Pumpkin Cream Cheese Swirl Muffins
These moist pumpkin cream cheese swirl muffins are the perfect breakfast treat for Autumn. With pumpkin puree, pumpkin spice, and a sweet cream cheese topping, they taste like Fall in a bite. You can whip up a batch in just 30 minutes!
Equipment
- 1 12-well muffin pan with paper liners
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Ingredients
Pumpkin Muffins
- 110 grams neutral oil
- 230 grams granulated sugar
- 50 grams brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 245 grams pumpkin puree
- 120 grams buttermilk room temperature
- 320 grams all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 teaspoon salt
Cream Cheese Swirl
- 142 grams cream cheese softened
- 3 tablespoon granulated sugar
- 1 egg yolk room temperature
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a muffin pan with paper liners and set aside.
- Vigorously whisk oil, granulated sugar, brown sugar, eggs, and vanilla together in a large mixing bowl until well combined.110 grams neutral oil, 230 grams granulated sugar, 50 grams brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Whisk in the pumpkin puree and buttermilk until smooth.245 grams pumpkin puree, 120 grams buttermilk
- Pour the flour, baking powder, spices, and salt into the wet ingredients. Gently fold together with a rubber spatula until the dry streaks of flour disappear.320 grams all purpose flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon ground cloves, ¼ teaspoon allspice, 1 teaspoon salt
- In a separate bowl, beat cream cheese, sugar, and egg yolk together with a handheld mixer on medium-high speed until smooth and creamy.142 grams cream cheese, 3 tablespoon granulated sugar, 1 egg yolk
- Fill each muffin liner ¾ full of batter. Add a teaspoon of the cream cheese mixture to each liner and swirl into the batter with a knife or toothpick.
- Sprinkle coarse sugar on top of each muffin and bake for 5 minutes at 425°F (220°C). Turn the heat down to 350 degrees Fahrenheit (180 degrees Celsius) and bake for 10-15 more minutes until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let cool in the pan for 5 minutes before transferring to a wire cooling rack. Let cool completely and enjoy.
Video
Notes
Use room temperature eggs, buttermilk, and cream cheese.
The muffins are done when a toothpick inserted in the center comes out clean with a few moist crumbs.
Storage: Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Freezing: Freeze muffins in a freezer bag or airtight container for up to 3 months. Let them soften on the counter or in the refrigerator for a couple hours before eating.
Nutrition
Serving: 1muffinCalories: 264kcalCarbohydrates: 37.5gProtein: 3.9gFat: 11.3gSaturated Fat: 2.8gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 5.6gTrans Fat: 0.03gCholesterol: 42.4mgSodium: 271.4mgPotassium: 90.8mgFiber: 1.1gSugar: 21gVitamin A: 2561.3IUVitamin C: 0.7mgCalcium: 77.7mgIron: 1.4mg
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