Name: Pumpkin, Muffins, Fall Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3/4 cups all-purpose flour.; 1 teaspoon baking soda.; 1/2 teaspoon baking powder.; 1/2 teaspoon salt.; 1 1/2 teaspoons ground cinnamon.; 1 teaspoon ground nutmeg.; 1/2 teaspoon ground ginger.; 1/4 teaspoon ground cloves.; 1/2 cup granulated sugar.; 1/2 cup light brown sugar, packed.; 1 cup canned pumpkin puree.; 1/2 cup vegetable oil.; 2 large eggs.; 1 teaspoon vanilla extract.; 4 oz cream cheese, softened.; 1/4 cup granulated sugar (for filling).; 1 large egg yolk.; 1/2 teaspoon vanilla extract (for filling).

These fluffy pumpkin cream cheese swirl muffins are a delightful blend of warm spices and creamy filling, perfect for the fall season.

These fluffy pumpkin cream cheese swirl muffins are a delightful blend of warm spices and creamy filling, perfect for the fall season. In the following section, let’s explore the ingredients you’ll need to create these delicious muffins.

Essential Ingredients for Pumpkin Cream Cheese Muffins

All-purpose flour: Forms the base of the muffin, providing structure and texture.
Baking soda and baking powder: Help the muffins rise and become fluffy.
Salt: Balances sweetness and enhances flavors.

Ground cinnamon, nutmeg, ginger, and cloves: These spices add warmth and depth, bringing out the autumnal flavors.
Granulated sugar and light brown sugar: Contribute sweetness and moisture to the muffins.
Canned pumpkin puree: Provides moisture and a rich pumpkin flavor. Ensure it's plain puree, not pumpkin pie filling.

Vegetable oil: Adds moisture, making the muffins tender and soft.
Eggs: Help bind the ingredients and add richness.
Vanilla extract: Enhances the flavors of the spices and pumpkin.
Cream cheese: Used for the swirl filling, adding a tangy, creamy contrast to the muffins.

Egg yolk: Provides richness to the cream cheese filling.

Step-by-Step Instructions for Making Pumpkin Cream Cheese Swirl Muffins

Step 1: Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
Step 2: Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. Set this mixture aside.
Step 3: Prepare the Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter, as it can affect the muffins’ texture.
Step 5: Make the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture becomes smooth and creamy.
Step 6: Fill the Muffin Cups: Spoon 2 tablespoons of pumpkin batter into each muffin cup. Add 1 teaspoon of the cream cheese mixture on top of the batter, then cover with another tablespoon of pumpkin batter. Fill the muffin cups about 3/4 full.
Step 7: Create the Swirl Effect: Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
Step 8: Bake the Muffins: Bake the muffins for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Storage Tips

Enjoy these muffins warm for the best experience, especially with a cup of coffee or tea.

Store them in an airtight container at room temperature for up to 3 days.
If you want them to last longer, refrigerate the muffins for up to 5 days. Let them come to room temperature before serving.
These muffins can be frozen for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours before enjoying.

Helpful Notes and Variations

If you want to make the muffins dairy-free, substitute cream cheese with a plant-based alternative.
For an extra crunch, sprinkle chopped pecans or walnuts on top before baking.
Consider adding chocolate chips to the batter for a sweet twist.

You can use whole wheat flour instead of all-purpose flour for a healthier version.

Tips from Professional Bakers

Paul Hollywood: Always use room-temperature ingredients for smoother batter and even baking.
Mary Berry: Avoid overmixing the batter to keep the muffins light and fluffy.
Dorie Greenspan: When swirling the cream cheese, be gentle to ensure a beautiful marbled effect without mixing the layers completely.