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Moist Pumpkin Spice Muffins with Cream Cheese Swirl

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These moist pumpkin spice muffins with a gentle cream cheese swirl are a perfect fall treat, combining warm spices and a tender crumb for a cozy indulgence.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • 2 teaspoons (5 g) ground cinnamon, freshly ground if possible
  • ½ teaspoon (1 g) ground nutmeg
  • ¼ teaspoon (0.5 g) ground cloves, optional
  • ½ teaspoon (3 g) salt
  • 1 cup (245 g) pumpkin puree, canned or homemade
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) vegetable oil (can use melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • 4 ounces (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar, sifted
  • 1 large egg yolk, room temperature
  • ½ teaspoon (2.5 ml) vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease each cup.
  2. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisk to combine evenly.
  3. In a large bowl, whisk pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Add dry ingredients to wet mixture in two batches, folding gently with a rubber spatula after each addition. Mix just until combined.
  5. In a small bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth and fluffy.
  6. Spoon batter evenly into muffin cups, filling each about two-thirds full. Drop a heaping teaspoon of cream cheese mixture on top of each muffin batter portion.
  7. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter with a few figure-eight motions. Do not over-swirl.
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  9. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use freshly ground cinnamon for best aroma. Do not overmix the batter to avoid tough muffins. Soften cream cheese well before mixing. If cream cheese swirl is too thick, add a splash of milk. Use room temperature eggs for better emulsification. Tent muffins with foil if browning too quickly. Muffins can be stored at room temperature for 2 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin spice muffins, cream cheese swirl, fall treats, moist muffins, pumpkin recipe, easy muffins, autumn baking

Find it online: https://bitematrix.com/moist-pumpkin-spice-muffins-with-cream-cheese-swirl-easy-recipe-for-fall-treats/