These Pumpkin Cream Cheese Swirl Muffins are the ultimate fall treat! With a moist and spiced pumpkin muffin base and a creamy, sweetened cream cheese swirl, these muffins are full of flavor and perfect for breakfast, a snack, or a special dessert. Easy to make and full of seasonal goodness, they’re a must-try for pumpkin lovers!

Ingredients

For the Pumpkin Muffins:

• 1¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 large eggs
• 1 cup (240g) canned pumpkin puree
• ½ cup (120ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 8 oz (225g) cream cheese, softened
• ⅓ cup (40g) powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Prepare the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Make the Muffin Batter:
   In a large bowl, beat the eggs, pumpkin puree, vegetable oil, sugar, and vanilla extract until smooth and combined. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
4. Prepare the Cream Cheese Filling:
   In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. Assemble the Muffins:
   Spoon a small amount of pumpkin muffin batter into each muffin cup, filling it about halfway. Then, add a spoonful of the cream cheese mixture on top of the batter. Add another spoonful of muffin batter on top, and swirl the cream cheese mixture into the batter using a toothpick or skewer.
6. Bake:
   Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
   Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Make Ahead: Muffins can be frozen for up to 3 months. Let them cool completely before wrapping individually and storing in a freezer bag.
• Substitute: For a lighter version, you can substitute the vegetable oil with unsweetened applesauce.
• Toppings: Add a sprinkle of cinnamon sugar on top before baking for an extra sweet touch!

These Pumpkin Cream Cheese Swirl Muffins are a delicious way to embrace fall with every bite. Perfect for breakfast or a cozy afternoon snack, they’re sure to be a hit with friends and family!