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Pumpkin Cream Cheese Swirl Muffins You’ll Obsess Over

ByEmma

Fall baking just got way more exciting with these Pumpkin Cream Cheese Swirl Muffins. Moist spiced pumpkin bread meets a rich tangy cream cheese swirl—basically your new breakfast (or dessert… or snack) obsession. Let’s bake!

Contents

Why You’ll Love These Muffins

  • Perfect texture: Fluffy pumpkin base with a creamy dreamy swirl.
  • Fall flavors: Cinnamon nutmeg and pumpkin = cozy in every bite.
  • Easy to make: No fancy skills needed—just swirl and bake!
  • Crowd-pleaser: These disappear fast at brunches and bake sales.

Pro tip: Warm them up for 10 seconds and watch that cream cheese get extra gooey. Trust me.

Ingredients You’ll Need

(Makes 12 muffins)

Pumpkin Batter

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin pie spice (or 1 ½ tsp cinnamon + ½ tsp nutmeg + ¼ tsp cloves + ¼ tsp ginger)
  • 1 cup canned pumpkin puree (not pumpkin pie filling!)
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 eggs
  • 1 tsp vanilla extract

Cream Cheese Swirl

  • 4 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

Pro tip: Bring cream cheese to room temp for a smooth swirl—no lumps!

Step-by-Step Instructions

1. Prep & Preheat

  • Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease well.
  • In a bowl whisk flour baking soda salt and spices. Set aside.

2. Make the Pumpkin Batter

  • In another bowl mix pumpkin sugars oil eggs and vanilla until smooth.
  • Gently fold in dry ingredients—don’t overmix! A few lumps are fine.

3. Whip Up the Cream Cheese Swirl

  • Beat cream cheese sugar egg yolk and vanilla until creamy.

4. Layer & Swirl

  • Fill muffin cups ¾ full with pumpkin batter.
  • Drop 1 tsp cream cheese mix onto each. Use a toothpick to swirl gently—don’t overdo it!

5. Bake to Perfection

  • Bake 18–22 minutes until a toothpick comes out clean (avoid the swirl spot).
  • Cool 5 minutes in the pan then transfer to a rack.

*Pro tip: For bakery-style domes start at 400°F for 5 mins then reduce to 375°F.*

Storage & Serving Ideas

  • Store: Keep in an airtight container for 3 days at room temp or 5 days in the fridge.
  • Freeze: Wrap individually and freeze for 2 months. Reheat in the microwave!
  • Serve: Dust with powdered sugar drizzle with caramel or add a pat of butter.

Final Thoughts

These muffins are next-level good—soft spiced and just sweet enough. Whether you’re a pumpkin fanatic or a cream cheese devotee this recipe is a must-try. Tag me if you make them (#PumpkinObsession) and happy baking! 🎃🧁

P.S. Craving chocolate? Add chocolate chips to the batter. You’re welcome.

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