Cream Cheese Swirl Pumpkin Muffins

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Cream Cheese Swirl Pumpkin Muffins

These Cream Cheese Swirl Pumpkin Muffins are the quintessential fall treat. Combining the cozy, spiced warmth of pumpkin with a tangy, sweet cream cheese swirl, they are perfect for breakfast, a snack with coffee, or a Thanksgiving brunch addition. The tender crumb and delicate cheesecake layer make them irresistible.

The recipe below yields about 12-14 muffins.

Ingredients

For the Pumpkin Batter:

  • 1 ¾ cups (220g) all-purpose flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup (200g) granulated sugar

  • ½ cup (100g) packed light brown sugar

  • 2 large eggs, at room temperature

  • ½ cup (115g) unsalted butter, melted and cooled

  • 1 teaspoon vanilla extract

  • 1 cup (245g) pumpkin puree (ensure it’s 100% pure pumpkin, not pumpkin pie filling)

For the Cream Cheese Swirl:

  • 8 ounces (226g) full-fat cream cheese, softened to room temperature

  • ¼ cup (50g) granulated sugar

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-count standard muffin tin with paper liners.

  2. Prepare the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, ¼ cup granulated sugar, egg yolk, and vanilla extract together with a hand mixer until completely smooth and creamy. Set this aside.

  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until well combined. Add the pumpkin puree and whisk until smooth.

  5. Combine Wet and Dry Batters: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a rubber spatula or wooden spoon until just combined. Do not overmix, as this can lead to tough muffins. A few small lumps are okay.

  6. Fill Muffin Cups: Scoop the pumpkin batter evenly into the prepared muffin liners, filling them almost to the top.

  7. Add Cream Cheese Swirl: Place a generous dollop (about 1-1.5 teaspoons) of the cream cheese mixture onto the center of each muffin batter.

  8. Swirl: Use a toothpick or a small skewer to gently swirl the cream cheese dollop into the pumpkin batter. Insert the toothpick near the edge of the cream cheese and drag it lightly through the batter in a figure-eight or circular motion. Do not over-swirl, or the layers will blend too much.

  9. Bake: Bake for 18-22 minutes, or until the muffins are domed, the edges are golden brown, and the cream cheese swirl is set (it should spring back slightly when touched). A toothpick inserted into the pumpkin portion should come out clean.

  10. Cool: Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature so the cream cheese mixture blends smoothly without lumps.

  • Don’t Overmix: The most important rule for tender muffins is to stop mixing as soon as the wet and dry ingredients are just combined. Overmixing develops gluten, resulting in dense, rubbery muffins.

  • Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already contains sweeteners and spices.

  • Consistent Swirling: For a pretty marbled effect, use a light hand when swirling.

Storage and Reheating

  • Room Temperature: Due to the cream cheese, these muffins should be stored in an airtight container in the refrigerator for up to 4 days.

  • Freezer: They freeze beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

  • Reheating: For the best texture, bring refrigerated muffins to room temperature or microwave for 10-15 seconds. For frozen muffins, thaw first, then microwave for 15-20 seconds.

Serving Suggestions

  • Serve warm with a pat of butter.

  • Pair perfectly with a hot cup of coffee, tea, or a pumpkin spice latte.

  • Add a light dusting of powdered sugar or pumpkin pie spice on top before serving for an extra festive touch.

Closing

These muffins are sure to become a fall favorite in your home. Enjoy the process of baking them and the delicious reward afterward!

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