Pumpkin Cream Cheese Swirl Muffins Recipe
These Pumpkin Cream Cheese Swirl Muffins are the perfect fall treat! Soft, moist pumpkin muffins are swirled with a creamy cream cheese filling, making each bite a delightful surprise.
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Ingredients:
For the Muffins:
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| Ingredient | Quantity |
|---|---|
| All-purpose Flour | 1 ¾ cups |
| Granulated Sugar | 1 cup |
| Brown Sugar | ½ cup |
| Pumpkin Puree | 15 oz |
| Eggs | 2 large |
| Vegetable Oil | ½ cup |
| Vanilla Extract | 1 tablespoon |
| Pumpkin Pie Spice | 1 tablespoon |
| Baking Soda | 1 teaspoon |
| Salt | ½ teaspoon |
For the Cream Cheese Swirl:
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| Ingredient | Quantity |
|---|---|
| Cream Cheese, softened | 8 oz |
| Granulated Sugar | ¼ cup |
| Egg Yolk | 1 large |
| Vanilla Extract | 2 teaspoons |
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, brown sugar, and pumpkin puree. Add the eggs, vegetable oil, and vanilla extract, and mix until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare Cream Cheese Swirl: In a small bowl, beat together the cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups.
- Add Cream Cheese Swirl: Dollop a spoonful of cream cheese mixture on top of each muffin. Swirl the cream cheese into the batter using a toothpick.
- Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Enjoy these delicious Pumpkin Cream Cheese Swirl Muffins warm or at room temperature.
