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Perfect Fluffy Pumpkin Cream Cheese Muffins

Pumpkin cream cheese muffins - featured image
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These incredibly fluffy pumpkin muffins feature a creamy, tangy cream cheese swirl in the center. A happy accident turned into a most-requested fall recipe, perfect for cozy breakfasts, brunches, or any time you crave a seasonal treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, spooned and leveled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (225g) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil (canola or avocado oil work too)
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar (for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with an electric mixer until smooth. Add 2 tablespoons sugar, cornstarch, 1/2 teaspoon vanilla, and milk. Beat for about 2 minutes until smooth and slightly thickened. Set aside (do not refrigerate).
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Break up any brown sugar lumps.
  4. In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla until uniform and orange-colored.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  6. Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Drop a heaping teaspoon of cream cheese mixture onto the center of each muffin. Use a toothpick to gently swirl it into the batter with a few figure-eight motions (do not over-swirl).
  8. If using, sprinkle a generous pinch of turbinado sugar over each muffin.
  9. Bake on the middle rack for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  10. Cool in the pan for exactly 5 minutes, then transfer to a wire rack to cool completely.

Notes

Room temperature ingredients are key for best rise. Do not overmix the batter. The cornstarch in the cream cheese mixture helps it stay in a visible swirl. For best results, use full-fat cream cheese and 100% pure pumpkin puree. Muffins can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice, fluffy muffins, easy pumpkin recipe

Find it online: https://sparklechew.com/perfect-fluffy-pumpkin-cream-cheese-muffins/