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Moist Pumpkin Cream Cheese Swirl Muffins Recipe with Easy Cinnamon Crumble

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These moist pumpkin cream cheese swirl muffins feature a luscious cream cheese swirl and a crunchy cinnamon crumble topping, perfect for cozy fall mornings or festive gatherings.

Ingredients

Scale
  • 1 cup (240 ml) pumpkin puree (canned, not pumpkin pie filling)
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar
  • Cinnamon Crumble Topping:
  • ¼ cup (30 g) all-purpose flour
  • 2 tablespoons (25 g) brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (45 g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a small bowl, combine flour, brown sugar, and cinnamon for the crumble topping. Cut in cold butter with fingers or pastry cutter until coarse crumbs form. Refrigerate.
  4. In a medium bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Set aside.
  5. In another large bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  6. Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined; some lumps are okay.
  7. Spoon about 2 tablespoons of batter into each muffin cup. Dollop about 1 tablespoon of cream cheese mixture over batter. Add another 2 tablespoons of batter on top. Use a toothpick or butter knife to gently swirl the cream cheese into the batter to create a marbled effect.
  8. Sprinkle cinnamon crumble topping evenly over each muffin.
  9. Bake for 22–25 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 20 minutes.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use room temperature eggs and cream cheese for smooth swirling. Keep butter cold for the crumble topping to achieve a crumbly texture. Watch oven temperature to prevent topping from burning. Let muffins cool completely on a rack to keep bottoms from getting soggy.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon crumble, fall recipe, moist muffins, easy pumpkin recipe, breakfast muffins

Find it online: https://gleamgulp.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-with-easy-cinnamon-crumble/