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Moist Pumpkin Cream Cheese Swirl Muffins

moist pumpkin cream cheese swirl muffins - featured image
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These moist pumpkin muffins feature a creamy, dreamy cream cheese swirl and a perfect balance of fall spices, making them a comforting and delicious treat for breakfast or snack time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or substitute almond flour for gluten-free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional pinch of nutmeg or ginger)
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • ½ cup (120ml) vegetable oil (can swap for melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well to prevent sticking.
  2. Make the cream cheese swirl: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
  3. Prepare the dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Mix the wet ingredients: In a separate bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, beating well after each addition.
  5. Combine pumpkin and sour cream: Stir in the pumpkin puree, sour cream, and vanilla extract into the wet mixture until smooth.
  6. Incorporate dry ingredients: Gently fold the dry ingredients into the wet until just combined. Some small lumps are okay; do not overmix.
  7. Fill the muffin cups: Spoon about 2 tablespoons of pumpkin batter into each cup. Add about 1 tablespoon of cream cheese mixture on top. Repeat layering with remaining batter and cream cheese.
  8. Create the swirl: Use a butter knife or skewer to gently swirl the cream cheese into the pumpkin batter, creating distinct swirls.
  9. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out clean (avoid the cream cheese swirl area).
  10. Cool the muffins in the tin for 10 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

[‘Use room temperature eggs, cream cheese, and sour cream for smooth blending.’, ‘Do not overmix the batter to keep muffins tender.’, ‘Swirl cream cheese slowly and gently to maintain distinct ribbons.’, ‘Adjust baking time if oven temperature varies; use an oven thermometer for accuracy.’, ‘Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.’, ‘Freeze muffins wrapped individually for up to 3 months; thaw overnight in fridge and warm before serving.’]

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipes, moist muffins, easy pumpkin recipe, homemade muffins, seasonal baking

Find it online: https://lucastable.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-easy-homemade-fall-treats/