Pumpkin Cream Cheese Swirl Muffins Delightful Treat

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- 1 cup pumpkin puree - 1/2 cup vegetable oil - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - 1 teaspoon vanilla extract (for the cream cheese mixture) Gathering these ingredients is the first step to making my favorite pumpkin cream cheese swirl muffins. The pumpkin puree brings a rich flavor and moisture. You will also need two types of sugar, granulated and brown, for sweetness and depth. Vegetable oil keeps the muffins soft and tender. Next, the eggs bind everything together. I add vanilla extract for a warm aroma. For the dry mix, I use all-purpose flour, baking powder, and baking soda to help the muffins rise. The spices—cinnamon, nutmeg, and ginger—give a cozy, fall taste. Do not forget the salt; it enhances all the flavors. The cream cheese filling is key to this recipe. It needs to be softened so it mixes well with the powdered sugar and lemon juice. I add a bit of vanilla to the cream cheese for extra flavor. With this list of ingredients, you're ready to bake a treat that is spiced just right and creamy inside. Enjoy the process! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a large bowl, mix the wet ingredients well. These include pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. - In another bowl, prepare the dry ingredients. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together so they mix evenly. - Spoon the pumpkin batter into muffin cups. Fill them about halfway. - Next, add a big spoonful of cream cheese filling on top of the batter. - Finally, layer the remaining pumpkin batter over the cream cheese. Each cup should be around 3/4 full. - Place the muffin tin in the oven and bake for 18-22 minutes. - To check if they are done, stick a toothpick in the center. It should come out clean or have a few moist crumbs. - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. - Use room temperature ingredients. This helps the batter mix well. - Do not overmix the batter. A few lumps are okay. This keeps the muffins light. - Dust the tops with powdered sugar. This adds a sweet touch. - Serve with a honey drizzle. It makes the muffins look great and taste even better. - Pair muffins with coffee or tea. They make a perfect match. - These muffins are great for breakfast or a snack. Enjoy them any time of day! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider making your own pumpkin puree from fresh pumpkins rather than using canned. This adds a rich, vibrant taste to your muffins. Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps them blend more smoothly into the batter. Store Properly: Keep your muffins in an airtight container at room temperature to maintain their moisture. They can also be frozen for up to three months for later enjoyment. {{image_4}} You can change the taste of these muffins easily. One fun idea is to add chocolate chips to the batter. Just mix in about 1 cup of chocolate chips before you fill the muffin cups. The sweet chocolate pairs well with the pumpkin flavor. Another tasty option is to include nuts or dried fruits. Chopped walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a bit of sweetness. About 1/2 cup of either works well. Stir them into the batter before filling the cups for a delightful surprise in every bite. If you need a gluten-free option, you can use gluten-free flour instead of all-purpose flour. This simple swap keeps the muffins soft and tasty. Just make sure the gluten-free flour blend you pick is suitable for baking. For those who want less sugar, you can substitute regular sugar with a sugar alternative. Options like stevia or monk fruit sweetener work well. Use the same amount as you would regular sugar. This way, you can enjoy these muffins without guilt! To store your pumpkin cream cheese swirl muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. You can also use a cake dome for added protection against air and moisture. Avoid stacking them too tightly, as this can cause them to stick together. For long-term storage, freezing is a great option. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to enjoy, simply take out the number you need. To reheat muffins for the best results, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them moist and helps revive their flavor. If you're in a hurry, you can use a microwave. Heat each muffin for about 15-20 seconds, but be careful not to make them too hot. Yes, you can make these muffins without eggs. You can use a substitute like flaxseed meal or applesauce. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well in keeping your muffins moist. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Watch the baking time closely. The muffins usually take 18-22 minutes. Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft. Then, mash it until smooth. Make sure to measure one cup for the recipe. Fresh pumpkin offers a great taste and texture in your muffins. You've learned how to make delicious pumpkin cream cheese muffins. We covered the ingredients, step-by-step prep, and baking tips. Remember to use room temperature ingredients and avoid overmixing. Feel free to add your own twist with chocolate or nuts. Store them right to enjoy later, and don’t forget those reheating tips. This recipe offers a tasty treat for breakfast or snacks. Now, it’s time to bake and enjoy the flavors!

