpkin muffins with cream cheese swirl. We discussed ingredients, step-by-step instructions, and helpful tips for baking. You learned about flavor variations and storage methods to keep your muffins fresh. For extra fun, you can even try mini versions! Remember, baking is all about creativity and experimenting. Enjoy making your muffins and sharing them with others. Happy baking!

Pumpkin Cream Cheese Swirl Muffins

Indulge in the delightful flavors of fall with these Pumpkin Cream Cheese Swirl Muffins! These moist and fluffy muffins are infused with warm spices and a sweet, creamy swirl of cream cheese that takes them to the next level. Perfect for breakfast or a cozy snack, these muffins are easy to make and great for sharing. Click through to discover the full recipe and bring the taste of autumn into your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon salt

1 cup granulated sugar

½ cup vegetable oil

2 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

8 oz cream cheese, softened

½ cup powdered sugar

1 egg yolk

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In another large bowl, mix the granulated sugar and vegetable oil. Add in the eggs one at a time, stirring well after each addition.

        Stir in the pumpkin puree and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).

          For the cream cheese swirl, beat the softened cream cheese, powdered sugar, and egg yolk in a small bowl until smooth and creamy.

            Using a muffin scoop, fill each muffin cup halfway with the pumpkin batter.

              Add a tablespoon of cream cheese mixture on top of the batter in each cup, then add another layer of pumpkin batter to fill the cups ¾ full.

                Using a toothpick or knife, gently swirl the cream cheese mixture into the pumpkin batter for a marbled effect.

                  Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve these muffins on a decorative plate, dusted with powdered sugar, and garnish with a sprinkle of cinnamon or a small slice of fresh pumpkin on the side for an autumn touch.