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Cozy Pumpkin Cream Cheese Swirl Muffins with Brown Sugar Pecan Topping

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Moist pumpkin muffins with a creamy, tangy cream cheese swirl and a crunchy brown sugar pecan topping, perfect for cozy autumn mornings or comforting snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ⅓ cup (75g) granulated sugar
  • ⅓ cup (70g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) buttermilk or plain yogurt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (50g) chopped pecans, toasted lightly
  • ¼ cup (50g) packed brown sugar
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in pumpkin puree, vanilla extract, and buttermilk until fully combined. The batter will be thick but smooth.
  5. Slowly fold dry ingredients into wet ingredients with a spatula until just combined; do not overmix.
  6. In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, egg yolk, and vanilla extract; mix until silky and lump-free.
  7. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Drop about 1 tablespoon of cream cheese mixture on top. Add another 2 tablespoons of pumpkin batter over the cream cheese.
  8. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect without over-swelling.
  9. In a small bowl, mix toasted pecans, brown sugar, melted butter, cinnamon, and salt until crumbly but sticky. Sprinkle generously over each muffin.
  10. Bake for 22-26 minutes. Check at 22 minutes by inserting a toothpick near the edge; it should come out clean or with a few moist crumbs.
  11. If tops brown too fast, tent with foil. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Chill cream cheese mixture before swirling to prevent leaking. Toast pecans for extra flavor. Check muffins at 22 minutes to avoid overbaking. Can substitute gluten-free flour 1:1 for gluten-free version. Vegan adaptations include flax eggs, vegan cream cheese, and coconut yogurt.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, brown sugar pecan topping, autumn recipe, cozy breakfast, easy muffins

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