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Cozy Pumpkin Cream Cheese Swirl Muffins Easy Cinnamon Crumble Recipe

Pumpkin Cream Cheese Swirl Muffins - featured image
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These Cozy Pumpkin Cream Cheese Swirl Muffins with Cinnamon Crumble combine moist pumpkin batter, a silky cream cheese swirl, and a crunchy cinnamon crumble topping for a comforting fall treat perfect for breakfast or brunch.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or almond flour for gluten-free option)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt (dairy-free yogurt if needed)
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (65g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons (55g) unsalted butter, cold and cubed

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Prepare the cinnamon crumble: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add 4 tablespoons cold, cubed butter. Cut the butter into the dry ingredients until mixture resembles coarse crumbs. Set aside.
  3. Make the cream cheese swirl: Beat 8 ounces softened cream cheese with ¼ cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Mix dry ingredients for muffins: Whisk together 1 ¾ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt.
  5. Combine wet ingredients: Whisk ½ cup melted butter with 1 cup sugar until smooth. Add 2 eggs one at a time, mixing well after each. Stir in 1 cup pumpkin puree and 1 teaspoon vanilla extract. Mix in ½ cup buttermilk or yogurt.
  6. Fold dry ingredients into wet ingredients gently using a rubber spatula. Do not overmix; some lumps are okay.
  7. Assemble muffins: Fill each muffin cup halfway with batter (~2 tablespoons). Drop about 1 tablespoon cream cheese mixture on top. Spoon more pumpkin batter (~2 tablespoons) over cream cheese to nearly fill the cup. Swirl cream cheese through batter gently with a toothpick.
  8. Sprinkle cinnamon crumble generously on top of each muffin.
  9. Bake for 20 to 25 minutes until a toothpick inserted near the edge comes out clean and tops are golden brown.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use pure pumpkin puree, not pumpkin pie filling. For a smoother cream cheese swirl, soften cream cheese well but do not melt. Chill crumble mix if kitchen is warm. Avoid overmixing batter to keep muffins tender. Swirl cream cheese gently to create marbled pockets. Check muffins at 20 minutes to avoid overbaking. For vegan adaptation, use dairy-free cream cheese, flax eggs, coconut oil, and plant-based yogurt.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon crumble, fall recipe, easy muffins, breakfast muffins, gluten-free option, vegan adaptation

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