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Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Streusel

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These muffins feature a creamy pumpkin batter with a luscious cream cheese swirl and a crumbly cinnamon streusel topping, delivering a cozy, comforting fall treat with a perfect balance of textures and flavors.

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 cloves
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (56g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, whisk vegetable oil, sugar, eggs, and vanilla extract until smooth and slightly thickened, about 2 minutes. Stir in pumpkin puree until fully combined.
  4. Gently fold dry ingredients into wet mixture with a spatula until just combined; avoid overmixing.
  5. Beat softened cream cheese with sugar, egg, and vanilla extract until smooth and creamy, about 2-3 minutes.
  6. In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top. Spoon another 1-2 tablespoons of pumpkin batter over the cream cheese. Use a knife or skewer to gently swirl the cream cheese through the batter, creating a marbled effect.
  8. Sprinkle cinnamon streusel generously over each muffin.
  9. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Tops should be golden and streusel crisp.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Keep cream cheese at room temperature to avoid lumps. Chill cream cheese mixture slightly if it mixes too much with batter. Avoid overmixing batter to keep muffins tender. Start checking muffins at 20 minutes to avoid overbaking. Use nonstick or paper liners for easy removal. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon streusel, fall baking, cozy muffins, pumpkin recipe, breakfast muffins

Find it online: https://evabake.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-streusel-recipe/