Description
Soft, moist pumpkin muffins with a luscious cream cheese swirl, perfect for cozy fall mornings or snacks.
Ingredients
Scale
- 1 ½ cups (360g) pumpkin puree (pure pumpkin, not pumpkin pie filling)
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) milk
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and milk until smooth and creamy. Set aside.
- Preheat Oven and Prepare Muffin Tin: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix Wet Ingredients: In another bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin puree until fully combined.
- Combine Wet and Dry: Gradually fold dry ingredients into wet mixture. Mix just until combined; batter will be thick and slightly lumpy.
- Fill Muffin Cups: Spoon about 2 tablespoons of batter into each muffin cup. Add about 1 tablespoon of cream cheese filling on top. Add another 2 tablespoons of batter over that. Use a toothpick or skewer to gently swirl the cream cheese into the batter.
- Bake: Bake in preheated oven for 18-22 minutes until a toothpick inserted into the muffin part comes out clean. Check at 18 minutes to avoid overbaking.
- Cool and Enjoy: Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
[‘Use softened cream cheese for a smooth filling.’, ‘Do not overmix the batter to keep muffins tender.’, ‘Swirl cream cheese gently to maintain visual contrast.’, ‘Check muffins starting at 18 minutes to prevent drying out.’, ‘Store muffins in airtight container at room temperature for up to 2 days or refrigerate for 3-4 days.’, ‘Freeze plain muffin batter without cream cheese swirl for best results.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 220
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
Keywords: pumpkin muffins, cream cheese swirl, fall recipe, soft muffins, moist muffins, pumpkin spice, breakfast muffins, snack muffins