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Pumpkin Cream Cheese Swirl Muffins

Delightful muffins combining tender pumpkin batter with a rich cream cheese swirl, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Ensure it's optional for gluten-free.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
Wet Ingredients
  • 1 cup pumpkin puree
  • 0.5 cups sugar
  • 0.25 cups brown sugar
  • 2 large eggs
  • 0.25 cups vegetable oil
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 0.5 cups cream cheese, softened Can use dairy-free alternative.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, mix the pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
Mixing
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  2. In a small bowl, whisk the softened cream cheese until smooth and creamy.
Assembly
  1. Fill each muffin cup with a scoop of the pumpkin batter, add a dollop of cream cheese, and top with more batter, swirling gently.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool slightly before serving.

Notes

To keep muffins fresh, store in an airtight container for up to a week in the refrigerator or freeze for up to three months. Reheat in a microwave or toaster oven.