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Pumpkin Cream Cheese Swirl Muffins

A close-up of a Pumpkin Cream Cheese Muffin cut in half showing the creamy filling, with another muffin behind it.
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A recipe for moist pumpkin muffins featuring a rich, sweet cream cheese filling swirled into the batter.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/4 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, egg, pumpkin puree, oil, milk, and vanilla extract until combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix; a few lumps are fine for a moist texture.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 2 tablespoons of sugar, egg yolk, and 1/4 teaspoon of vanilla extract until smooth.
  6. Fill each muffin cup about one-third full with the pumpkin batter.
  7. Spoon about 1 teaspoon of the cream cheese filling onto the center of the batter in each cup.
  8. Top with the remaining pumpkin batter, filling cups about two-thirds full.
  9. Use a toothpick or small knife to gently swirl the cream cheese filling into the batter a few times to create a marbled effect. Do not over-swirl.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a fluffier texture, do not overmix the batter after adding the flour.
  • You can add 1/2 cup of chopped pecans or walnuts to the batter for extra crunch.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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