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Moist Pumpkin Cream Cheese Swirl Muffins with Maple Glaze

moist pumpkin cream cheese swirl muffins - featured image
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These moist pumpkin muffins feature a luscious cream cheese swirl and a sticky-sweet maple glaze, perfect for cozy mornings or fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup (Grade A dark)
  • 1–2 tablespoons milk or cream (dairy-free milk optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate bowl, stir together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each.
  4. Stir in pumpkin puree and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Avoid overmixing.
  6. In a medium bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Spoon about two tablespoons of pumpkin batter into each muffin cup. Add a teaspoon of cream cheese mixture on top, then cover with another two tablespoons of pumpkin batter. Use a skewer or knife to gently swirl the cream cheese into the batter.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin batter comes out clean.
  9. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.
  10. In a small bowl, whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth and pourable.
  11. Drizzle the maple glaze over each muffin while still slightly warm.

Notes

Keep cream cheese at room temperature before mixing for a smooth swirl. Avoid overmixing the batter to keep muffins tender. For a more pronounced swirl, chill the cream cheese mixture briefly before adding. Adjust glaze thickness by adding more milk or powdered sugar as needed.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, maple glaze, fall baking, moist muffins, easy pumpkin recipe

Find it online: https://sizzlesprout.com/moist-pumpkin-cream-cheese-swirl-muffins-recipe-easy-homemade-with-maple-glaze/