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Moist Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Sugar Topping

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These moist pumpkin cream cheese swirl muffins feature a tender pumpkin batter with a creamy cream cheese center and a crunchy cinnamon sugar topping, perfect for cozy fall mornings or brunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Make the cream cheese swirl filling: In a medium bowl, beat together 8 oz softened cream cheese, ⅓ cup sugar, 1 egg, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Prepare the pumpkin muffin batter: In another bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
  4. In a separate large bowl, combine wet ingredients: Whisk ½ cup vegetable oil, 1 cup sugar, 2 eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth.
  5. Slowly add dry ingredients to wet mixture: Stir gently with a spatula until just combined. Avoid overmixing.
  6. Fill muffin cups halfway with pumpkin batter. Spoon about 1 tablespoon of cream cheese swirl mixture over the batter in each cup. Add another 1-2 tablespoons of pumpkin batter on top to cover the cream cheese layer.
  7. Create the swirl: Using a toothpick or butter knife, gently swirl the batter and cream cheese filling together to get a marbled effect.
  8. Mix cinnamon sugar topping: Combine 2 tablespoons sugar with 1 teaspoon cinnamon in a small bowl. Sprinkle generously over each muffin.
  9. Bake for 22-25 minutes until tops are golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cinnamon sugar topping will crisp up as they cool.

Notes

Use softened cream cheese for smooth swirls. Avoid overmixing the batter to keep muffins tender. Swirl gently to maintain marbled effect. Cinnamon sugar topping adds a delightful crunch and should be added before baking. Muffins can be refrigerated or frozen for longer storage. For gluten-free, substitute flour with a gluten-free blend and add xanthan gum if needed. For dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon sugar topping, fall baking, moist muffins, easy pumpkin recipe

Find it online: https://elvafood.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-sugar-topping/