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Fluffy Pumpkin Cream Cheese Swirl Muffins: Best Easy Fall Recipe

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These fluffy pumpkin cream cheese swirl muffins are the ultimate fall treat—light, tender, and filled with a tangy cream cheese swirl. Ready in just 35 minutes, they’re perfect for brunch, cozy mornings, or any autumn gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk, at room temperature
  • 1 teaspoon vanilla extract
  • 6 oz (170g) cream cheese, softened (block cream cheese)
  • 3 tablespoons (36g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon (8g) all-purpose flour (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon (15ml) milk (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined—no streaks of flour remain. A few small lumps are okay; do not overmix.
  5. In a small bowl, beat the softened cream cheese with an electric hand mixer until smooth. Add the sugar, flour, vanilla, and milk. Beat again until completely smooth and creamy (thick but spreadable).
  6. Fill each muffin cup about halfway with the pumpkin batter using a cookie scoop or spoon.
  7. Drop a generous teaspoon of the cream cheese mixture onto the center of each muffin’s batter. Do not spread it.
  8. Gently spoon another layer of pumpkin batter over the cream cheese, covering it completely. Each cup should be about ¾ full.
  9. Insert a toothpick or small skewer into the batter and drag it through in a figure-eight pattern or gentle swirl. Make only 3-4 passes to create distinct ribbons of cream cheese.
  10. Bake for 18-22 minutes. At 18 minutes, insert a toothpick into the muffin part (not the cream cheese swirl)—it should come out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  11. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to keep muffins fluffy. For the cream cheese swirl, ensure cream cheese is well softened to avoid lumps. If the swirl sinks, add an extra tablespoon of flour to the cream cheese mixture. Muffins are even better the next day. Store at room temperature for up to 2 days, then refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl muffins, fall muffins, easy pumpkin recipe, fluffy muffins, pumpkin cream cheese

Find it online: https://recipebelle.com/fluffy-pumpkin-cream-cheese-swirl-muffins-best-easy-fall-recipe/