Pumpkin Cream Cheese Swirl Muffins: A Delicious Fall Treat

Instructions

Step 1: Prepare the Cream Cheese Swirl

1. In a medium mixing bowl, combine the softened cream cheese, sugar, egg yolk, and vanilla extract.
2. Mix with a hand mixer or whisk until smooth and creamy. Set aside.

Step 2: Make the Pumpkin Muffin Batter

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl, mix the pumpkin puree, eggs, oil, milk, and vanilla extract until well combined.
4. Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix until just combined; do not overmix.

Step 3: Assemble the Muffins

1. Fill each muffin liner about two-thirds full with the pumpkin batter.
2. Spoon about a tablespoon of the cream cheese mixture on top of each muffin.
3. Using a toothpick or knife, gently swirl the cream cheese into the batter to create a marbled effect.

Step 4: Bake the Muffins

1. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
2. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Don’t overmix the batter. Overmixing can make the muffins dense instead of light and fluffy.
• Use full-fat cream cheese for the best creamy swirl texture.
• Ensure your ingredients are at room temperature for easier mixing.
• Store leftover muffins in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature or gently warm them before serving.