Rich Pumpkin Cream Cheese Swirl Muffins for Fall (Print Version)

Warm, spiced Pumpkin Cream Cheese Swirl Muffins with a tangy cream cheese ribbon. A simple, comforting fall bake for breakfast or a sweet treat.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Muffin Base

01 - 1 ½ cups (190g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 tsp baking soda
05 - ½ tsp baking powder
06 - 2 tsp pumpkin pie spice
07 - ½ tsp salt
08 - 1 cup (240g) canned pumpkin puree (100% pumpkin)
09 - 1 large egg, at room temperature
10 - ½ cup (120ml) vegetable oil
11 - 1 tsp vanilla extract

→ Cream Cheese Swirl

12 - 4 oz (113g) cream cheese, softened
13 - ¼ cup (30g) powdered sugar

→ Optional Toppings

14 - 1/4 cup chopped pecans or walnuts
15 - 1 tbsp granulated sugar + 1/2 tsp cinnamon (for cinnamon sugar sprinkle)

# Instructions:

01 - First, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners; I find this makes cleanup so much easier, and honestly, who needs more dishes? In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk, making sure there are no lumpy bits of brown sugar; I once thought I did, only to find a little sugar clump in a muffin later. It’s an easy step to rush, but don't!
02 - In a separate medium bowl, combine the pumpkin puree, egg, vegetable oil, and vanilla extract. Whisk these until they’re smoothly combined. You want a nice, even orange color. This is where you can really smell that lovely pumpkin. I always take a moment to just breathe it in. Don't overmix, though; we’re just getting them combined, not trying to whip up a meringue or anything. Overmixing here can make for tough muffins later, and we want them tender!
03 - Pour the wet pumpkin mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are totally fine, even desirable! Overmixing is the enemy of tender muffins, trust me, I've made hockey pucks by going too far. The batter will be thick, and that's exactly what you want. You should see streaks of flour still, don't worry about it; they’ll disappear in the oven. The smell of the raw batter is already so inviting, honestly.
04 - In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. A hand mixer makes this super quick, but a whisk and some elbow grease work too. This is the part that makes these Pumpkin Cream Cheese Swirl Muffins truly special, that tangy ribbon. Make sure there are no lumps of cream cheese, as they won't melt smoothly in the oven. I once had a lump burst mid-bake, it wasn't pretty, but it was a learning experience!
05 - Divide about two-thirds of the pumpkin batter evenly among the prepared muffin cups. Then, drop spoonfuls of the cream cheese mixture on top of each muffin. Using a butter knife or a skewer, gently swirl the cream cheese into the pumpkin batter. Don't go too deep or mix too much; we're aiming for a swirl, not a blended batter! This is where I tend to get a little artistic, sometimes making a fancy S-shape, other times just a quick zig-zag.
06 - Bake for 18-22 minutes, or until a toothpick inserted into a pumpkin part of the muffin (avoiding the cream cheese swirl) comes out with moist crumbs, not wet batter. The tops should be golden brown and spring back when lightly touched. The whole kitchen will smell incredible, like pure autumn joy! Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Or, honestly, just eat one warm, I won't tell! They're just too good to resist.

# Notes:

01 - Don't overmix your muffin batter; a few lumps are totally fine and actually make for a more tender crumb. I learned that the hard way with some dense hockey pucks once!
02 - These Pumpkin Cream Cheese Swirl Muffins keep well in an airtight container on the counter for 3 days, or in the fridge for up to a week. They're even better warmed slightly.
03 - No buttermilk? Mix a tablespoon of white vinegar or lemon juice into regular milk and let it sit for 5 minutes. It works a treat, I promise, though the texture might be a hair different.
04 - Sprinkle a little extra cinnamon sugar on top before baking for a sparkling crust. It just feels right, gives them that bakery-style finish.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - hand mixer (optional)
07 - butter knife or skewer

# Nutrition (Per Serving):

Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-5g

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