Go Back
The right ingredients make these muffins shine. Let’s break them down into dry, wet, and cream cheese swirl ingredients. - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger These dry ingredients form the base of your muffins. The flour gives structure, while sugars add sweetness. Baking soda and baking powder are your leavening agents, helping the muffins rise. Cinnamon, nutmeg, and ginger add warmth and spice, making your kitchen smell amazing. - 1 cup canned pumpkin puree - 2 large eggs, at room temperature - ½ cup vegetable oil - 1 teaspoon vanilla extract Pumpkin puree is the star of the show, giving moisture and flavor. The eggs help bind everything together. Vegetable oil keeps the muffins soft, and vanilla adds a lovely aroma. - 8 oz cream cheese, softened to room temperature - ¼ cup powdered sugar - 1 teaspoon vanilla extract This swirl adds richness and creaminess. Mixing in powdered sugar sweetens the cream cheese, making it a delightful contrast to the spiced muffin batter. The vanilla enhances the overall flavor, creating a perfect harmony. These ingredients blend to create a cozy treat you’ll want to share. - Preheat the oven to 350°F (175°C). This step is key for even baking. - Line your muffin tin with paper liners. This helps with easy removal and cleanup. - In a large mixing bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. - Whisk these dry ingredients thoroughly. This ensures that your spices and leavening agents mix well. - In a separate bowl, blend 1 cup pumpkin puree, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract. Mix until smooth. - Pour the wet mixture into the dry ingredients. Mix gently with a spatula or wooden spoon. - Avoid overmixing! A few lumps are okay, as this keeps your muffins light. - In another bowl, beat 8 oz softened cream cheese with ¼ cup powdered sugar and 1 teaspoon vanilla extract. Mix until it's smooth and creamy. - Spoon about 2 tablespoons of muffin batter into each lined muffin cup. - Add 1 tablespoon of cream cheese mixture on top, then finish with another tablespoon of muffin batter. - Use a toothpick to gently swirl the cream cheese into the muffin batter. This creates a nice marbled look. - Bake the muffins for 18-20 minutes. - Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs. - Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps set their texture nicely. Using room temperature ingredients is key. It helps the batter mix well. Cold eggs and cream cheese can cause lumps. Let these sit out for about 30 minutes before you start. Avoid overmixing your batter. When you mix too much, muffins can turn dense. Stir just until the dry and wet ingredients combine. A few lumps are okay; they will bake out. You can add spices for an extra flavor boost. Try a pinch of cloves or allspice. You could also mix in chopped nuts or chocolate chips for a fun twist. For toppings, consider a light glaze. A simple mix of powdered sugar and milk works well. You can also sprinkle some cinnamon sugar on top before baking. Once cooled, dust the muffins lightly with powdered sugar. This adds a nice touch and looks great. Serve them on a pretty platter. Pair these muffins with hot coffee or tea for a cozy treat. You could even add a side of cream cheese frosting for extra yum! {{image_4}} You can make these muffins even better for you. Try using whole wheat flour instead of all-purpose flour. Whole wheat flour adds fiber and nutrients. It gives the muffins a hearty taste. For sweeteners, consider using honey or maple syrup. These natural sweeteners give a unique flavor. They also can be less processed than regular sugar. Want to change things up? Add chocolate chips or nuts to the batter. Chocolate chips bring a sweet surprise. Nuts add crunch and a nutty flavor. You can also switch your spices. Use pumpkin spice for a classic taste. Or try other spices like cloves for a new twist. Incorporating seasonal fruits makes the muffins special. Add cranberries for a tart burst. Apples add sweetness and a nice texture. You can adjust these muffins for holidays too. For Halloween, add spooky sprinkles. For Thanksgiving, use nutmeg and cinnamon for more fall flavors. To keep your muffins fresh, store them in an airtight container. This helps to prevent them from drying out. You can use a plastic container or a resealable bag. If they sit out, eat them within two days. For longer storage, consider freezing. Freezing muffins is simple. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap and place them in a freezer bag. This keeps them fresh for up to three months. When you want to enjoy them, just take one out and let it thaw at room temperature or microwave it for a few seconds. To reheat muffins, use your oven or microwave. For the oven, set it to 350°F (175°C) and place the muffin inside for about 5-10 minutes. This helps keep the texture soft. If using a microwave, heat each muffin for 10-15 seconds. Be careful not to overheat, as this can dry them out. Yes, you can use fresh pumpkin. Just cook and puree the pumpkin first. Make sure it’s smooth, like canned puree. This will give your muffins a fresh taste. If you need a substitute, try Greek yogurt or ricotta cheese. Both will add creaminess. You can also use vegan cream cheese for a dairy-free option. These muffins stay fresh for about three days at room temperature. Store them in an airtight container. You can also keep them in the fridge for up to a week. Yes, you can make these muffins gluten-free. Use a gluten-free flour blend. Ensure it has a good binding agent, like xanthan gum, to keep the muffins fluffy. For dairy-free muffins, use a plant-based cream cheese. Substitute regular milk with almond milk or oat milk. These swaps will keep the muffins moist and tasty. To check if the muffins are done, insert a toothpick in the center. It should come out clean or have a few moist crumbs. If it’s wet, bake for another minute or two. These pumpkin muffins are a tasty treat, packed with flavor and comfort. You learned about the ingredients, how to mix them, and bake them to perfection. I shared tips for texture and flavor, plus fun variations to try. Don’t forget to store or freeze your muffins properly to keep them fresh. Enjoy making these muffins for yourself or to share with others! Happy baking!

Pumpkin Cream Cheese Swirl Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Swirl Muffins! These easy-to-make treats are perfect for fall, combining the rich flavors of pumpkin and warm spices with a creamy swirl of cheesecake goodness. In just 35 minutes, you can create a dozen moist and flavorful muffins that will impress family and friends. Click to explore the full recipe and get baking today for a delightful autumn treat!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

1 cup canned pumpkin puree

½ cup granulated sugar

½ cup packed brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

2 large eggs, at room temperature

½ cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened to room temperature

¼ cup powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners to prevent sticking and for easy removal.

    In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk these dry ingredients thoroughly to ensure an even distribution of leavening agents and spices.

      In a separate bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until everything is smoothly blended and homogeneous.

        Carefully pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Remember: it's perfectly fine to have a few lumps; overmixing can lead to dense muffins.

          For the cream cheese swirl: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract using a hand mixer or a whisk until the mixture is smooth and creamy without any lumps.

            To assemble the muffins, spoon approximately 2 tablespoons of muffin batter into each lined muffin cup. Follow this by adding about 1 tablespoon of the cream cheese mixture on top. Finish with another tablespoon of muffin batter over the cream cheese layer.

              Using a toothpick or skewer, gently swirl the cream cheese into the muffin batter, creating a beautiful marbled effect without completely mixing the layers together.

                Bake in your preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.

                  Once baked, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, allowing the texture to set properly.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Once cooled, you can dust the muffins lightly with powdered sugar for a touch of elegance, or serve them on a beautiful platter with a side of cream cheese frosting for a delightful treat!