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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Crumble Recipe

Cozy Pumpkin Cream Cheese Swirl Muffins - featured image
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These Cozy Pumpkin Cream Cheese Swirl Muffins feature a tender crumb with a velvety cream cheese swirl and a buttery cinnamon crumble topping, perfect for fall mornings and cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) pumpkin puree (canned or homemade; no sugar added)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) buttermilk (or whole milk with 1 teaspoon lemon juice, let sit 5 minutes)
  • 8 ounces (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅓ cup (65 g) brown sugar, packed
  • ¼ cup (30 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons (45 g) unsalted butter, cold and cubed

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, whisk melted butter and sugar until combined. Add eggs one at a time, beating lightly after each. Stir in pumpkin puree and vanilla extract.
  4. Slowly add the dry ingredients into the wet mixture, alternating with buttermilk, starting and ending with dry. Fold gently with a spatula until just combined.
  5. Beat cream cheese, sugar, egg, and vanilla in a medium bowl until smooth and creamy.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top. Swirl gently with a toothpick or butter knife to create marbled patterns. Top with another 1-2 tablespoons of pumpkin batter to partially cover the swirl.
  7. In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Sprinkle generously over each muffin.
  8. Bake for 22–25 minutes, or until a toothpick inserted near the edge comes out clean and the crumble topping is crisp and golden. Check at 20 minutes to avoid overbaking.
  9. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Serve warm or at room temperature, optionally with butter or honey.

Notes

[‘Use room temperature eggs and cream cheese for smooth blending.’, ‘Do not overmix the batter to keep muffins tender and fluffy.’, ‘Use a toothpick or small knife for delicate cream cheese swirls.’, ‘Melt butter warm but not hot to avoid scrambling eggs.’, ‘Use an oven thermometer to ensure accurate baking temperature.’, ‘Make crumble topping last minute with cold butter for crisp texture.’, ‘If cream cheese mixture is too stiff, soften with a quick 5-10 second microwave zap.’, ‘Canned pumpkin puree works well year-round; avoid pumpkin pie filling.’, ‘For gluten-free, substitute with 1-to-1 gluten-free baking flour.’, ‘For dairy-free, substitute coconut yogurt for cream cheese and almond milk for buttermilk.’]

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon crumble, fall baking, easy muffins, pumpkin spice, cozy recipe

Find it online: https://dahliadishes.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-cinnamon-crumble-recipe/