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Delicious Recipe

Delicious Recipe
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★★★★★

5.3 from 7 reviews

These Cream Cheese Pumpkin Muffins are moist, flavorful, and perfect for fall. They feature a rich pumpkin batter spiced with pumpkin pie seasoning, topped with a luscious cream cheese swirl that adds a creamy contrast. Easy to make and perfect for breakfast or a snack, these muffins combine classic autumn flavors with a delightful creamy center.

Ingredients

Scale

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

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 the oven to 375°F (190°C). Line a muffin tin with paper liners or grease them 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 well combined.
  3. Make Batter: In a large bowl, whisk pumpkin puree with granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth. Gradually add the dry ingredient mixture and stir gently until just combined, being careful not to overmix to keep the 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 until fully blended into a creamy mixture.
  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 swirl the cream cheese gently into the batter or leave as a dollop for a rustic look.
  6. Bake: Bake muffins in the preheated oven for 18-20 minutes or until a toothpick inserted in the muffin portion (not the cream cheese swirl) comes out mostly clean with a few moist crumbs.
  7. Cool & Store: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped for up to 3 months.

Notes

  • For a smoother swirl, powdered sugar can be used instead of granulated sugar in the cream cheese mixture.
  • Use canned pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • Do not overmix the batter to avoid dense muffins.
  • You can substitute oil with cooled melted butter for a richer flavor.
  • Ensure eggs are at room temperature for better batter consistency.
  • These muffins freeze well; thaw at room temperature or warm briefly before serving.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipes, autumn baking, pumpkin dessert, creamy pumpkin muffins

Find it online: https://delishfamilyrecipe.com/delicious-recipe-2/