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Cozy Pumpkin Cream Cheese Swirl Muffins

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These cozy pumpkin cream cheese swirl muffins with streusel topping are a perfect balance of rich, creamy, and crunchy, ideal for quick and satisfying fall breakfasts or snacks.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (can swap with melted coconut oil or melted unsalted butter)
  • 2 large eggs, room temperature
  • 1 cup (240 g) pumpkin puree, canned or homemade
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) buttermilk or plain yogurt thinned with a little milk
  • 8 oz (225 g) cream cheese, softened
  • 1/3 cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (40 g) all-purpose flour (for streusel)
  • 1/3 cup (70 g) packed brown sugar
  • 1/2 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (43 g) unsalted butter, cold and diced
  • Optional: 1/4 cup (30 g) chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk sugar and vegetable oil until blended. Add eggs one at a time, beating well after each.
  4. Stir in pumpkin puree, vanilla extract, and buttermilk until smooth.
  5. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined; some lumps are okay.
  6. In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top, then cover with another 2 tablespoons of pumpkin batter.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  9. In a small bowl, combine flour, brown sugar, and cinnamon for streusel. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts if using.
  10. Sprinkle streusel topping generously over each muffin.
  11. Bake for 20–25 minutes or until a toothpick inserted near the center comes out mostly clean.
  12. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Softening cream cheese properly is crucial to avoid lumps and leaking during baking. Do not overmix the batter to keep muffins tender. Keep butter cold when making streusel to maintain crumbly texture. Muffins can be stored at room temperature for 2 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, streusel topping, fall recipe, easy muffins, homemade breakfast

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