Fluffy Pumpkin Cream Cheese Swirl Muffins (Print version)
Tall, fluffy pumpkin muffins with a tangy cream cheese swirl, warm spices, and a bakery-style dome.
# Ingredients:
For the muffins
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon kosher salt
05 -
1 1/2 teaspoons pumpkin pie spice
06 -
1/2 cup (100 g) packed light brown sugar
07 -
1/2 cup (100 g) granulated sugar
08 -
2 large eggs, room temperature
09 -
1/2 cup (120 ml) vegetable oil
10 -
1 cup (240 g) pumpkin puree
11 -
1 teaspoon pure vanilla extract
For the cream cheese swirl
12 -
8 oz (225 g) cream cheese, softened
13 -
1/4 cup (50 g) granulated sugar
14 -
1 large egg yolk, room temperature
15 -
1/2 teaspoon pure vanilla extract
# Instructions:
01 -
Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl until evenly combined.
02 -
In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla until smooth.
03 -
Add the dry ingredients to the wet and fold with a spatula until just combined. A few small lumps are fine; overmixing makes the crumb rubbery.
04 -
Beat softened cream cheese with sugar, egg yolk, and vanilla until creamy. Transfer to a piping bag or zip-top bag with a small corner snipped off.
05 -
Divide the batter among 12 paper-lined muffin cups, filling almost to the top. Pipe small dots of cream cheese over each muffin, then drag a toothpick through them to create a swirl.
06 -
Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) without opening the door and bake 15 to 18 minutes more, until the tops spring back when lightly touched.
# Good to know:
01 -
Best served the same day they are baked, though they keep well refrigerated for up to 4 days.
02 -
Let refrigerated muffins sit at room temperature for 20 minutes before eating for the best texture.