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Pumpkin Swirl Muffins

Delicious Pumpkin Swirl Muffins to Brighten Your Fall Mornings

Enjoy the delightful Pumpkin Swirl Muffins, capturing the essence of fall in a delicious treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour gluten-free flour can be used as a substitute
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon or pumpkin pie spice for a twist
  • 1 teaspoon Ground Nutmeg or more cinnamon as a substitute
  • 1/2 teaspoon Ground Cloves can be omitted
  • 1/2 teaspoon Salt kosher salt recommended
  • 1 cup Granulated Sugar brown sugar provides extra moisture
  • 1/2 cup Brown Sugar (packed) all granulated sugar can be substituted
  • 1/2 cup Vegetable Oil can be replaced with melted coconut oil or applesauce
  • 1 cup Canned Pumpkin Puree fresh pumpkin is a great alternative
  • 2 Large Eggs flax eggs can work as a substitute
  • 1 teaspoon Vanilla Extract pure vanilla is recommended
For the Cream Cheese Swirl
  • 8 oz Cream Cheese (softened) other creamy cheeses can be used
  • 1/4 cup Granulated Sugar powdered sugar gives a smoother texture
  • 1 large Egg Yolk omit for a lighter texture
  • 1 teaspoon Vanilla Extract stick to pure for quality

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • Spoon
  • Knife

Method
 

Step-by-Step Instructions for Pumpkin Swirl Muffins
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together all-purpose flour, baking soda, ground cinnamon, nutmeg, ground cloves, and salt.
  3. In another bowl, combine granulated sugar, brown sugar, vegetable oil, canned pumpkin puree, eggs, and vanilla extract.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Prepare the cream cheese mixture by beating together cream cheese, granulated sugar, egg yolk, and vanilla until creamy.
  6. Fill muffin cups halfway with pumpkin batter, then add cream cheese swirl on top.
  7. Gently swirl the cream cheese mixture into the pumpkin batter.
  8. Bake for 18-20 minutes until a toothpick comes out clean.
  9. Let cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

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