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Cozy Cream Cheese Swirl Pumpkin Muffins: Easy Fall Recipe

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These Cozy Cream Cheese Swirl Pumpkin Muffins are tender, spiced pumpkin muffins with a tangy cream cheese swirl running through the middle. They’re quick to make, use simple ingredients, and are perfect for fall mornings or any time you need a little warmth and comfort.

Ingredients

  • All-purpose flour, 1 ¾ cups (220g)
  • Granulated sugar, ¾ cup (150g)
  • Brown sugar, ½ cup (100g), packed
  • Baking soda, 1 teaspoon
  • Baking powder, 1 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground ginger, ½ teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Salt, ½ teaspoon
  • Pumpkin puree, 1 cup (240g)
  • Large eggs, 2, room temperature
  • Vegetable oil, ½ cup (120ml)
  • Milk, ¼ cup (60ml)
  • Vanilla extract, 1 teaspoon
  • Cream cheese, 8 oz (226g), softened
  • Granulated sugar, ¼ cup (50g) (for cream cheese swirl)
  • Large egg yolk, 1 (for cream cheese swirl)
  • Vanilla extract, ½ teaspoon (for cream cheese swirl)

Instructions

  1. Prep the Cream Cheese Swirl: In a small mixing bowl, beat the softened cream cheese with ¼ cup (50g) granulated sugar until smooth. Add the egg yolk and ½ teaspoon vanilla extract, then mix until fully combined. Pop this bowl into the freezer for about 10 minutes while you prepare the muffin batter.
  2. Preheat and Prep the Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ¾ cup (150g) granulated sugar, ½ cup (100g) packed brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt until evenly distributed.
  4. Mix the Wet Ingredients: In a separate medium bowl, whisk together 1 cup (240g) pumpkin puree, 2 large eggs, ½ cup (120ml) vegetable oil, ¼ cup (60ml) milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to fold them together gently until just combined (about 10 to 12 strokes). A few small lumps are fine.
  6. Fill the Muffin Cups: Using a cookie scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the Cream Cheese Swirl: Take the cream cheese mixture out of the freezer. Drop about 1 heaping teaspoon onto the center of each muffin. Use a toothpick or skewer to gently swirl it into the batter with 3 to 4 figure-eight motions.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin (avoiding the cream cheese swirl) comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Don’t skip the freezer step for the cream cheese mixture—it keeps the swirl thick and distinct. Use room temperature ingredients for best results. Measure flour by spooning and leveling. Do not overmix the batter. Rotate the pan halfway through baking for even results. Let muffins cool completely before storing to avoid soggy tops.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, pumpkin cream cheese muffins

Find it online: https://ovenmila.com/cozy-cream-cheese-swirl-pumpkin-muffins-easy-fall-recipe/