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Cozy Pumpkin Cream Cheese Swirl Muffins

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These pumpkin cream cheese swirl muffins feature a soft pumpkin batter with a luscious cream cheese center and a crunchy brown sugar crumble topping, perfect for a cozy fall or winter treat.

Ingredients

Scale
  • 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 ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk or whole milk
  • 8 oz (225g) cream cheese, softened to room temperature
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (65g) all-purpose flour (for crumble)
  • ⅓ cup (65g) packed light brown sugar (for crumble)
  • ¼ cup (55g) unsalted butter, cold and cubed (for crumble)
  • ¼ teaspoon ground cinnamon (for crumble)
  • A pinch of salt (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate large bowl, combine the granulated sugar, brown sugar, and melted butter until smooth.
  4. Add the pumpkin puree, eggs, vanilla extract, and buttermilk to the sugar mixture, mixing until fully combined but not overmixed; the batter should be thick but pourable.
  5. Using a mixer, beat the softened cream cheese until smooth and creamy. Add the sugar, egg yolk, and vanilla extract, and continue beating until silky and smooth. Set aside.
  6. In a small bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble topping. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  7. Spoon about 2 tablespoons of the pumpkin batter into each muffin cup. Add about 1 tablespoon of the cream cheese filling on top, then cover with another 2 tablespoons of pumpkin batter.
  8. Use a skewer or butter knife to gently swirl the cream cheese through the batter, creating a marbled effect.
  9. Sprinkle a generous pinch of the brown sugar crumble on top of each muffin.
  10. Bake for 22-26 minutes, starting to check at 22 minutes. A toothpick inserted into the pumpkin batter should come out clean or with a few moist crumbs. The crumble topping should be golden and crisp.
  11. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Use softened cream cheese at room temperature to avoid lumps. Do not overmix the batter to keep muffins tender. Swirl cream cheese gently to create visible ribbons without blending completely. If crumble browns too quickly, tent muffins with foil halfway through baking. For gluten-free, substitute flour with 1:1 gluten-free baking blend. For dairy-free, use coconut yogurt instead of cream cheese and coconut oil instead of butter.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, brown sugar crumble, fall baking, cozy muffins, easy pumpkin recipe

Find it online: https://blingbite.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-homemade-brown-sugar-crumble-recipe/