Pumpkin Cream Cheese Swirl Muffins

Ingredients 

You’ll Need

For the Pumpkin Batter:

1 3/4 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil (or melted butter)

1/4 cup milk

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1/2 teaspoon vanilla extract

Kitchen Equipment Needed

To make these delicious muffins, you’ll need:

Muffin tin (12-count)

Paper muffin liners or non-stick spray

Two mixing bowls

Electric mixer or whisk

Spatula

Ice cream scoop or large spoon for portioning the batter

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2: Make the Pumpkin Batter

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. These warm spices give the batter that signature autumn flavor.

In a separate bowl, beat the eggs and mix in the pumpkin puree, vegetable oil, milk, and vanilla extract. Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 3: Prepare the Cream Cheese Filling

In another bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until smooth and creamy.

Step 4: Assemble the Muffins

Using an ice cream scoop or large spoon, fill each muffin cup about 3/4 of the way with the pumpkin batter. Then, add about a tablespoon 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 marbled effect.

Step 5: Bake

Place the muffins in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as the muffins can dry out quickly.

Step 6: Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely