Pumpkin Cream Cheese Swirl Muffins
Fluffy and moist muffins bursting with pumpkin and spices, swirled with creamy cream cheese for a delightful fall treat.
Ingredients
Muffin Batter
- 1 cup pumpkin puree Canned or fresh
- 1/2 cup sugar Granulated
- 1/2 cup brown sugar Packed
- 2 large eggs At room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Cream Cheese Swirl
- 1/2 cup cream cheese Softened
- 1 tablespoon sugar For mixing with cream cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a small bowl, mix the softened cream cheese with an additional tablespoon of sugar until smooth.
Baking
- Fill each muffin cup halfway with the pumpkin batter. Add a dollop of cream cheese mixture, and then top with more pumpkin batter.
- Use a toothpick to swirl the cream cheese into the batter lightly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
Serve these muffins warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.