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- 1 ½ cups pumpkin puree - 1 cup sugar - ½ cup vegetable oil - 2 large eggs - 1 tsp vanilla extract - 2 cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp salt - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground ginger - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 egg yolk - 1 tsp vanilla extract The first step to making pumpkin cream cheese swirl muffins is gathering your ingredients. Start with pumpkin puree. This will give your muffins a moist texture and rich flavor. Next, you need sugar to sweeten the batter. Vegetable oil keeps the muffins soft and tender. You will want two large eggs for binding. Don’t forget the vanilla extract, which adds a warm note. All-purpose flour forms the base of the muffins. Baking powder and baking soda help them rise. A little salt enhances all the flavors. Now, let’s spice things up! Ground cinnamon, nutmeg, and ginger bring that cozy fall taste. For the cream cheese swirl, you’ll need softened cream cheese and powdered sugar. The egg yolk and more vanilla extract will make this filling smooth and creamy. Once you have all your ingredients, you are ready to bake! This mix of flavors and textures will make your kitchen smell amazing. Trust me, these muffins are a delightful fall treat! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key to baking the muffins evenly. While the oven heats, line your muffin tin with paper liners. If you prefer, you can lightly grease the muffin cavities. This will help the muffins release easily after baking. In a large bowl, combine 1 ½ cups of pumpkin puree, 1 cup of sugar, ½ cup of vegetable oil, 2 eggs, and 1 tsp of vanilla extract. Use a whisk to mix until everything is smooth. Make sure there are no lumps. This mixture brings rich flavor and moisture to your muffins. In another bowl, whisk together 2 cups of all-purpose flour, 1 tsp of baking powder, 1 tsp of baking soda, ½ tsp of salt, 1 tsp of ground cinnamon, ½ tsp of ground nutmeg, and ½ tsp of ground ginger. Slowly add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine. This keeps your muffins light and fluffy. In a separate bowl, beat together 8 oz of softened cream cheese, ¼ cup of powdered sugar, 1 egg yolk, and 1 tsp of vanilla extract. Mix until creamy and smooth. This filling adds a delicious contrast to the pumpkin batter. Fill each muffin cup about halfway with the pumpkin batter. Then, add a spoonful of the cream cheese mixture on top. Finally, layer more pumpkin batter until the cups are about ¾ full. This layering creates a delightful surprise in every bite. Place the muffin tin in the preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Let them cool in the pan for about 10 minutes, then transfer them to a wire rack. This cooling process helps set the flavors and texture. To bake perfect muffins, follow these simple tips. First, use room temperature ingredients. This helps mix everything smoothly. Second, do not overmix your batter. Stir until just combined for a light texture. Third, fill muffin cups evenly. This ensures they bake evenly. Lastly, keep an eye on baking time. Check muffins a few minutes early to avoid overbaking. Muffins can stick to the pan, but you can avoid this. Use paper liners for easy removal. They also help keep muffins moist. If you choose to grease the tin, use a non-stick spray or oil. Be sure to cover the entire surface, especially the edges. Both methods work well. Just find what you like best! Enjoy your muffins warm for the best taste. They are great on their own, but you can add more fun. Try a dollop of whipped cream or a sprinkle of cinnamon sugar on top. For a fancy touch, serve them on a decorative platter, dusted with powdered sugar. A sprig of mint adds a nice color. Pair them with your favorite drink, like coffee or tea, for the perfect fall treat! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, use homemade pumpkin puree instead of canned. Roast fresh pumpkin and blend it until smooth for a richer taste. Don’t Overmix the Batter: To keep your muffins light and fluffy, mix the wet and dry ingredients just until combined. Overmixing can lead to dense muffins. Swirl Technique: When creating the marble effect, use a gentle hand. A few swirls will create a beautiful pattern without fully combining the cream cheese and pumpkin batter. Store Properly: Keep leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for later enjoyment. {{image_2}} You can add chocolate chips or nuts to the muffins for extra flavor. I love using semi-sweet chocolate chips. They melt slightly and add a delicious richness. Chopped walnuts or pecans also make a nice crunch. Add about ½ cup of either to the batter before you fill the muffin cups. If you need gluten-free muffins, try using a gluten-free flour blend. Just make sure it has xanthan gum for the right texture. For vegan options, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Substitute cream cheese with a vegan cream cheese for a dairy-free treat. You can change the spices or fruits based on the season. Try adding a pinch of cardamom for warmth. You could also mix in dried cranberries or raisins for a sweet twist. In winter, consider using chai spices to give it a cozy feel. These small changes keep the muffins fresh and exciting! You can store your pumpkin cream cheese swirl muffins at room temperature. Just put them in an airtight container. This keeps them fresh for a few days. If you live in a warm place, refrigerate them. Place them in a container to avoid drying out. To freeze muffins, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Release as much air as you can before sealing. This helps prevent freezer burn. When ready to eat, thaw them in the fridge overnight. You can also reheat them in the microwave for about 20-30 seconds. These muffins stay fresh for about 3 days at room temperature. In the fridge, they last up to a week. If frozen, they can last for 3 months. Make sure to label the bags with the date. This way, you know when to enjoy them! Yes, you can use fresh pumpkin. Fresh pumpkin gives a great flavor. To prepare fresh pumpkin, start by cutting it in half. Remove the seeds and stringy parts. Then, roast the halves in the oven until soft. Once cooled, scoop out the flesh and blend it until smooth. Fresh pumpkin has more nutrients and a richer taste than canned. Just make sure to measure the same amount as in the recipe—1 ½ cups. If you need a cream cheese substitute, try ricotta cheese. It has a mild taste and creamy texture. For a vegan option, use silken tofu blended with a bit of lemon juice. This will mimic the creaminess. Another option is to use mascarpone cheese, which is slightly sweeter. Each option will change the taste a bit, but they will work well in the muffins. To check if your muffins are done, look for a golden top. The edges should pull away slightly from the muffin tin. Use a toothpick to test the center. Insert it into the thickest part of the muffin. If it comes out clean, your muffins are ready. If there is batter on the toothpick, bake for a few more minutes. Yes, you can prepare the batter ahead of time. Mix the wet and dry ingredients as directed, but do not fill the muffin cups yet. Cover the bowl with plastic wrap and store it in the fridge for up to 24 hours. When you are ready to bake, just stir the batter and fill the muffin cups. This method saves time and keeps your muffins fresh! You now know how to make delicious pumpkin cream cheese muffins from start to finish. We covered the key ingredients, step-by-step instructions, and helpful tips. Remember to adjust flavors and add variations to suit your taste. Store your muffins properly to keep them fresh. Enjoy them warm with friends or family. Happy baking!

Pumpkin Cream Cheese Swirl Muffins

Delicious muffins with a creamy pumpkin and cream cheese swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups pumpkin puree
  • 1 cup sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 egg yolk egg yolk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cavities.
  • In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and 1 tsp vanilla extract. Whisk until smooth and well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring just until combined; do not overmix.
  • In a separate bowl, beat together the softened cream cheese, powdered sugar, egg yolk, and 1 tsp vanilla extract until smooth and creamy.
  • Fill each muffin cup about halfway with the pumpkin batter. Then, add a spoonful of the cream cheese mixture on top of the batter. Finally, add another layer of pumpkin batter until the cups are about ¾ full.
  • Using a toothpick or a knife, gently swirl the cream cheese mixture into the pumpkin batter creating a marble effect.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm on a decorative platter, dusted with powdered sugar.
Keyword baking, cream cheese, muffins, pumpkin