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Cozy Pumpkin Cream Cheese Muffins

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Tender pumpkin muffins with pockets of creamy cream cheese swirl, perfect for cozy autumn mornings. Easy to make with simple pantry staples and warm spices.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk or whole milk
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a separate bowl, beat cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy. Chill briefly if too soft.
  4. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and buttermilk until smooth and glossy.
  5. Gradually fold dry ingredients into wet ingredients gently with a spatula just until combined; do not overmix.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup, then dollop about 1 tablespoon of cream cheese filling on top. Add another 2 tablespoons of pumpkin batter over the cream cheese. Gently swirl the cream cheese into the batter with a butter knife or skewer to create a marbled effect.
  7. Bake for 20-25 minutes, or until a toothpick inserted near the edges comes out clean and muffins are golden brown and spring back lightly when pressed.
  8. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Fold dry ingredients gently to avoid tough muffins. Chill cream cheese filling if too soft to prevent sinking. Avoid overmixing batter; a few lumps are okay. Check doneness near muffin edges to avoid underbaking. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, autumn recipe, easy muffins, fall breakfast, cozy muffins, pumpkin cream cheese

Find it online: https://bouncybowl.com/cozy-pumpkin-cream-cheese-muffins-easy-recipe-for-autumn-mornings/