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- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt The main ingredients for your muffins start with canned pumpkin puree. It gives these muffins their rich flavor and moist texture. Next, we have vegetable oil. It helps keep the muffins soft. Brown sugar adds depth and sweetness, while granulated sugar balances the flavors. Eggs and vanilla extract bind everything together and add more taste. - 8 ounces cream cheese, softened - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract The cream cheese swirl needs just a few simple ingredients. Softened cream cheese creates a smooth and rich layer. Granulated sugar sweetens the cream cheese. One egg helps hold the swirl together, while vanilla extract adds a lovely aroma. - 1/2 cup chopped walnuts Chopped walnuts are optional but add a nice crunch to the muffins. They also boost flavor and nutrition. If you like nuts, feel free to mix them in. {{ingredient_image_2}} - Preheating the oven: Start by preheating your oven to 350°F (175°C). This step is key for even baking. - Preparing muffin tin: Line a muffin tin with paper liners or grease it lightly. This helps the muffins come out easily. - Combining wet ingredients: In a big bowl, mix the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Blend until the mixture is smooth. - Mixing dry ingredients and combining: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Slowly add this dry mix to the wet mix. Stir gently until just combined. A few lumps are okay. If you like, fold in chopped walnuts for extra crunch. - Preparing the cream cheese mixture: In a separate bowl, mix the softened cream cheese, granulated sugar, egg, and vanilla extract. Beat until creamy with no lumps. - Swirling the cream cheese into the batter: Spoon about one tablespoon of the pumpkin batter into each muffin cup. Add a dollop of the cream cheese mix on top. Use a toothpick to swirl the cream cheese into the pumpkin batter. Finish with another tablespoon of pumpkin batter over the swirl. - Filling the muffin cups: Fill each muffin cup just to the top. This allows for nice rising. - Baking time and doneness check: Bake the muffins for 18-22 minutes. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs. - Cooling muffins: Let the muffins cool in the tin for about 5 minutes. Carefully move them to a wire rack to cool completely. - Presentation tips: Serve the muffins warm or at room temperature. For a pretty touch, dust with powdered sugar and add a sprig of mint. Enjoy the look and taste of these delightful treats! - Avoiding overmixing: Mix the batter gently. Overmixing can make the muffins tough. A few lumps are fine! - Ensuring even baking: Fill each muffin cup to the same level. This helps them bake evenly and rise well. - Suggestions for spices and add-ins: Add nutmeg or ginger for a warm kick. You can also mix in chocolate chips or dried cranberries for extra flavor. - Pairing with toppings: Try a sprinkle of cinnamon sugar on top before baking. This adds a sweet crunch. - Measuring ingredients properly: Use the right tools. A kitchen scale helps ensure you get the correct amounts. This is key for great results. - Checking for doneness: Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, they are ready! If not, bake a few more minutes. Pro Tips Use Fresh Spices: For the best flavor, opt for freshly ground spices instead of pre-ground ones. This will enhance the aroma and taste of your muffins. Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter. Cool Completely: Allow the muffins to cool completely on a wire rack before storing. This prevents them from becoming soggy and maintains their texture. Experiment with Add-ins: Feel free to customize your muffins by adding chocolate chips, dried cranberries, or other nuts for extra flavor and texture. {{image_4}} You can make these pumpkin cream cheese swirl muffins even better by adding some fun flavors. - Adding chocolate chips: Stir in a cup of chocolate chips for a rich twist. The sweet chocolate contrasts nicely with the pumpkin. You can use dark, milk, or even white chocolate chips. Each choice brings a new flavor to your muffins. - Incorporating cranberries or raisins: Mix in a half cup of dried cranberries or raisins. This adds a chewy texture and a touch of sweetness. Cranberries give a tart burst, while raisins add a warm flavor. If you want a healthier muffin, you can make a few easy swaps. - Using whole wheat flour: Replace all-purpose flour with whole wheat flour. This adds fiber and nutrients to your muffins. They will taste heartier, and you won't lose any of the pumpkin flavor. - Substituting sugars: You can use natural sweeteners instead of brown and granulated sugars. Try honey or maple syrup. Just adjust the liquid in the recipe to keep the batter right. You can also make these muffins gluten-free with some careful choices. - Recommended gluten-free flours: Use a gluten-free flour blend that includes rice flour or almond flour. These blends often work well in baking and can give a great texture. - Adjusting other ingredients: When you use gluten-free flour, you might need to add extra moisture. Consider adding a bit more pumpkin puree or a splash of milk to keep the muffins soft and moist. Once your muffins cool, store them in an airtight container. This keeps them fresh and moist. If you leave them out, they can dry out quickly. For best results, place parchment paper between layers to avoid sticking. These muffins stay tasty for about 3 to 5 days at room temperature. To freeze your muffins, first, let them cool completely. Wrap each muffin in plastic wrap tightly. Then, place them in a freezer bag or container. This helps prevent freezer burn. They can last up to three months in the freezer. When you’re ready to eat them, take the muffins out and thaw them. You can let them sit at room temperature or use the microwave for a quick thaw. Enjoy them warm for the best taste! These muffins can stay fresh for about 3-4 days at room temperature. Store them in an airtight container. If you want them to last longer, keep them in the fridge, where they can stay good for up to a week. Yes, you can make these muffins in advance. Bake them and let them cool completely. Then, store them in an airtight container. They taste great fresh, but they also hold up well over time. If you want to swap cream cheese, you can use Greek yogurt or mascarpone cheese. Both options add creaminess and taste great in this recipe. Just remember, the texture might change slightly, but they will still be yummy. Yes, these muffins freeze well. Once they cool, wrap them tightly in plastic wrap. Place them in a freezer bag or container. They can last for about 2-3 months in the freezer. When you're ready to eat, just thaw them at room temperature or warm them in the oven. You learned how to make delicious pumpkin muffins from scratch. We covered key ingredients, steps, and helpful tips. Remember to check your measurements and avoid overmixing to get the best texture. You can mix in nuts, chocolate, or even try gluten-free options. Store your muffins properly to keep them fresh. Enjoy baking and sharing your tasty creations!

Pumpkin Cream Cheese Swirl Muffins

Delicious muffins with a creamy pumpkin and cream cheese swirl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup canned pumpkin puree
  • 0.5 cup vegetable oil
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 cup chopped walnuts (optional)
  • 8 ounces cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it.
  • In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Blend until smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Gradually add to the pumpkin mixture, stirring gently until just combined. Fold in chopped walnuts if desired.
  • In another bowl, add the softened cream cheese, granulated sugar, egg, and vanilla extract. Beat until smooth and creamy.
  • Spoon approximately one tablespoon of the pumpkin batter into each muffin cup. Add a dollop of the cream cheese mixture on top and swirl with a toothpick. Cover with another tablespoon of pumpkin batter.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes until a toothpick comes out clean.
  • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, dusted with powdered sugar and garnished with mint.
Keyword cream cheese, dessert, muffins, pumpkin