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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger For the dry mix, I start with all-purpose flour. It gives the muffins structure. Baking powder and baking soda help them rise and become fluffy. Salt enhances the flavors, while cinnamon, nutmeg, and ginger add warmth and spice. I love how these spices make the kitchen smell like fall. - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup brown sugar, packed - 2 large eggs - ½ cup vegetable oil - 1 teaspoon vanilla extract Next, I mix the wet ingredients. Pumpkin puree brings moisture and flavor. I use both granulated and brown sugar for sweetness. Brown sugar adds a hint of caramel. The eggs bind everything together. Vegetable oil keeps the muffins moist, and vanilla extract adds a lovely aroma. - 8 oz cream cheese, softened - ¼ cup granulated sugar - 1 egg yolk - 1 teaspoon vanilla extract For the cream cheese swirl, I use softened cream cheese. It gives a rich, creamy texture. I mix it with granulated sugar for sweetness and one egg yolk for richness. A touch of vanilla extract lifts the flavor. This swirl creates a delightful surprise in each muffin. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. This helps with easy removal later. 2. In a large mixing bowl, combine the dry ingredients. Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Make sure everything is well mixed. 3. In another bowl, mix the wet ingredients. Combine 1 cup of pumpkin puree, ½ cup of granulated sugar, ½ cup of packed brown sugar, 2 large eggs, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. 1. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. It’s okay if a few lumps remain. This helps keep the muffins light and fluffy. 2. For the cream cheese swirl, take 8 oz of softened cream cheese. In a separate bowl, mix it with ¼ cup of granulated sugar, 1 egg yolk, and 1 teaspoon of vanilla extract. Beat until the mixture is smooth and creamy. 1. Fill each muffin liner with the pumpkin batter. Aim for about two-thirds full. This allows room for rising. 2. Add a dollop of the cream cheese mixture on top of the pumpkin batter. Use a toothpick or knife to gently swirl it into the batter. This creates a beautiful marbled effect. 3. Bake the muffins in your preheated oven for 18-20 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. 4. After baking, let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely. - Avoid overmixing for fluffy muffins: Mix the wet and dry ingredients gently. Overmixing makes muffins dense. You want some lumps for a light texture. - Ensuring even baking: Place your muffin tin in the center of the oven. This helps the muffins bake evenly. If you have a dark pan, reduce the baking time a bit. - Adding nuts or chocolate chips: Try mixing in chopped walnuts or chocolate chips. They add great texture and flavor. Choose dark chocolate for a richer taste. - Adjusting spice levels: Feel free to tweak the spices to fit your taste. Add more cinnamon for warmth or a pinch of cayenne for a kick. - Dusting with powdered sugar: A light sprinkle of powdered sugar makes the muffins look fancy. Use a fine sieve for a smooth finish. - Serving warm with maple syrup: Enjoy these muffins warm, drizzled with maple syrup. It adds sweetness and pairs well with the pumpkin flavor. {{image_2}} You can make these muffins gluten-free by swapping all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum for the best results. This will help mimic the texture of traditional flour. For a healthier version, try using applesauce instead of sugar. It adds sweetness and moisture without the extra calories. Seasonal spices can change the flavor of these muffins. Try adding allspice or cloves for a warm twist. You can also mix in fruits like cranberries or raisins. These fruits add a tart flavor that balances the sweetness of the pumpkin and cream cheese. Making mini muffins is a fun twist! Just fill the mini muffin tin about halfway and bake for 12–15 minutes. If you want jumbo muffins, fill the cups all the way and bake for 25–30 minutes. Adjusting the size gives everyone a chance to enjoy these tasty treats! After baking, let your muffins cool for about five minutes. This step helps them firm up. Once cooled, store the muffins in an airtight container. This keeps them fresh for about three days. If you want to keep them soft, place a slice of bread in the container. The bread adds moisture and helps the muffins stay fresh. For long-term storage, you can freeze the muffins. Place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. You can enjoy them for up to three months. When you want to eat them, take out what you need. To reheat, pop them in a microwave for about 20-30 seconds. You can also use an oven at 350°F (175°C) for about 10-15 minutes. This method keeps the texture nice and fluffy. Pumpkin cream cheese swirl muffins stay fresh for about three days at room temperature. If you store them in the fridge, they can last up to a week. Freezing extends their life to three months, but they taste best within the first month. Enjoying them while they are fresh gives the best flavor and texture. To make pumpkin puree, you need a small sugar pumpkin. First, cut the pumpkin in half and scoop out the seeds. Then, place the halves cut-side down on a baking sheet. Roast at 350°F for 45 minutes or until soft. Let it cool, then scoop out the flesh. Blend the flesh until smooth. Your homemade pumpkin puree is ready to use! Yes, you can use other sweeteners. Honey and agave syrup work well. For honey, use about ¾ cup for every cup of sugar. If you choose agave syrup, use about ⅔ cup. Both will add a nice flavor to your muffins. If you lack cream cheese, don’t worry! You can use Greek yogurt or ricotta cheese as substitutes. They will give a similar creamy texture. Mix in a bit of sugar and vanilla extract to mimic the cream cheese flavor. Enjoy your swirl muffins without missing a beat! This blog showed you how to make delicious pumpkin muffins with a cream cheese swirl. We covered ingredients, preparation, baking, and storage tips. You learned how to adapt this recipe for different dietary needs and preferences. Remember, baking is fun and allows for creativity. Enjoy these muffins warm, and don’t hesitate to experiment with flavors. Happy baking!

Pumpkin Cream Cheese Swirl Muffins

Indulge in the deliciousness of Pumpkin Cream Cheese Swirl Muffins! These delightful treats combine the warm flavors of pumpkin spice with a creamy cheesecake swirl, making them perfect for any fall gathering. In just 35 minutes, you can whip up a batch of 12 mouthwatering muffins that are sure to impress. Click through to discover the simple recipe and transform your baking routine today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree

½ cup granulated sugar

½ cup brown sugar, packed

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

¼ cup granulated sugar

1 egg yolk

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth and fully blended.

        Gradually incorporate the dry ingredients into the pumpkin mixture, stirring until just combined. Do not overmix; a few lumps are okay.

          In a separate bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract for the cream cheese swirl. Beat until smooth and creamy.

            Fill each muffin liner with a generous scoop of the pumpkin batter, about two-thirds full. Then, add a dollop of the cream cheese mixture on top of the pumpkin batter. Use a toothpick or a knife to gently swirl the cream cheese into the batter for a marbled effect.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Arrange the muffins on a decorative platter and dust with powdered sugar for a festive touch. Consider serving them warm with a side of maple syrup for drizzling!