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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.2 from 27 reviews

Delight in the perfect fall treat with these Pumpkin Cream Cheese Muffins. Moist pumpkin-infused muffins are swirled with a rich, creamy vanilla cream cheese mixture for a flavorful and tender bite. Ideal for breakfast, dessert, or an afternoon snack, these muffins combine warm spices and a luscious cream cheese swirl for a comforting seasonal delight.

Ingredients

Scale

Muffin Ingredients

  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted and cooled butter
  • 1 tablespoon vanilla extract

Cream Cheese Swirl Ingredients

  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. This ensures even distribution of leavening agents and spices.
  3. Combine Wet Ingredients: In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Add the eggs, vegetable oil (or melted butter), and vanilla extract, mixing well.
  4. Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients, whisking gently until no lumps remain. Avoid over-mixing to keep the muffins tender. Fill each muffin cup about ¾ full with the batter.
  5. Prepare the Cream Cheese Swirl: In a separate bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, egg yolk, and vanilla extract, then beat until well combined and smooth.
  6. Top and Swirl: Spoon about 1 tablespoon of the cream cheese mixture onto the center of each muffin batter portion. Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin batter, creating marbled swirls.
  7. Bake: Bake the muffins for 18-20 minutes or until a toothpick inserted into the pumpkin batter comes out clean or with just a few moist crumbs. Do not over-bake.
  8. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before removing them. Serve warm or cool completely before storing.

Notes

  • Storage: Refrigerate muffins in an airtight container for up to 5 days. For best flavor, bring to room temperature or serve slightly chilled.
  • No Pumpkin Spice?: Create your own blend with 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice.
  • Baking Variation: Use the same batter to bake a loaf instead of muffins for pumpkin cream cheese bread.
  • Mixing Tip: Avoid over-mixing the batter to prevent tough, dry muffins caused by gluten overdevelopment.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall muffin recipe, pumpkin dessert, breakfast muffins

Find it online: https://dishedbydana.com/pumpkin-cream-cheese-muffins-recipe/