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Tender Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Sugar Topping

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These tender pumpkin cream cheese swirl muffins feature a soft crumb with a rich cream cheese ribbon and a lightly crisp cinnamon sugar topping, perfect for cozy autumn mornings or snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (packed 110g) light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or milk with 1 teaspoon lemon juice)
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each.
  4. Stir in pumpkin puree, vanilla extract, and buttermilk until smooth.
  5. Add wet ingredients to dry ingredients and fold gently with a rubber spatula until just combined; do not overmix.
  6. In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the batter to create a marbled effect.
  9. Mix sugar and cinnamon for topping and sprinkle generously over each muffin.
  10. Bake for 20-25 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs and topping is golden and slightly crunchy.
  11. Cool muffins in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best blending. Chill cream cheese mixture briefly if it starts to sink. Swirl gently with a toothpick to maintain the marbled look. Check muffins starting at 20 minutes to avoid overbaking.

Nutrition

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

Find it online: https://tastypierecipes.com/tender-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-sugar-topping/