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Moist Early Fall Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffins - featured image
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Tender, rich pumpkin muffins with a creamy cream cheese swirl that captures the cozy flavors of early fall. Perfect for a quick, comforting treat with a moist texture and balanced spices.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (67g) brown sugar, packed
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (40g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease well.
  2. Make the cream cheese swirl: In a small bowl, beat 8 ounces softened cream cheese with ⅓ cup powdered sugar until smooth and creamy. Add 1 egg yolk and 1 teaspoon vanilla extract, mixing until fully incorporated. Set aside.
  3. Prepare the dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon ginger.
  4. Mix the wet ingredients: In a large bowl, whisk ⅓ cup granulated sugar, ⅓ cup packed brown sugar, ⅓ cup oil, 2 large eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth and well combined.
  5. Combine wet and dry: Gradually add the dry ingredients to the wet, folding gently with a rubber spatula. Be careful not to overmix; a few lumps are okay.
  6. Fill muffin cups: Spoon about 2 tablespoons of batter into each muffin cup, then add about 1 tablespoon of the cream cheese mixture on top. Follow with another 2 tablespoons of batter.
  7. Swirl gently: Use a toothpick or skewer to swirl the cream cheese through the batter in each cup, creating a marbled effect.
  8. Bake: Place the tin in the preheated oven and bake for 20–25 minutes. Start checking at 20 minutes by inserting a toothpick into the muffin (avoid the cream cheese spot). It should come out clean or with just a few moist crumbs attached.
  9. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
  10. Enjoy: Serve slightly warm or at room temperature.

Notes

Use room temperature cream cheese and eggs for best mixing results. Do not overmix batter to keep muffins tender. Start checking muffins at 20 minutes to avoid overbaking. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use vegan cream cheese and plant-based oil.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, moist muffins, easy pumpkin recipe, autumn treats

Find it online: https://breezybake.com/moist-early-fall-pumpkin-cream-cheese-muffins-easy-homemade-recipe/