Here’s a delicious pumpkin cream cheese swirl muffin recipe 🎃🧁—perfect for fall or anytime you want a cozy treat.
Ingredients (Makes 12 Muffins)
Pumpkin Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
Cream Cheese Swirl:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Make the pumpkin batter:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another bowl, beat together oil, sugars, eggs, pumpkin, and vanilla.
- Stir the dry ingredients into the wet until just combined.
- Make the cream cheese swirl:
- Beat cream cheese, sugar, egg, and vanilla until smooth.
- Assemble muffins:
- Fill each muffin cup about halfway with pumpkin batter.
- Drop about 1–2 tsp of cream cheese mixture on top.
- Top with remaining pumpkin batter.
- Use a toothpick or knife to gently swirl the cream cheese into the batter.
- Bake 20–25 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.
Tips & Variations
- Sprinkle streusel topping (butter, flour, brown sugar, cinnamon) before baking for crunch.
- Use maple syrup or pumpkin spice for extra fall flavor.
- For smaller muffins, bake 12–15 minutes.
I can also give a simpler one-bowl version that’s even quicker if you want. Do you want me to?
