These moist pumpkin muffins with a sweet cream cheese swirl are perfect for fall! They’re soft, fluffy, and each bite is packed with pumpkin flavor and creamy goodness.
Honestly, these muffins make my kitchen smell amazing! Also, they’re great for breakfast or a snack. I always make a double batch because they disappear fast! 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the recipe, giving the muffins that rich pumpkin flavor. If you don’t have canned pumpkin, you can use homemade pumpkin puree, but make sure it’s pure and not spiced. For a fun twist, try using mashed sweet potato instead!
Flour: All-purpose flour works great, but if you need a gluten-free option, consider using a gluten-free all-purpose blend. You could also use whole wheat flour for a nuttier flavor and added texture; just be aware the muffins may be slightly denser.
Vegetable Oil: I like vegetable oil for its neutral flavor, but you can substitute with melted coconut oil for a hint of coconut or use applesauce for a lower-fat version. This can also add moisture!
Cream Cheese: The cream cheese swirl adds a lovely indulgence! If you’re looking for a lighter option, try using ricotta cheese. It will still give you that creamy texture with fewer calories.
What’s the Best Way to Mix Muffin Batter Without Overmixing?
A common challenge when making muffins is preventing overmixing, which can lead to dense, tough muffins. Here’s how to mix it right:
- Combine wet and dry ingredients separately before mixing them together. This allows for even distribution.
- When you add dry ingredients to wet ingredients, stir gently with a spatula until just combined. It’s okay if there are a few lumps; overmixing is what we want to avoid!
- Try to fold rather than whisk. Use a gentle scooping motion to combine, working from the bottom of the bowl upwards.
With these tips, your muffins will be soft and delightful every time!
Moist Pumpkin Muffins with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (120ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 4 oz (115g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Getting these delightful muffins ready will take about 15 minutes of prep time and 20-25 minutes of baking time. After that, let them cool for a bit, and they’re ready to enjoy! So, plan for a total of around 40 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
First things first, preheat your oven to 350°F (175°C). While it’s heating up, line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This mixture is going to be the backbone of your muffins, so make sure it’s well combined. Once ready, set it aside.
3. Combine the Wet Ingredients:
Grab a large bowl and start by beating the vegetable oil and sugar together until you have a smooth mix. Then, add in the eggs one at a time, mixing well after each addition. Finally, stir in the pumpkin puree and vanilla extract until everything is nicely blended.
4. Mix It All Together:
Now, gradually add the flour mixture into your wet ingredients. Mix gently, being careful not to overmix—it’s okay if there are a few small lumps!
5. Prepare the Cream Cheese Swirl:
In another bowl, beat the softened cream cheese with sugar, the egg yolk, and vanilla extract until it’s smooth and creamy. This mixture will give your muffins a delicious swirl!
6. Fill the Muffin Tin:
Start filling each muffin cup about halfway with the pumpkin batter. Then, drop about 1 tablespoon of the cream cheese mixture on top in each cup. After that, fill the muffin cups with the remaining pumpkin batter until they’re about ¾ full.
7. Create the Swirl:
Take a toothpick or knife and gently swirl the cream cheese mixture into the pumpkin batter in each cup. Aim for a lovely marbled effect—look how pretty they will be!
8. Bake to Perfection:
It’s time to bake your muffins! Place the muffin tin in the preheated oven and let them bake for 20 to 25 minutes. Check for doneness by inserting a toothpick into the center; a few moist crumbs are perfectly fine!
9. Cooling Off:
Once they’re done baking, allow the muffins to cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. The aroma will be irresistible!
10. Enjoy Your Delicious Muffins!
Your moist pumpkin muffins with cream cheese swirls are ready to be enjoyed! They stay moist for several days in an airtight container, and if you want, warm them slightly in the microwave for an extra treat.
FAQ: Moist Pumpkin Muffins with Cream Cheese Swirl
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, cook and puree it until smooth. Make sure to drain any excess moisture to avoid adding too much liquid to your batter, which can affect the muffin’s texture.
Can I Substitute the Cream Cheese?
Yes, you can substitute cream cheese with ricotta cheese or mascarpone for a lighter option. Each will provide a different flavor and texture, but the muffins will still be delicious!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw and enjoy whenever you crave them!
What Can I Add for Extra Flavor?
For an extra touch, consider adding chocolate chips, nuts (like walnuts or pecans), or even dried cranberries to the batter. Just be sure to fold them in gently to maintain the muffin’s texture!