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As the leaves change color and a crispness fills the air, the warm, inviting scents of pumpkin spice begin to waft through kitchens everywhere. Pumpkin-flavored baked goods are synonymous with the fall season, evoking nostalgia and comfort with each delectable bite. Among the myriad of pumpkin treats, pumpkin cream cheese swirl muffins stand out as a decadent yet approachable choice. With their moist, spiced batter and luscious cream cheese swirls, these muffins are perfect for autumn gatherings, leisurely breakfasts, or cozy afternoons spent at home with a warm mug of coffee or tea.

Pumpkin Cream Cheese Swirl Muffins

Embrace the cozy vibes of autumn with Pumpkin Cream Cheese Swirl Muffins, the perfect treat for the season! These muffins feature a moist pumpkin batter spiced with cinnamon, nutmeg, and ginger, beautifully swirled with a creamy, tangy cream cheese filling. Ideal for morning gatherings or relaxed afternoons, they’re both indulgent and comforting. Bake a batch to enjoy the warm flavors of fall, and let the delightful aroma fill your home!
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Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup pumpkin puree (canned or fresh cooked)

¾ cup granulated sugar

½ cup brown sugar, packed

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

1 egg yolk

1 tablespoon all-purpose flour

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it.

    Prepare the Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add ¼ cup granulated sugar, 1 teaspoon vanilla extract, 1 egg yolk, and 1 tablespoon flour. Mix until well combined and set aside.

      Mix Dry Ingredients: In a large bowl, whisk together 1 ½ cups flour, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt until evenly combined.

        Combine Wet Ingredients: In another bowl, mix together the pumpkin puree, ¾ cup granulated sugar, brown sugar, vegetable oil, 2 eggs, and 1 teaspoon vanilla extract until smooth.

          Combine the Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; it’s okay if a few lumps remain.

            Assemble the Muffins: Fill each muffin tin about ⅔ full with the pumpkin batter. Using a spoon or piping bag, add a dollop of the cream cheese mixture on top of the pumpkin batter. Use a toothpick or knife to swirl the cream cheese mixture into the pumpkin batter, creating a marbled effect.

              Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).

                Cool and Enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 12 muffins