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Fall is here, and it’s time to enjoy delicious treats like Pumpkin Cream Cheese Swirl Muffins! These muffins blend the warm spice of pumpkin with a creamy cheese swirl, making them a perfect snack or breakfast. In this guide, I’ll show you how to make these delightful muffins step by step, plus share tips, tricks, and variations. Get ready to fill your kitchen with mouthwatering scents and delight your taste buds!

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Why I Love This Recipe

  1. Fall Flavor Delight: These muffins perfectly capture the essence of fall with their warm spices and pumpkin flavor, making them an ideal treat for cozy gatherings.
  2. Creamy Surprise: The cream cheese swirl adds a delightful richness and tang that complements the pumpkin beautifully, elevating them to a new level of deliciousness.
  3. Easy to Make: This recipe is straightforward and quick, perfect for busy mornings or an impromptu baking session with family and friends.
  4. Versatile Treat: These muffins are great for breakfast, snacks, or dessert, and they freeze well, allowing you to enjoy them any time!

Ingredients

List of Ingredients

– 1 cup pumpkin puree

– 1/2 cup vegetable oil

– 3/4 cup granulated sugar

– 1/2 cup brown sugar, packed

– 2 large eggs

– 1 teaspoon vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 8 oz cream cheese, softened

– 1/4 cup powdered sugar

– 1 tablespoon lemon juice

– 1 teaspoon vanilla extract (for the cream cheese mixture)

Gathering these ingredients is the first step to making my favorite pumpkin cream cheese swirl muffins. The pumpkin puree brings a rich flavor and moisture. You will also need two types of sugar, granulated and brown, for sweetness and depth. Vegetable oil keeps the muffins soft and tender.

Next, the eggs bind everything together. I add vanilla extract for a warm aroma. For the dry mix, I use all-purpose flour, baking powder, and baking soda to help the muffins rise. The spices—cinnamon, nutmeg, and ginger—give a cozy, fall taste.

Do not forget the salt; it enhances all the flavors. The cream cheese filling is key to this recipe. It needs to be softened so it mixes well with the powdered sugar and lemon juice. I add a bit of vanilla to the cream cheese for extra flavor.

With this list of ingredients, you’re ready to bake a treat that is spiced just right and creamy inside. Enjoy the process!

Step-by-Step Instructions

Preparation Steps

– Preheat the oven to 350°F (175°C).

– In a large bowl, mix the wet ingredients well. These include pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.

– In another bowl, prepare the dry ingredients. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together so they mix evenly.

Filling Muffin Cups

– Spoon the pumpkin batter into muffin cups. Fill them about halfway.

– Next, add a big spoonful of cream cheese filling on top of the batter.

– Finally, layer the remaining pumpkin batter over the cream cheese. Each cup should be around 3/4 full.

Baking and Cooling

– Place the muffin tin in the oven and bake for 18-22 minutes.

– To check if they are done, stick a toothpick in the center. It should come out clean or have a few moist crumbs.

– Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Tricks

Baking Tips

– Use room temperature ingredients. This helps the batter mix well.

– Do not overmix the batter. A few lumps are okay. This keeps the muffins light.

Presentation Tips

– Dust the tops with powdered sugar. This adds a sweet touch.

– Serve with a honey drizzle. It makes the muffins look great and taste even better.

Serving Suggestions

– Pair muffins with coffee or tea. They make a perfect match.

– These muffins are great for breakfast or a snack. Enjoy them any time of day!

Pro Tips

  1. Use Fresh Pumpkin Puree: For the best flavor, consider making your own pumpkin puree from fresh pumpkins rather than using canned. This adds a rich, vibrant taste to your muffins.
  2. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones.
  3. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps them blend more smoothly into the batter.
  4. Store Properly: Keep your muffins in an airtight container at room temperature to maintain their moisture. They can also be frozen for up to three months for later enjoyment.

