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Pumpkin Cream Cheese Muffins Recipe

Pumpkin Cream Cheese Muffins Recipe
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★★★★★

5.2 from 19 reviews

Delight in the comforting flavors of autumn with these Pumpkin Cream Cheese Muffins. Moist pumpkin muffins are swirled with a rich, creamy vanilla-infused cream cheese filling, creating a perfect balance of spice and sweetness. Ideal for breakfast, a snack, or dessert, these muffins are easy to prepare and bring a festive touch to any occasion.

Ingredients

Scale

Muffin:

  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil, or melted and cooled butter
  • 1 tablespoon vanilla extract

Cream Cheese Swirl:

  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups to prevent sticking and set aside for easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. This ensures even distribution of leavening agents and spices for balanced flavor.
  3. Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in eggs, vegetable oil (or melted butter), and vanilla extract until thoroughly mixed.
  4. Incorporate Dry Ingredients: Gradually whisk the dry flour mixture into the wet ingredients until just combined and no lumps remain. Avoid overmixing to keep muffins tender.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tins, filling each about three-quarters full to allow room for rising.
  6. Prepare Cream Cheese Swirl: In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, then beat until fully combined and creamy.
  7. Add Cream Cheese Topping: Place about 1 tablespoon of the cream cheese mixture on top of each muffin batter. Use a toothpick to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect for a beautiful presentation.
  8. Bake Muffins: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the pumpkin section comes out clean with just a few moist crumbs attached.
  9. Cool and Serve: Let muffins cool in the pan for 10 minutes before serving warm, or allow them to cool completely on a wire rack before storing. Store in an airtight container to maintain freshness.

Notes

  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Ensure the cream cheese and egg yolk are at room temperature for a smoother cream cheese swirl.
  • Swirling with a toothpick is optional but enhances the visual appeal of the muffins.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • These muffins are best enjoyed warm but can be reheated briefly in the microwave.

Nutrition

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

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