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Swirled Pumpkin Cream Cheese Muffins

Tender, spiced pumpkin muffins with rich cream cheese swirls, perfect for fall mornings and cozy treats.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1.33 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 0.33 cup water
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In separate bowl, beat together 1⅓ cups sugar, oil, and 2 eggs until smooth.
  4. Mix in pumpkin puree and water until fully incorporated.
  5. Gradually fold dry ingredients into wet mixture, stirring just until combined.
  6. Beat cream cheese with ¼ cup sugar, egg yolk, and vanilla until completely smooth.
  7. Fill muffin cups halfway with pumpkin batter, add spoonful of cream cheese mixture, then top with remaining batter.
  8. Use knife or toothpick to gently swirl cream cheese through batter, creating marbled patterns.
  9. Bake 22-25 minutes until toothpick inserted in pumpkin portion comes out with few moist crumbs.
  10. Cool in pan 10 minutes before transferring to wire rack to cool completely.

Notes

Ensure cream cheese is fully softened for smooth swirling. Store in airtight container at room temperature up to 3 days or refrigerate up to 1 week.