Recipe Details
Nutrition Per Serving
estimated
Categories
Pumpkin Cream Cheese Swirl Muffins
Tender, warmly spiced pumpkin muffins with a rich cream cheese center and a sweet cinnamon-sugar finish. These bakery-style muffins are moist, fragrant, and especially good for autumn breakfasts or an afternoon treat.
Ingredients
Pumpkin Muffin Batter
- • 2 cups all-purpose flour
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • 2 teaspoons ground cinnamon
- • 1/4 teaspoon ground cloves
- • 1/4 teaspoon ground nutmeg
- • 1/2 cup unsalted butter, melted and cooled slightly
- • 1 cup granulated sugar
- • 2 large eggs
- • 1 cup canned pumpkin puree
- • 1/2 cup sour cream
- • 1 teaspoon vanilla extract
Cream Cheese Filling
- • 8 ounces cream cheese, softened
- • 1/2 cup granulated sugar
- • 1 large egg
- • 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- • 1/4 cup granulated sugar
- • 1 teaspoon ground cinnamon
Method
- Preheat the oven to 350 F.
- Line a 12-cup standard muffin pan with paper liners.
- Allow the melted butter to cool slightly and soften the cream cheese before beginning.
| Pumpkin Muffin Batter 2 cups all-purpose flour | whisk dry ingredients | make muffin batter | fill muffin cups | top muffins | bake 350 F 18-22 min | cool muffins |
| Pumpkin Muffin Batter 1 teaspoon baking soda | ||||||
| Pumpkin Muffin Batter 1/2 teaspoon salt | ||||||
| Pumpkin Muffin Batter 2 teaspoons ground cinnamon | ||||||
| Pumpkin Muffin Batter 1/4 teaspoon ground cloves | ||||||
| Pumpkin Muffin Batter 1/4 teaspoon ground nutmeg | ||||||
| Pumpkin Muffin Batter 1/2 cup unsalted butter, melted and cooled slightly | mix wet batter | |||||
| Pumpkin Muffin Batter 1 cup granulated sugar | ||||||
| Pumpkin Muffin Batter 2 large eggs | ||||||
| Pumpkin Muffin Batter 1 cup canned pumpkin puree | ||||||
| Pumpkin Muffin Batter 1/2 cup sour cream | ||||||
| Pumpkin Muffin Batter 1 teaspoon vanilla extract | ||||||
| Cream Cheese Filling 8 ounces cream cheese, softened | make cream cheese filling | |||||
| Cream Cheese Filling 1/2 cup granulated sugar | ||||||
| Cream Cheese Filling 1 large egg | ||||||
| Cream Cheese Filling 1 teaspoon vanilla extract | ||||||
| Cinnamon Sugar Topping 1/4 cup granulated sugar | mix cinnamon sugar | |||||
| Cinnamon Sugar Topping 1 teaspoon ground cinnamon |
Text instructions
Preheat the oven to 350 F.
Line a 12-cup standard muffin pan with paper liners.
Allow the melted butter to cool slightly and soften the cream cheese before beginning.
Whisk the flour, baking soda, salt, cinnamon, cloves, and nutmeg together in a medium bowl.
Whisk the melted butter and sugar together, then beat in the eggs, pumpkin puree, sour cream, and vanilla until smooth.
Fold the dry ingredient mixture into the pumpkin mixture just until combined, taking care not to overmix.
Beat the softened cream cheese and sugar until smooth, then mix in the egg and vanilla.
Stir the granulated sugar and cinnamon together in a small bowl.
Fill each prepared muffin cup halfway with pumpkin batter, add cream cheese filling to the center, and cover with the remaining batter.
Sprinkle the filled muffin cups evenly with the cinnamon sugar.
Bake at 350 F for 18 to 22 minutes, until a toothpick inserted into the pumpkin portion comes out clean.
Let the muffins rest in the pan for 5 minutes before moving them to a wire rack to cool.
Recipe from Cookbook Hub - www.cookbookhub.org