These dense, spiced autumn treats feature a rich ribbon of sweetened cream cheese baked directly into a moist pumpkin batter. Combining the earthy sweetness of seasonal squash with the tangy, velvet texture of a classic cheesecake layer, these bakery-style muffins offer a complex flavor profile that pairs perfectly with morning coffee. The simple piping technique ensures an impressive, professional appearance and consistent cream cheese distribution in every single bite.
1 cup pumpkin puree
8 ounces cream cheese, softened
2 cups all-purpose flour
1.5 cups granulated sugar
0.5 cups vegetable oil
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
0.5 teaspoon salt
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
In a separate bowl, beat the pumpkin puree, vegetable oil, sugar, and eggs until smooth.
Fold the wet ingredients into the dry ingredients until just combined.
In a small bowl, beat the softened cream cheese with a little sugar until smooth and creamy for the filling.
Spoon the pumpkin batter into the muffin cups until half full.
Add a dollop of the cream cheese mixture into the center of each muffin.
Cover with remaining batter and use a toothpick to gently swirl the layers.
Bake for 20-25 minutes or until a toothpick comes out clean.
Ensure all ingredients are at room temperature for the best emulsion. Store in an airtight container in the refrigerator for up to 3 days due to the cream cheese content.
Find it online: https://itisrecipes.com/pumpkin-cream-cheese-swirl-muffins/