Description
These pumpkin cream cheese muffins combine moist, spiced pumpkin batter with a silky cream cheese ribbon. Each swirl adds a rich tangy contrast against the tender crumb, filling your kitchen with warm cinnamon and ginger aromas.
Ingredients
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F and line a 12 cup muffin tin with paper liners.
- In a medium bowl beat cream cheese with 2 tablespoons sugar and 1 teaspoon vanilla extract until smooth and set aside.
- In a large bowl whisk together flour baking powder baking soda salt cinnamon nutmeg ginger and cloves.
- In another bowl combine pumpkin puree oil 1/2 cup granulated sugar brown sugar eggs and 1 teaspoon vanilla extract until well blended.
- Add the dry ingredients to the pumpkin mixture and stir just until combined being careful not to overmix.
- Spoon about 1 tablespoon of pumpkin batter into each muffin cup then add about 1 teaspoon of the cream cheese mixture and top with another tablespoon of pumpkin batter.
- Use a toothpick to gently swirl the cream cheese into the pumpkin batter in each cup.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- Serve warm or at room temperature and store any leftovers in an airtight container.
Notes
- Do not overmix the batter to ensure light and tender muffins
- Make sure the cream cheese is fully softened to avoid lumps in the swirl
- For sharper swirls chill the cream cheese filling for 10 minutes before assembling
- Store muffins in an airtight container at room temperature for up to 3 days