Description
Moist and flavorful pumpkin muffins with a creamy, sweet cream cheese swirl. Perfect for fall breakfasts, brunch, or dessert, these muffins combine warm spices like cinnamon and nutmeg with a tender pumpkin base, finished with a luscious cream cheese center that creates a beautiful marbled effect.
Ingredients
🛒 Ingredients (makes 12 muffins):
For the Pumpkin Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- ¼ cup milk
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
📝 Instructions:
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
Step 2: Make Muffin Batter
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree. Gradually mix in dry ingredients alternately with milk until smooth.
Step 3: Make Cream Cheese Swirl
In a small bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.
Step 4: Assemble Muffins
Spoon a portion of pumpkin batter into each muffin cup. Drop a spoonful of cream cheese mixture on top and swirl gently with a knife or skewer to create a marbled effect. Top with remaining pumpkin batter and swirl lightly again.
Step 5: Bake
Bake for 20–25 minutes, or until a toothpick inserted into the muffin comes out clean (some cream cheese crumbs may stick). Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Swirling Tip: Don’t overmix the cream cheese into the batter; gentle swirls give the best marbling.
- Sour Cream Option: Replace milk with ¼ cup sour cream for extra moist muffins.
- Make Ahead: Muffins freeze well; store in an airtight container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Category: Dessert / Breakfast / Fall Treat
- Method: Baked
- Cuisine: American