Of course! These Pumpkin Cream Cheese Swirl Muffins are a fall favorite. They combine spiced, moist pumpkin bread with a rich, tangy cream cheese swirl for a perfect bakery-style treat.
Here is a detailed recipe to create these delicious muffins.
Pumpkin Cream Cheese Swirl Muffins
This recipe makes 12 standard-sized muffins.
Ingredients:
For the Cream Cheese Filling:
· 8 oz (1 block) cream cheese, softened to room temperature
· 1 large egg yolk
· ⅓ cup granulated sugar
· ½ teaspoon vanilla extract
For the Pumpkin Muffin Batter:
· 1 ¾ cups all-purpose flour
· 1 tablespoon pumpkin pie spice*
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· ½ teaspoon salt
· 1 (15 oz) can 100% pure pumpkin puree (not pumpkin pie filling)
· 1 cup granulated sugar
· ½ cup packed light brown sugar
· 2 large eggs, at room temperature
· ½ cup vegetable oil or melted coconut oil
· 2 teaspoons vanilla extract
Quick Pumpkin Pie Spice Mix: No store-bought spice? Use: 1 ½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice or cloves.
Instructions:
- Prepare the Cream Cheese Filling:
· In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
· Add the egg yolk, ⅓ cup sugar, and vanilla extract. Beat until all ingredients are fully combined and smooth. Set aside.
- Make the Muffin Batter:
· Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
· In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
· In another large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract together until smooth and well combined.
· Pour the wet pumpkin ingredients into the dry flour mixture. Gently fold together with a spatula until just combined. Do not overmix; a few lumps are okay. Overmixing leads to tough muffins.
- Assemble the Muffins:
· Divide the pumpkin batter evenly among the 12 muffin cups, filling each about ⅔ full.
· Spoon a generous tablespoon of the cream cheese mixture right onto the center of each muffin batter cup.
· Use a toothpick, skewer, or thin knife to gently swirl the cream cheese into the pumpkin batter. Don’t over-swirl; you want beautiful marbled patterns, not a mixed-in mess.
- Bake:
· Bake for 18-22 minutes, or until a toothpick inserted into the pumpkin part of a muffin (avoid the cream cheese swirl) comes out clean.
· The muffins will be springy to the touch, and the cream cheese swirl will be set.
- Cool:
· Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
· The cream cheese swirl will firm up as they cool. For the best texture and to prevent sticking, let them cool completely before storing.
Pro Tips for the Best Muffins:
· Room Temperature is Key: Ensure your cream cheese, eggs, and egg yolk are at room temperature. This prevents a lumpy filling and ensures a smooth, even batter.
· Don’t Overmix: The #1 rule for tender muffins is to mix the batter until the ingredients are just combined. A few streaks of flour are okay.
· Pumpkin Puree Note: Make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
· High Baking Temp: Starting at 375°F (190°C) gives the muffins a nice “oven spring” or rise before the structure sets, creating a beautiful dome.
· Storage: Store cooled muffins in an airtight container in the refrigerator for up to 5 days because of the cream cheese. They can also be frozen for up to 3 months.
· Serving: These muffins are delicious slightly warm or at room temperature.
Enjoy your homemade bakery-style muffins! They are the perfect taste of autumn.