Variations

Flavor Variations

You can change the taste of these muffins easily. One fun idea is to add chocolate chips to the batter. Just mix in about 1 cup of chocolate chips before you fill the muffin cups. The sweet chocolate pairs well with the pumpkin flavor.

Another tasty option is to include nuts or dried fruits. Chopped walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a bit of sweetness. About 1/2 cup of either works well. Stir them into the batter before filling the cups for a delightful surprise in every bite.

Dietary Adjustments

If you need a gluten-free option, you can use gluten-free flour instead of all-purpose flour. This simple swap keeps the muffins soft and tasty. Just make sure the gluten-free flour blend you pick is suitable for baking.

For those who want less sugar, you can substitute regular sugar with a sugar alternative. Options like stevia or monk fruit sweetener work well. Use the same amount as you would regular sugar. This way, you can enjoy these muffins without guilt!

Storage Info

Short-term Storage

To store your pumpkin cream cheese swirl muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. You can also use a cake dome for added protection against air and moisture. Avoid stacking them too tightly, as this can cause them to stick together.

Long-term Storage

For long-term storage, freezing is a great option. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to enjoy, simply take out the number you need.

Reheating Tips

To reheat muffins for the best results, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them moist and helps revive their flavor. If you’re in a hurry, you can use a microwave. Heat each muffin for about 15-20 seconds, but be careful not to make them too hot.

FAQs

Can I make this recipe without eggs?

Yes, you can make these muffins without eggs. You can use a substitute like flaxseed meal or applesauce. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well in keeping your muffins moist.

How do I know when the muffins are done?

To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Watch the baking time closely. The muffins usually take 18-22 minutes.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft. Then, mash it until smooth. Make sure to measure one cup for the recipe. Fresh pumpkin offers a great taste and texture in your muffins.

You’ve learned how to make delicious pumpkin cream cheese muffins. We covered the ingredients, step-by-step prep, and baking tips. Remember to use room temperature ingredients and avoid overmixing. Feel free to add your own twist with chocolate or nuts. Store them right to enjoy later, and don’t forget those reheating tips. This recipe offers a tasty treat for breakfast or snacks. Now, it’s time to bake and enjoy the flavor

