You’ll love how easy these Pumpkin Cream Cheese Swirl Muffins are to make and you likely have most if not all of the ingredients on hand already, so you can make these muffins whenever the mood strikes. They’re perfect to make once and eat all week or you can always freeze some for the future. I love these for breakfast alongside an egg or some fruit or on their own as a snack. I have to pack a healthy snack for my daughter for kindergarten and these work great for that too.
“These Pumpkin Cream Cheese Swirl Muffins are super moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes. you can also swap the pumpkin puree for mashed sweet potatoes for a different spin.”
For the muffins:
1 tsp. Baking soda
15 oz. Pumpkin puree I used a 15 oz can
½ C. Brown sugar
2 Eggs Large
1 Tbsp. Pumpkin pie spice
½ C. Vegetable oil
½ tsp. Salt
1 ¾ C. All-purpose flour
1 C. Granulated sugar
1 Tbsp. Vanilla extract
For the cream cheese swirl:
2 tsp. Vanilla extract
1 Egg yolk Large
8 oz. Cream cheese softened
¼ C. Granulated sugar
Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.
In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
Blend together the sugar, brown sugar, and pumpkin puree in a bowl.
Add in the eggs, oil, and vanilla extract until well blended.
Mix in the dry ingredients, and stir until smooth.
Spread the batter into the cupcake liners in the muffin tin.
Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.
Swirl the cream cheese into the muffin batter with a toothpick.
Bake for 20 minutes, or until completely cooked through.
Let cool before serving.
Muffins (per muffin, assuming 12 muffins):
Calories: 275 kcal | Total Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 220mg | Potassium: 130mg | Total Carbohydrates: 35g | Dietary Fiber: 1.5g | Sugars: 21g | Protein: 3.5g
Cream Cheese Swirl (per muffin, assuming 12 muffins):
Calories: 80 kcal | Total Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 45mg | Sodium: 70mg | Potassium: 30mg | Total Carbohydrates: 2.5g | Sugars: 2.5g | Protein: 2g
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Ensure it has a smooth consistency, similar to canned puree, and adjust the quantity as needed.
Can I substitute another oil for vegetable oil in the muffins?
Yes, you can use alternatives like canola oil or melted coconut oil.
Keep in mind that this might slightly affect the flavor.
Is it necessary to sift the dry ingredients for the muffins?
Sifting helps achieve a smoother batter by removing lumps and incorporating air.
If you don’t have a sifter, you can whisk the dry ingredients together to achieve a similar effect.
Can I make these muffins ahead of time and freeze them?
Yes, these muffins freeze well.
Allow them to cool completely, then store in an airtight container or freezer bag for up to 2-3 months.
How do I know when the muffins are fully cooked?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done.
Cooking times may vary, so start checking around 18-20 minutes.
Can I use a different spice blend instead of pumpkin pie spice?
Yes, you can customize the spice blend.
Try a mix of cinnamon, nutmeg, and cloves to suit your taste preferences.
What can I substitute for pumpkin puree if I don’t have it on hand?
Sweet potato puree or butternut squash puree can be good substitutes for pumpkin puree in this recipe.
Can I use a different type of sugar for the muffins?
Yes, you can use white sugar instead of brown sugar, though it will impact the flavor slightly.
You can also experiment with alternatives like coconut sugar.
How do I store these muffins, and how long do they stay fresh?
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make mini muffins instead of regular-sized ones?
Absolutely! Adjust the baking time to around 12-15 minutes for mini muffins, or until a toothpick comes out clean when inserted into the center.
Credit: Best Quick Recipes