Pumpkin Cream Cheese Muffins That’ll Make You Want to Dance

Okay, so do you ever just get lost in the kitchen with a random craving? Like, one minute you’re thinking about what’s for dinner, then BAM, you’re suddenly daydreaming about these swirled pumpkin cream cheese muffins? Yeah, me too.

Anyway… I totally whipped these up the other day, and let me tell you, they’re like little bites of fall wrapped in a hug. Seriously. You’ll thank me later!

Okay, Let’s Talk Ingredients

So, picture this: I’m at the grocery store, and I’m on a mission. I’ve got my cart and I’m zooming through the aisles like it’s an Olympic sport. Here’s your shopping list, so grab a pen (or just screenshot this):

– 1 3/4 cups all-purpose flour (yep, we need it)
– 1 tablespoon pumpkin spice (don’t skimp on this)
– 1 teaspoon baking soda (for the fluffiness!)
– 1/2 teaspoon salt (just a pinch)
– 1 can (15 oz) pumpkin puree (the star of the show)
– 1 cup granulated sugar (sweet dreams)
– 1/2 cup packed brown sugar (for that caramelly goodness)
– 2 large eggs (you can do it!)
– 1/2 cup vegetable oil (or melted butter if you’re feeling fancy)
– 1 tablespoon vanilla extract (always good)
– 8 oz cream cheese (room temp is key—trust me)
– 1/4 cup granulated sugar (for the cream cheese goodness)
– 1 egg yolk (just one!)
– 2 teaspoons vanilla extract (again, it’s worth it!)

Got it? Cool, let’s go!

So Here’s Why I Make This Constantly

Okay, real talk. I make these muffins like they’re my lifeline. There was this one rainy Sunday where I was just lounging around, probably eating way too many snacks, and I thought, “I need to make something cozy.” And BOOM—these muffins appeared in my mind.

I remember mixing the batter and just being enveloped by the smell of pumpkin spice. It’s like all my worries just melted away. And when I finally pulled them out of the oven, my house smelled like a bakery. I had to resist the urge to eat them all at once! The cream cheese swirls? Pure magic. My friends went wild for them, and now they’re like, “When’s the next baking marathon?”

The One Trick That Changes Everything

Okay, listen up. The key to these beauties is how you swirl the cream cheese into the batter. You don’t wanna be all fussy about it—just plop a tablespoon of that cream cheese mixture on top, then grab a toothpick (or a fork, whatever), and swirl it in. It should look messy. Trust the process! I once tried to make it all pretty, and it came out looking like a Pinterest fail. So, be messy, it’s gonna bake up stunning!

Don’t Mess This Up (My Top Tips)

– Don’t overmix the batter! Seriously, lumps are your friend here.
– Check your muffins early! Bake for 20 minutes? Nah, start checking at 18. You don’t want dry muffins, just a few moist crumbs.
– Let them cool slightly before diving in. I know it’s hard, but warm muffins are like volcanoes of pumpkin goodness.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (doubtful, but hey), store them in an airtight container. They’ll keep for like 3-4 days. You can also freeze them! Just pop ’em in a ziplock, and when you’re ready for that pumpkin fix, just thaw them at room temp. BOOM—instant happiness in muffin form!

If You Liked This, You’ll Probably Like These Too

If these muffins tickle your taste buds, you’ll probably go nuts for:
– Banana Bread (classic, can’t go wrong)
– Zucchini Bread (trust me, you won’t even taste the veggies)
– Apple Cinnamon Muffins (because who doesn’t love apples?)

Seriously, you gotta try these too!

So, what’s your favorite cozy fall recipe? Let’s swap ideas, I’m always looking for the next kitchen adventure! 🍂🥳

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Best Swirled Pumpkin Cream Cheese Muffins

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Indulge in the delightful flavors of these Swirled Pumpkin Cream Cheese Muffins, perfect for fall or any time you crave a sweet treat. These moist muffins are infused with spiced pumpkin and topped with a luscious cream cheese swirl that melts into perfection as they bake. In just 30 minutes, you can whip up a batch of these irresistible muffins that are sure to become a family favorite.

• Author: XXXXX
• Prep Time: 12 minutes
• Cook Time: 18 minutes
• Total Time: 30 minutes
• Yield: 18 standard muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted butter)
• 1 tablespoon vanilla extract
• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar (for cream cheese mixture)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract (for cream cheese mixture)

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Instructions

1. Preheat oven to 375°F and line a muffin pan with paper baking cups.
2. In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients and mix until just combined. Fill muffin tins about three-fourths full.
4. In another bowl, beat the cream cheese until smooth. Mix in the additional sugar, egg yolk, and vanilla extract until well blended.
5. Top each muffin with a tablespoon of the cream cheese mixture and swirl gently with a toothpick.
6. Bake for 18 to 20 minutes until a toothpick inserted comes out clean with moist crumbs. Cool for 10 minutes before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 241
• Sugar: 21g
• Sodium: 176mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 42mg