Print

Moist Pumpkin Cream Cheese Swirl Muffins with Pepita Crunch

pumpkin cream cheese swirl muffins - featured image
Print Recipe

These moist pumpkin muffins feature a tangy cream cheese swirl and a crunchy pepita topping, perfect for cozy fall mornings or snacks. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) raw pepitas (pumpkin seeds)
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter
  • Pinch of cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper or silicone liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat pumpkin puree with granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Slowly add the dry ingredients to the wet, folding gently with a rubber spatula until just combined.
  5. Beat cream cheese with granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Spoon about 2 tablespoons of batter into each muffin cup, add about 1 tablespoon of cream cheese mixture on top, then add another 2 tablespoons of batter. Swirl gently with a skewer or knife.
  7. In a small bowl, combine pepitas, brown sugar, melted butter, and cinnamon. Toss until coated.
  8. Sprinkle the pepita crunch evenly over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature ingredients for best texture. Swirl cream cheese gently for a marbled effect. Toast pepitas lightly for extra nutty flavor. Muffins store well at room temperature for 2 days or freeze up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, pepita crunch, fall recipe, easy muffins, homemade pumpkin muffins

Find it online: https://cravemila.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-pepita-crunch-recipe/