Homestyle Pumpkin Cream Cheese Muffins: A Swirled Treat (Print Version)

Bake delightful Homestyle Pumpkin Cream Cheese Muffins! Swirls of tangy cream cheese make these spiced pumpkin treats irresistible for any morning. Easy recipe.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Mix Magic

01 - 2 cups (240g) all-purpose flour
02 - 1 ½ cups (300g) granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp baking powder
05 - ½ tsp salt

→ Pumpkin & Wet Goodness

06 - 1 cup (240g) pumpkin puree (not pie filling)
07 - 1 large egg, room temperature
08 - ½ cup (120ml) vegetable oil

→ Cream Cheese Swirl Dreams

09 - 4 oz (113g) full-fat cream cheese, softened
10 - 3 tbsp granulated sugar
11 - ½ tsp vanilla extract

→ Spices & Flavor Boosters

12 - 2 tsp ground cinnamon
13 - ½ tsp ground nutmeg
14 - ¼ tsp ground ginger
15 - ⅛ tsp ground cloves
16 - 1 tsp vanilla extract (for muffin batter)

# Instructions:

01 - First, let's tackle that cream cheese swirl. In a small bowl, beat your softened cream cheese with a few tablespoons of sugar and a splash of vanilla until it’s perfectly smooth and lump-free. My biggest tip here: make sure the cream cheese is *really* soft, otherwise, you'll fight stubborn bits, and the swirl just won't be as dreamy. You want it light and fluffy, resisting the urge to eat it all with a spoon. Set aside.
02 - Next, grab a large bowl for your dry ingredients. Whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and all those glorious spices—cinnamon, nutmeg, ginger, and cloves. Give it a good, thorough whisk. This step is crucial for even distribution; I once rushed it and ended up with a spice-heavy muffin next to a bland one. You should smell that warm, inviting aroma already!
03 - In a separate, medium-sized bowl, whisk together your pumpkin puree, room-temperature egg, vegetable oil, and a dash of vanilla extract. Really get in there to ensure it's all smooth and beautifully integrated. The color will be this vibrant orange, hinting at the deliciousness to come. Make sure there are no streaks of egg yolk left; we want a perfectly smooth wet mix.
04 - Pour the wet ingredients into the dry. Now, listen closely: mix *just* until combined. A few lumps are totally fine! Overmixing is the sworn enemy of tender muffins; it makes them tough. I use a spatula and fold gently, maybe 10-15 strokes. The batter will be thick, wonderfully fragrant, and a deep orange. Don't worry if it looks a little messy; that's part of its charm.
05 - Line your muffin tin with paper liners. Fill each liner about two-thirds full with the pumpkin batter. Then, take a small spoon and dollop a spoonful of the cream cheese mixture onto the center of each muffin. Grab a toothpick or a small knife and gently swirl the cream cheese into the pumpkin batter. Don't overdo it, just a few artistic swirls to create that beautiful marbled effect.
06 - Pop your muffin tin into a preheated oven at 400°F (200°C) for about 5 minutes, then reduce the temperature to 375°F (190°C) and bake for another 18-20 minutes, or until a toothpick inserted into the pumpkin part comes out clean. The initial high heat gives them a lovely dome. When they emerge, your kitchen will smell like the best autumn day ever. Golden brown and puffed, those cream cheese swirls will be perfectly set. Let them cool slightly before devouring.

# Notes:

01 - Don't overmix the batter, even if it looks lumpy; a few lumps mean tender muffins!
02 - Storage advice that actually works from my kitchen trials: Keep them in an airtight container at room temp for 2 days, or fridge for up to 5; reheating is a must for chilled ones.
03 - Substitution I've tried that worked surprisingly well: A teaspoon of pumpkin pie spice blend works great if you're missing individual spices.
04 - Serving suggestion that makes this dish extra special: Enjoy warm with a strong cup of coffee or a cozy chai latte for the ultimate fall morning.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - spatula
06 - measuring cups/spoons
07 - toothpick

# Nutrition (Per Serving):

Calories: 300
Total Fat: 15g
Total Carbohydrate: 38g
Protein: 4g

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