- 1 cup pumpkin puree - 1/2 cup vegetable oil - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 tablespoon lemon juice - 1 teaspoon vanilla extract (for the cream cheese mixture) Gathering these ingredients is the first step to making my favorite pumpkin cream cheese swirl muffins. The pumpkin puree brings a rich flavor and moisture. You will also need two types of sugar, granulated and brown, for sweetness and depth. Vegetable oil keeps the muffins soft and tender. Next, the eggs bind everything together. I add vanilla extract for a warm aroma. For the dry mix, I use all-purpose flour, baking powder, and baking soda to help the muffins rise. The spices—cinnamon, nutmeg, and ginger—give a cozy, fall taste. Do not forget the salt; it enhances all the flavors. The cream cheese filling is key to this recipe. It needs to be softened so it mixes well with the powdered sugar and lemon juice. I add a bit of vanilla to the cream cheese for extra flavor. With this list of ingredients, you're ready to bake a treat that is spiced just right and creamy inside. Enjoy the process! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - In a large bowl, mix the wet ingredients well. These include pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. - In another bowl, prepare the dry ingredients. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk them together so they mix evenly. - Spoon the pumpkin batter into muffin cups. Fill them about halfway. - Next, add a big spoonful of cream cheese filling on top of the batter. - Finally, layer the remaining pumpkin batter over the cream cheese. Each cup should be around 3/4 full. - Place the muffin tin in the oven and bake for 18-22 minutes. - To check if they are done, stick a toothpick in the center. It should come out clean or have a few moist crumbs. - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. - Use room temperature ingredients. This helps the batter mix well. - Do not overmix the batter. A few lumps are okay. This keeps the muffins light. - Dust the tops with powdered sugar. This adds a sweet touch. - Serve with a honey drizzle. It makes the muffins look great and taste even better. - Pair muffins with coffee or tea. They make a perfect match. - These muffins are great for breakfast or a snack. Enjoy them any time of day! Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider making your own pumpkin puree from fresh pumpkins rather than using canned. This adds a rich, vibrant taste to your muffins. Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps them blend more smoothly into the batter. Store Properly: Keep your muffins in an airtight container at room temperature to maintain their moisture. They can also be frozen for up to three months for later enjoyment. {{image_4}} You can change the taste of these muffins easily. One fun idea is to add chocolate chips to the batter. Just mix in about 1 cup of chocolate chips before you fill the muffin cups. The sweet chocolate pairs well with the pumpkin flavor. Another tasty option is to include nuts or dried fruits. Chopped walnuts or pecans add a nice crunch. Dried cranberries or raisins bring a bit of sweetness. About 1/2 cup of either works well. Stir them into the batter before filling the cups for a delightful surprise in every bite. If you need a gluten-free option, you can use gluten-free flour instead of all-purpose flour. This simple swap keeps the muffins soft and tasty. Just make sure the gluten-free flour blend you pick is suitable for baking. For those who want less sugar, you can substitute regular sugar with a sugar alternative. Options like stevia or monk fruit sweetener work well. Use the same amount as you would regular sugar. This way, you can enjoy these muffins without guilt! To store your pumpkin cream cheese swirl muffins at room temperature, place them in an airtight container. This keeps them fresh for up to three days. You can also use a cake dome for added protection against air and moisture. Avoid stacking them too tightly, as this can cause them to stick together. For long-term storage, freezing is a great option. Allow the muffins to cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. They can last up to three months in the freezer. When ready to enjoy, simply take out the number you need. To reheat muffins for the best results, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. This method keeps them moist and helps revive their flavor. If you're in a hurry, you can use a microwave. Heat each muffin for about 15-20 seconds, but be careful not to make them too hot. Yes, you can make these muffins without eggs. You can use a substitute like flaxseed meal or applesauce. For one egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This works well in keeping your muffins moist. To check if the muffins are done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they are ready. Watch the baking time closely. The muffins usually take 18-22 minutes. Yes, you can use fresh pumpkin. Start by cooking the pumpkin until soft. Then, mash it until smooth. Make sure to measure one cup for the recipe. Fresh pumpkin offers a great taste and texture in your muffins. You've learned how to make delicious pumpkin cream cheese muffins. We covered the ingredients, step-by-step prep, and baking tips. Remember to use room temperature ingredients and avoid overmixing. Feel free to add your own twist with chocolate or nuts. Store them right to enjoy later, and don’t forget those reheating tips. This recipe offers a tasty treat for breakfast or snacks. Now, it’s time to bake and enjoy the flavors!

Pumpkin Cream Cheese Swirl Muffins

Delicious muffins with a creamy pumpkin and cream cheese swirl.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 2 cup vegetable oil
  • 3 4 cup granulated sugar
  • 1 2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 2 teaspoon ground nutmeg
  • 1 4 teaspoon ground ginger
  • 1 4 teaspoon salt
  • 8 oz cream cheese, softened
  • 1 4 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (for the cream cheese mixture)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing each cup.
  • In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and 1 teaspoon of vanilla extract. Whisk until smooth.
  • In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk to distribute evenly.
  • Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
  • In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar, lemon juice, and 1 teaspoon of vanilla extract. Mix until creamy.
  • Spoon 2/3 of the pumpkin batter into each muffin cup, then add a tablespoon of cream cheese mixture on top. Layer the remaining pumpkin batter over the cream cheese.
  • Gently swirl the cream cheese mixture into the pumpkin batter with a toothpick or small knife.
  • Bake for 18-22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Lightly dust the tops of the muffins with powdered sugar for a touch of sweetness and visual appeal.
Keyword cream cheese, dessert, muffins, pumpkin

WANT TO SAVE THIS RECIPE?