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Moist Pumpkin Cream Cheese Muffins with Cinnamon Swirl

moist pumpkin cream cheese muffins - featured image
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These moist pumpkin muffins feature a tender crumb with a creamy cinnamon-kissed cream cheese swirl, perfect for cozy fall mornings or snacks.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pure canned pumpkin
  • 1 tsp vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  2. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with 1/3 cup sugar until smooth. Add 1 large egg and 1 tsp ground cinnamon, mixing until fully combined and creamy. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, and salt.
  4. Combine the wet ingredients: In another bowl, whisk sugar with vegetable oil until blended. Add 2 eggs one at a time, beating well after each. Stir in pumpkin and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula until just combined. The batter should be thick but smooth with no large lumps.
  6. Assemble the muffins: Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add a heaping tablespoon of cream cheese filling on top. Follow with another 2 tablespoons of pumpkin batter to cover the cream cheese. Use a skewer or butter knife to gently swirl the cream cheese into the batter.
  7. Bake for 22-25 minutes, or until a toothpick inserted near the edge comes out clean. Muffins should be golden brown and spring back slightly when touched.
  8. Cool muffins in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for smooth mixing. Chill cream cheese filling for 10 minutes if it bubbles out during baking. Swirl gently to create defined ribbons. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon swirl, moist pumpkin muffins, fall baking, easy pumpkin recipe

Find it online: https://wigglebite.com/moist-pumpkin-cream-cheese-muffins-with-cinnamon-swirl-easy-recipe/