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- 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp cinnamon - ¼ tsp nutmeg - ¼ tsp salt - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - 2 large eggs - ⅓ cup vegetable oil - 1 tsp vanilla extract For the Cream Cheese Filling: - 8 oz cream cheese, softened - ¼ cup powdered sugar - ½ tsp vanilla extract These ingredients create a delightful blend of flavors. The pumpkin brings warmth, while the cream cheese adds a rich, creamy twist. Using both granulated and brown sugar gives the muffins a nice balance of sweetness. The spices like cinnamon and nutmeg make these muffins feel cozy and comforting. When choosing your pumpkin puree, make sure to select a high-quality brand. This choice impacts the flavor of your muffins. The cream cheese filling is easy to make. Just mix it well so it blends nicely into the muffins. For more detailed instructions on how to make these delicious muffins, check out the Full Recipe. 1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray. 2. In a medium bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - ½ tsp cinnamon - ¼ tsp nutmeg - ¼ tsp salt 3. In a larger bowl, mix the wet ingredients until smooth: - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 cup canned pumpkin puree - 2 large eggs - ⅓ cup vegetable oil - 1 tsp vanilla extract 1. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. A few lumps are fine; don’t overmix. 2. For the cream cheese filling, mix the following in another bowl: - 8 oz cream cheese, softened - ¼ cup powdered sugar - ½ tsp vanilla extract 1. Fill each muffin cup halfway with the pumpkin batter. 2. Add a dollop of cream cheese filling in the center of each muffin. 3. Top with more pumpkin batter until the cups are about ¾ full. 4. Using a toothpick or a skewer, gently swirl the cream cheese filling into the pumpkin batter to create a marbled look. Don’t overdo it; a little swirl goes a long way. 5. Bake the muffins for 18-22 minutes. A toothpick should come out clean, except for the cream cheese swirl. 6. Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For the full recipe, you can refer to the earlier section. Enjoy your baking adventure! To make the best pumpkin cream cheese swirl muffins, avoid overmixing. Overmixing makes the muffins tough. Stir the batter until just combined. A few lumps are okay. This keeps your muffins soft and fluffy. Cooling is also key for flavor. After baking, let the muffins sit in the pan for 5 minutes. This helps them firm up. Then, move them to a wire rack. Cooling on the rack allows air to flow around, keeping them moist. You may want to swap all-purpose flour. Use whole wheat flour for a healthier option. Almond flour works well too, but it may change the texture. When it comes to sweeteners, consider maple syrup or honey. Each sweetener adds its own flavor. If you use liquid sweeteners, reduce the oil slightly to balance moisture. For baking these muffins, you need a few essential tools. A good mixing bowl is a must. Use a whisk for mixing dry ingredients. A non-stick muffin tin helps your muffins release easily. If you prefer, use paper liners for quick clean-up. Silicone liners are also great and reusable. {{image_2}} You can make these muffins even better! Adding chocolate chips gives a sweet twist. Nuts like walnuts or pecans add a nice crunch. You can also mix in spices like ginger or cloves. These spices give a warm and cozy flavor. Experimenting with these options makes each batch unique! Want to make these muffins healthier? Use whole wheat flour instead of white flour. It adds fiber and nutrients. You can also swap granulated sugar for coconut sugar. This makes the muffins less sweet but still tasty. If you need a vegan option, use a plant-based cream cheese. It works great for the filling! Seasonal ingredients can change the game! You might add cranberries or apples for a fruity flavor. They bring a tartness that pairs well with pumpkin. Alternatively, try using squash or sweet potato purees. These options keep the muffins moist and delicious. Each season brings a chance to create something special. For the full recipe, check the earlier section! To keep your pumpkin cream cheese swirl muffins fresh, place them in an airtight container. This will help lock in moisture and flavor. You can also use a zip-top bag. If you have room, line the bottom with a paper towel. This absorbs excess moisture. For freezing, wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out as much air as you can before sealing. This keeps out freezer burn. Muffins can stay fresh in the freezer for up to three months. When reheating muffins, the microwave is quick and easy. Heat each muffin for about 15-20 seconds. Check them to ensure they are warm but not hot. For a crispier texture, use the oven. Preheat to 350°F (175°C) and warm muffins for about 10 minutes. This helps keep them moist while warming. At room temperature, these muffins last about 2-3 days. Store them in a cool, dry place. In the refrigerator, they can last up to a week. Just make sure they are in an airtight container. If you freeze them, you can enjoy these muffins for up to three months. Just remember to thaw them in the fridge overnight before eating. This keeps them tasty and soft. For the full recipe, check out the linked section above. Can I make these muffins in advance? Yes, you can prepare these muffins ahead of time. Bake them, then let them cool. Store in an airtight container for up to three days. You can also freeze them for up to three months. Just thaw and enjoy! What can I substitute for pumpkin puree? You can use butternut squash puree or sweet potato puree instead. They provide a similar texture and flavor. Applesauce can also work, but keep in mind it will change the taste. Are these muffins gluten-free? No, these muffins are not gluten-free as they use all-purpose flour. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it has xanthan gum for proper texture. How can I make this recipe nut-free? This recipe is already nut-free as written. Just be sure to check all your ingredients. Some brands of baking powder may contain traces of nuts. Always choose nut-free brands. Why are my muffins dense? Dense muffins often result from overmixing the batter. Mixing too much incorporates too much air and creates a heavy texture. Mix just until combined for light and fluffy muffins. How do I know when the muffins are done baking? Stick a toothpick into the center of a muffin. If it comes out clean, they are done! If it has batter on it, bake for a few more minutes. The tops should also look golden and firm. Pumpkin cream cheese swirl muffins are a delightful treat packed with flavor. We covered all the essentials: ingredients, steps, tips, and storage. Each action matters when baking. Don't forget to check for the right texture and flavors. This guide ensures your muffins turn out fluffy and tasty every time. I hope you enjoy making these muffins as much as I enjoyed sharing this recipe with you. Happy baking!

Pumpkin Cream Cheese Swirl Muffins

Indulge in the rich flavors of fall with these delightful Pumpkin Cream Cheese Swirl Muffins! Perfectly spiced and topped with a creamy swirl, these muffins are an irresistible treat for breakfast or snack time. Easy to make with simple ingredients, they’re sure to impress your family and friends. Click through to explore the full recipe and bring autumn's best flavors to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

½ cup granulated sugar

½ cup brown sugar, packed

1 cup canned pumpkin puree

2 large eggs

⅓ cup vegetable oil

1 tsp vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth and creamy.

        Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.

          In another medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and well blended.

            Fill each muffin cup about halfway with the pumpkin batter. Using a small spoon, add a dollop of cream cheese filling in the center of each muffin. Then, top with more pumpkin batter until the cups are about ¾ full.

              Using a toothpick or a skewer, gently swirl the cream cheese filling into the pumpkin batter. Don't overdo this step; you want to create a marbled effect.

                Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean (barring the cheesecake swirl).

                  Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve these delightful muffins on a festive platter, and dust with a light sprinkle of powdered sugar for a decorative touch. Optionally, add a small dollop of whipped cream on the side for an extra treat!