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Moist Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Sugar Topping Recipe

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These moist pumpkin muffins feature a luscious cream cheese swirl and a crunchy cinnamon sugar topping, perfect for cozy fall mornings or gatherings.

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)
  • ⅔ cup (135g) granulated sugar
  • ⅓ cup (70g) brown sugar, packed
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (use dairy-free if needed)
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, oil, eggs, vanilla, and milk until smooth.
  4. Gradually add dry ingredients to the pumpkin mixture, folding gently with a spatula until just combined. Do not overmix.
  5. In another bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup, then add about 1 tablespoon of the cream cheese mixture on top. Repeat once more to fill cups about ¾ full.
  7. Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  8. Mix sugar and cinnamon for the topping and sprinkle evenly over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the pumpkin part comes out clean. The cream cheese swirl may jiggle slightly.
  10. Let muffins cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use softened cream cheese for smooth swirling. Chill cream cheese mixture if it becomes too soft before swirling. Avoid overbaking to keep muffins moist. Cooling on a rack prevents soggy bottoms. Cinnamon sugar topping adds a crunchy finish and should not be skipped.

Nutrition

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

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