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Pumpkin Swirl Muffins

Delicious Pumpkin Swirl Muffins for Cozy Fall Mornings

These Pumpkin Swirl Muffins marry cozy fall flavors with a creamy delight. A perfect treat for gatherings or cozy breakfasts.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with whole wheat flour for added nutrition.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Can be swapped with pumpkin pie spice for extra kick.
  • ½ teaspoon ground nutmeg Reduce for a milder taste if preferred.
  • ¼ teaspoon ground cloves Can substitute with allspice if needed.
  • ½ teaspoon salt Essential for a well-rounded taste.
  • 1 cup granulated sugar Substitute with coconut sugar for a lower glycemic option.
  • ½ cup brown sugar Dark brown sugar enhances the richness.
  • ½ cup vegetable oil Swap with melted butter for a richer flavor profile.
  • 1 cup canned pumpkin puree Homemade puree works too.
  • 2 large eggs Use flax eggs for a vegan alternative.
  • 1 teaspoon vanilla extract Always opt for pure vanilla.
For the Cream Cheese Swirl
  • 8 ounces cream cheese Ensure it’s at room temperature.
  • ¼ cup granulated sugar Adjust according to your taste.
  • 1 large egg yolk Can be omitted in vegan preparations.
  • 1 teaspoon vanilla extract Pure vanilla makes a notable difference.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Spoon
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or spraying it with cooking spray.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon of salt.
  3. In another bowl, mix 1 cup of granulated sugar, ½ cup of brown sugar, ½ cup of vegetable oil, 1 cup of canned pumpkin puree, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. In a small bowl, beat together 8 ounces of cream cheese, ¼ cup of granulated sugar, 1 egg yolk, and 1 teaspoon of vanilla extract until smooth.
  6. Fill muffin cups halfway with pumpkin batter, add a dollop of cream cheese mixture, then top with more pumpkin batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

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