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Moist Pumpkin Spice Cream Cheese Muffins

pumpkin spice cream cheese muffins - featured image
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These moist pumpkin spice cream cheese muffins feature a soft crumb with a luscious cream cheese swirl, perfect for cozy fall mornings. They balance warm spices and pumpkin sweetness for a comforting breakfast treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1/2 cup (120ml) vegetable oil (canola or sunflower oil preferred)
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) buttermilk (or milk + 1 tsp lemon juice as substitute)
  • For the cream cheese swirl:
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves if using.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until well mixed. Add eggs one at a time, beating well after each addition.
  4. Stir in pumpkin puree, vanilla extract, and buttermilk until smooth and slightly thick.
  5. In a small bowl, beat cream cheese, granulated sugar, egg yolk, and vanilla extract until creamy and smooth.
  6. Gradually fold dry ingredients into wet ingredients gently with a rubber spatula until just combined; do not overmix.
  7. Spoon about 1 tablespoon of batter into each muffin cup. Add about 1 teaspoon of cream cheese mixture on top, then cover with another spoonful of batter.
  8. Swirl gently with a toothpick or skewer to create a marbled effect.
  9. Bake for 20 to 25 minutes or until a toothpick inserted into the muffin batter (not cream cheese) comes out clean.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Use firm, block-style cream cheese for best swirl texture. Avoid overmixing the batter to keep muffins tender. Swirl cream cheese gently to prevent leaking. Muffins are best enjoyed warm or at room temperature. Store cooled muffins in an airtight container for up to 2 days or freeze for up to 3 months. Reheat briefly in microwave or oven.

Nutrition

Keywords: pumpkin spice muffins, cream cheese swirl, fall breakfast, moist pumpkin muffins, easy pumpkin recipe, cozy fall baking

Find it online: https://bitefuljoy.com/moist-pumpkin-spice-cream-cheese-muffins-easy-recipe-for-cozy-fall-mornings/