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Irresistible Pumpkin Cream Cheese Swirl Muffins 12

Pumpkin Cream Cheese Swirl Muffins
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Enjoy the warm, comforting flavors of fall with these delicious Pumpkin Cream Cheese Swirl Muffins. Each bite offers a moist pumpkin cake with a delightful swirl of creamy cheesecake.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together 1 1/2 cups granulated sugar and softened butter until light and fluffy.
  4. Beat in the 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract.
  5. In a separate small bowl, whisk together the pumpkin puree and buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. In another small bowl, beat the softened cream cheese with 1/4 cup granulated sugar until smooth. Stir in the egg yolk and 1 teaspoon vanilla extract until well combined.
  8. Prepare the cream cheese swirl: In a small bowl, combine the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract. Beat until smooth.
  9. Fill each muffin liner about two-thirds full with the pumpkin batter.
  10. Dollop about 1 tablespoon of the cream cheese mixture onto the center of each muffin.
  11. Using a toothpick or a skewer, gently swirl the cream cheese into the pumpkin batter.
  12. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  13. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your pumpkin puree is pure pumpkin and not pumpkin pie filling.
  • Do not overmix the batter to keep the muffins tender.
  • The cream cheese swirl adds a wonderful richness to the muffins.

Nutrition

Find it online: https://savorsensations.com/pumpkin-cream-cheese-swirl-muffins/