Pumpkin Cream Cheese Swirl Muffins
Deliciously moist pumpkin muffins swirled with a creamy cream cheese filling. Perfect for fall baking!
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Muffin Ingredients
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/2 teaspoon Salt
- 1/2 cup Granulated sugar
- 1/2 cup Packed light brown sugar
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
Cream Cheese Swirl Ingredients
- 4 ounces Cream cheese softened
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together cream cheese, sugar, and vanilla extract until smooth and creamy.
- Spoon about 2 tablespoons of the pumpkin batter into each muffin cup. Dollop a spoonful of cream cheese mixture on top of the batter. Swirl gently with a knife or toothpick.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, use full-fat cream cheese. You can also add chopped nuts or chocolate chips to the batter for added texture and flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.