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Moist Pumpkin Cream Cheese Swirl Muffins Recipe with Crunchy Pecan Topping

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These moist pumpkin muffins feature creamy swirls of cream cheese and a crunchy pecan crumble topping, perfect for cozy fall mornings or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (canola preferred)
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease well.
  2. Make the pecan crumble topping by mixing chopped pecans, flour, brown sugar, melted butter, and cinnamon until crumbly. Set aside.
  3. Prepare the cream cheese swirl by beating softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  4. Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
  5. Whisk together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla in another bowl until smooth.
  6. Gradually fold the wet mixture into the dry ingredients until just combined; do not overmix.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup, then add about 1 tablespoon of cream cheese mixture on top.
  8. Using a toothpick or knife tip, gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
  9. Sprinkle about 1 teaspoon of the pecan crumble over each muffin.
  10. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Softened cream cheese is key for smooth swirls. Do not overmix the batter to keep muffins tender. Use a toothpick for gentle swirling. Check muffins at 18 minutes if your oven runs hot to avoid overbaking. Toast pecans lightly before mixing for extra flavor (optional).

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, pecan topping, fall recipe, moist muffins, easy breakfast, holiday baking

Find it online: https://milaspoon.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-with-crunchy-pecan-topping/