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As the leaves turn golden and the air becomes crisp, nothing embodies the essence of fall quite like the aroma of freshly baked pumpkin muffins wafting through the kitchen. Our Spooktacular Pumpkin Cream Cheese Swirl Muffins are a delightful treat that perfectly captures the spirit of the season. With their rich pumpkin flavor and creamy cream cheese swirls, these muffins not only tantalize the taste buds but also serve as a festive addition to your autumn gatherings.

Pumpkin Cream Cheese Swirl Muffins

Bring the taste of fall into your kitchen with these Spooktacular Pumpkin Cream Cheese Swirl Muffins. They're packed with rich pumpkin flavor, warm spices, and creamy swirls of cream cheese that create the perfect balance of sweetness and tang. Whether for a cozy brunch, Halloween celebration, or a sweet indulgence with your favorite beverage, these muffins will impress everyone. Follow our simple recipe to enjoy the delightful aroma and taste of autumn in every bite!
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Ingredients
  

For the Pumpkin Muffins:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

1 cup pumpkin puree (canned or fresh)

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it generously.

    Prepare the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, ¼ cup of granulated sugar, 1 egg, and 1 tsp of vanilla extract until smooth and creamy. Set aside.

      Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined.

        Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, 1 cup of granulated sugar, 2 eggs, and 1 tsp of vanilla extract. Whisk until everything is well incorporated.

          Combine Wet and Dry Ingredients: Gradually add the dry mixture into the pumpkin mixture, stirring gently until just combined. Be careful not to overmix – a few lumps are perfectly fine.

            Fill Muffin Tins: Spoon about 2 tablespoons of the pumpkin batter into the bottom of each muffin cup. Then, add about 1 tablespoon of the cream cheese mixture on top. Finally, cover the cream cheese with another tablespoon of pumpkin batter. Swirl gently with a toothpick or knife to create a marbled effect.

              Bake: Transfer the muffin tin to the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean with a few crumbs (but not wet batter).

                Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack. Let them cool completely or enjoy them warm!

                  Prep Time, Total Time, Servings: 15 min | 35 min | 12 muffins