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Pumpkin Swirl Muffins Recipe

Pumpkin Swirl Muffins Recipe
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★★★★★

5 from 8 reviews

These Pumpkin Swirl Muffins combine the warm spices of cinnamon, nutmeg, and cloves with moist pumpkin puree and a creamy, tangy cream cheese swirl for a perfect autumn treat. Perfect for breakfast or a snack, these muffins are rich in flavor and beautifully marbled with sweet cream cheese.

Ingredients

Scale

For the Muffins:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (100 g) brown sugar, packed
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 g) canned pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Swirl:

  • 6 oz (170 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin to prevent sticking.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This blend of spices gives the muffins their characteristic warm flavor.
  3. Combine the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until thoroughly mixed. Then add the canned pumpkin puree, eggs, and vanilla extract. Mix until the batter is smooth and uniform.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, taking care not to overmix, as this can cause the muffins to become dense and tough.
  5. Prepare the Cream Cheese Swirl: In a separate small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract together until smooth and creamy. This mixture will add a deliciously rich swirl to your muffins.
  6. Assemble the Muffins: Spoon the pumpkin batter into the prepared muffin tin, filling each cup about halfway. Then add a dollop of the cream cheese mixture on top of each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a beautiful marbled pattern.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
  8. Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the pan.

Notes

  • Do not overmix the batter to ensure light, fluffy muffins.
  • Use canned pumpkin puree for best texture and flavor.
  • Make sure cream cheese is softened to easily blend with sugar and egg yolk.
  • Swirling gently is key to achieving a beautiful marbled effect.
  • These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for up to 1 month.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, autumn recipe, spiced muffins, pumpkin puree

Find it online: https://tastewithamy.com/pumpkin-swirl-muffins-recipe/