Fluffy Pumpkin Cream Cheese Swirl Muffins are a delightful treat that combines the warm flavors of pumpkin with a creamy, sweet filling. Perfect for breakfast or a snack, these muffins are sure to please pumpkin lovers and add a touch of fall to your baking repertoire.
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another bowl, beat together the vegetable oil, sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- For the cream cheese swirl, mix the softened cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter, add a spoonful of the cream cheese mixture, and then top with more pumpkin batter. Use a toothpick to gently swirl the cream cheese into the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 18-20 minutes
- Total Time: 35-40 minutes
- Servings: 12 muffins
Variations
- Add-ins: Consider adding chocolate chips, nuts, or dried fruit for extra flavor and texture.
- Spices: Experiment with different spices such as nutmeg or ginger for a unique twist.
- Glaze: Drizzle with a simple vanilla glaze for added sweetness.
Storage/Reheating
- Storage: Keep the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the muffins for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: Warm in the microwave for a few seconds or in the oven for a couple of minutes to regain freshness.
10 FAQs
- Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, just ensure it’s well-pureed and not too watery. - What can I substitute for vegetable oil?
You can use melted coconut oil or applesauce as alternatives. - Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend to make these muffins gluten-free. - How can I tell when the muffins are done?
Insert a toothpick into the center; if it comes out clean, the muffins are ready. - Is it necessary to use the cream cheese filling?
No, you can omit it for a simpler pumpkin muffin if preferred. - Can I double the recipe?
Absolutely! Just ensure you have enough muffin tins or bake in batches. - What is the best way to store leftovers?
Store them in an airtight container at room temperature or in the fridge for longer freshness. - Can I use egg substitutes?
Yes, you can use flax eggs or applesauce as egg replacements. - How do I prevent the muffins from sticking?
Using paper liners or greasing the muffin tin can help prevent sticking. - Can I add frosting on top?
Yes, a cream cheese frosting would pair wonderfully with these muffins.
Conclusion
Fluffy Pumpkin Cream Cheese Swirl Muffins are a delicious way to enjoy the flavors of fall in a soft, moist muffin. Perfect for sharing at gatherings or enjoying with a warm beverage, these muffins are sure to become a favorite in your baking collection. Enjoy baking and savoring every bite!
PrintFluffy Pumpkin Cream Cheese Swirl Muffins
- Total Time: 35 minutes
Description
Enjoy these delightful pumpkin muffins with a rich cream cheese swirl. Perfect for fall or any time you crave a cozy treat!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar (for cream cheese swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In another bowl, beat together the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- For the cream cheese swirl, mix the softened cream cheese and powdered sugar until smooth.
- Fill each muffin cup halfway with pumpkin batter, add a spoonful of the cream cheese mixture, and then top with more pumpkin batter. Use a toothpick to gently swirl the cream cheese into the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, consider sprinkling some cinnamon sugar on top before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes