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Perfect Pumpkin Cream Cheese Muffins: Easy Fall Recipe

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These perfect pumpkin cream cheese muffins feature a tender, spiced pumpkin base with a thick, tangy cream cheese ribbon running through the center. They’re quick to make, use simple ingredients, and are a crowd-pleaser for fall gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (any kind)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1–2 teaspoons milk (for cream cheese swirl, if needed)
  • 2 tablespoons turbinado or coarse sugar (optional topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with ¼ cup sugar, 1 tablespoon flour, and ½ teaspoon vanilla extract until smooth. If too thick, add 1 teaspoon milk and beat again. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, ¾ cup granulated sugar, ½ cup packed brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, 2 eggs, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold together with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full (about 2 heaping tablespoons).
  7. Add the cream cheese swirl: Drop about 1 heaping teaspoon of the cream cheese mixture onto the center of each muffin. Do not spread.
  8. Create the swirl: Use a toothpick or thin skewer to gently drag through the cream cheese and batter in a figure-eight pattern, just 2-3 passes. Do not over-swirl.
  9. Add the topping (optional): Sprinkle a pinch of turbinado sugar over each muffin.
  10. Bake at high heat: Place the muffin tin in the oven and bake at 425°F (220°C) for 5 minutes. Do not open the oven door.
  11. Reduce the temperature: Without opening the oven, reduce the temperature to 350°F (175°C). Bake for another 15-18 minutes, or until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs.
  12. Cool properly: Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then transfer the muffins directly to the cooling rack to cool completely.

Notes

For best results, use room temperature ingredients. The high initial oven temperature (425°F) creates domed tops. Do not over-swirl the cream cheese to maintain distinct ribbons. Store muffins in an airtight container at room temperature for up to 3 days. They freeze well for up to 3 months.

Nutrition

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

Find it online: https://cookdella.com/perfect-pumpkin-cream-cheese-muffins-easy-fall-recipe/