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PUMPKIN CREAM CHEESE SWIRL MUFFINS Recipe

PUMPKIN CREAM CHEESE SWIRL MUFFINS Recipe
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★★★★★

4.9 from 18 reviews

These Pumpkin Cream Cheese Swirl Muffins combine the rich flavors of pumpkin and warm spices with a luscious cream cheese swirl. Perfectly moist and subtly sweet, these muffins make a delightful breakfast treat or a cozy snack during the fall season.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogeneous.
  4. Mix Batter: Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing to keep your muffins tender.
  5. Prepare Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until smooth and creamy.
  6. Assemble Muffins: Fill each muffin cup about two-thirds full with pumpkin batter. Spoon a dollop of the cream cheese mixture on top of the batter in each cup and gently swirl it into the pumpkin batter using a toothpick or knife to create a marbled effect.
  7. Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  8. Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and improves texture.

Notes

  • For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
  • Ensure cream cheese is softened to facilitate easy mixing and a smooth swirl.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Swirling gently will create an attractive marbled effect without blending the flavors too much.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 2 months; thaw before serving.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipes, pumpkin spice muffins, breakfast muffins, easy baking, pumpkin puree

Find it online: https://biteandenjoy.com/pumpkin-cream-cheese-swirl-muffins-recipe/