These moist pumpkin muffins come with a delicious cream cheese swirl that makes them extra special! Perfect for fall and great with a warm cup of coffee!
Honestly, who can resist a warm muffin with that sweet cream cheese surprise inside? I love sharing them with friends, but sometimes I keep them all to myself! 🤫
Making these muffins is a breeze. Just mix the ingredients, add the cream cheese, and bake! You’ll have a tasty treat that brightens any day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of the muffins. You can swap it for whole wheat flour for a healthier option, but note it may make the muffins denser.
Canned Pumpkin Puree: Fresh pumpkin can be used, just be sure to cook and puree it until smooth. It will give a fresher taste, but make sure it isn’t too watery!
Granulated and Brown Sugar: These sugars add sweetness. If you want to cut down on sugar, you can use coconut sugar or a sugar substitute. Adjust to your taste preference.
Vegetable Oil: This keeps the muffins moist. You can replace it with melted coconut oil or even applesauce for a lower-fat option.
Cream Cheese: If you’re looking for a lighter option, try Greek yogurt or a vegan cream cheese alternative. The texture and flavor will vary, but both can work well!
How Do You Achieve a Perfect Cream Cheese Swirl?
The cream cheese swirl adds a delightful richness. To achieve the ideal swirl, keep these tips in mind:
- Ensure your cream cheese is well softened to avoid lumps. Mixing it until creamy is key!
- When adding the cream cheese mixture, don’t completely blend it into the pumpkin batter. The trick is to leave some space for swirling.
- Use a toothpick or knife to gently swirl, but avoid overdoing it. Swirling just enough creates that beautiful marbled effect!
Moist Pumpkin Muffins with Cream Cheese Swirl
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 20-25 minutes to bake. In total, you’ll spend about 40-45 minutes making delicious pumpkin muffins that are perfect for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your muffins when you’re done mixing!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mix it until everything is well combined and set aside for later.
3. Combine the Wet Ingredients:
In a larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or spatula to blend everything together until it’s smooth and well combined.
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredient mixture to the wet ingredients. Gently stir everything together until just combined. Be careful not to overmix, as that can make your muffins tough!
5. Prepare the Cream Cheese Swirl:
In a separate small bowl, beat the softened cream cheese until it becomes smooth. Add the sugar, egg, and vanilla extract, and continue beating until the mixture is creamy and well blended.
6. Fill the Muffin Cups:
Fill each muffin cup about halfway with the pumpkin batter. Then, add about a tablespoon of the cream cheese mixture on top of the pumpkin batter in each cup. This way, you’ll have that yummy cream cheese surprise!
7. Create the Swirl:
Using a toothpick or a knife, gently swirl the cream cheese mixture into the pumpkin batter. Be careful to keep the swirl on top to create a nice marbled effect.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean. Your kitchen should smell fantastic!
9. Cool Before Serving:
Once done, let the muffins cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps avoid soggy bottoms!
Enjoy your deliciously moist pumpkin muffins with a delightful cream cheese swirl! They’re perfect for breakfast, snacks, or dessert!
FAQ for Moist Pumpkin Muffins with Cream Cheese Swirl
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can absolutely use fresh pumpkin! Just cook and puree it until smooth. Make sure to drain excess moisture so your muffins don’t become soggy.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Adjust the Sweetness of the Muffins?
Definitely! You can reduce the sugar by up to 1/4 cup if you prefer less sweetness, or even use a sugar substitute. Just keep in mind that this may slightly affect the texture.
How Can I Make These Muffins Gluten-Free?
To make gluten-free muffins, substitute the all-purpose flour with a gluten-free baking blend. Ensure that your other ingredients, such as baking powder and vanilla extract, are also gluten-free.