These moist pumpkin muffins are like a warm hug on a chilly day! With a creamy swirl of cream cheese, they are sweet, spiced, and utterly comforting.
Honestly, I can’t resist having one (or two) with my morning coffee. They’re perfect for sharing—if you can bear to part with them! 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: The star of the show! Canned pumpkin puree is easy and convenient. You can use homemade pumpkin puree for a fresher taste, but make sure it’s well-drained to avoid excess moisture.
Spices: Cinnamon, nutmeg, cloves, and ginger give these muffins their warm flavor. If you don’t have all the spices, feel free to use pumpkin pie spice instead—it’s a perfect substitute!
Vegetable Oil: This keeps the muffins moist. You can swap it for melted coconut oil or applesauce for a healthier option.
Cream Cheese: For the swirl, use full-fat cream cheese for the best texture. If you’re looking for a lighter option, low-fat cream cheese can work too. You can even try mascarpone cheese for a different flavor!
How Do You Get the Cream Cheese Swirl Just Right?
Swirling the cream cheese into your muffins can be tricky, but it’s all about technique. After filling the muffin cups with pumpkin batter, drop a spoonful of cream cheese mixture on top.
- Use a toothpick or skewer to gently create swirls. Don’t overdo it—too much mixing can blend the cream cheese into the batter.
- Try to keep some distinct cream cheese spots on top for that pretty marbled effect.
- Remember, the cream cheese should be soft enough to spread easily; let it sit at room temperature if it’s too firm.
Moist Pumpkin Muffins with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. After that, allow some time for cooling, and you’ll have delicious muffins ready to enjoy in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line a 12-cup muffin tin with paper liners or grease them well with butter or cooking spray—this will help the muffins pop out easily later on.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mix of spices will give your muffins that lovely warm flavor.
3. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, eggs, and vanilla extract until everything is smooth and well combined. This mixture will provide the moisture and sweetness to the muffins.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula or wooden spoon until just combined. Remember, it’s okay if there are a few lumps—overmixing can make the muffins tough!
5. Make the Cream Cheese Swirl:
In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy. This swirl will add richness and flavor to your muffins.
6. Fill the Muffin Cups:
Use a spoon to fill each muffin cup about two-thirds full with the pumpkin batter. Then, drop about one tablespoon of the cream cheese mixture on top of the batter in each cup.
7. Create the Swirl:
Take a toothpick or skewer and gently swirl the cream cheese into the pumpkin batter, creating a beautiful marbled effect. Be careful not to mix it too much!
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean, except for where the cream cheese is.
9. Cool the Muffins:
Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now that your muffins are cooled, it’s time to enjoy these moist pumpkin muffins with their creamy, tangy swirl! They are perfect for breakfast or as a cozy afternoon snack. Delicious!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! You can use fresh pumpkin puree if you prefer. Just make sure to roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. Drain any excess moisture to avoid soggy muffins.
Can I Substitute Other Oils for Vegetable Oil?
Yes, you can use other types of oil! Melted coconut oil or olive oil are great options. If you want a healthier alternative, unsweetened applesauce can also be used to replace some or all of the oil.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Make the Muffin Batter in Advance?
Yes, you can make the muffin batter ahead of time! Store the batter in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before filling the muffin cups and adding the cream cheese swirl.
