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Cream Cheese Pumpkin Muffins Recipe

Cream Cheese Pumpkin Muffins Recipe
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★★★★★

5.1 from 24 reviews

These Cream Cheese Pumpkin Muffins are moist, flavorful, and perfectly spiced for fall. Featuring a tender pumpkin batter swirled with a rich, creamy cheese filling, they are an ideal treat for breakfast or dessert. Easy to make and bursting with warm pumpkin pie spice flavors, these muffins combine the best of autumn baking in every bite.

Ingredients

Scale

For the Muffin Batter:

  • 1 ¾ cups all-purpose flour
  • 1 tbsp pumpkin pie spice (or homemade blend)
  • 1 tsp baking soda or baking powder
  • ½ tsp salt
  • 1 (15 oz) can pure pumpkin puree (not pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable or canola oil (or cooled melted butter)
  • 1 tbsp vanilla extract

For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar (or powdered sugar for smoother swirl)
  • 1 egg yolk
  • 1–2 tsp vanilla extract

Instructions

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups generously to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt until everything is well combined.
  3. Make Batter: In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Gradually add the dry ingredient mixture, stirring just until combined – be careful not to overmix to keep muffins tender.
  4. Prepare Swirl: In a separate bowl, beat the softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, then beat together until fully blended and creamy.
  5. Assemble Muffins: Fill each muffin cup about three-quarters full with the pumpkin batter. Drop approximately 1 tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick to gently swirl the cream cheese into the batter, or leave it as a dollop for a rustic look.
  6. Bake: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the muffin portion (avoiding the cream cheese swirl) comes out with just a few moist crumbs.
  7. Cool & Store: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container refrigerated for up to 5 days or freeze individually for up to 3 months.

Notes

  • For an extra moist texture, use oil instead of melted butter in the batter.
  • Ensure eggs and cream cheese are at room temperature for easier mixing.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if homemade.
  • Do not overmix the muffin batter to avoid dense, tough muffins.
  • Freezing muffins individually helps maintain freshness; thaw before eating.
  • For a smoother swirl, use powdered sugar in the cream cheese mixture instead of granulated sugar.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl muffins, fall recipes, pumpkin spice muffins, easy breakfast muffins

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