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As the leaves change color and the air turns crisp, the essence of fall beckons us to embrace the joy of seasonal baking. One of the most beloved flavors that epitomizes autumn is pumpkin, a versatile ingredient that brings warmth and comfort to our kitchens. From lattes to pies, pumpkin-flavored treats are a staple during this time of year, and there's nothing quite like the satisfaction of whipping up a batch of homemade goodies.

Pumpkin Cream Cheese Swirl Muffins

Embrace the flavors of fall with these delicious Pumpkin Cream Cheese Swirl Muffins! Perfect for breakfast or a sweet afternoon snack, these easy-to-make muffins combine moist pumpkin with a rich cream cheese swirl for a delightful treat. Enjoy them fresh out of the oven or as a make-ahead option. With warm spices and a creamy filling, they’re ideal for cozy gatherings or a simple indulgence at home. Get ready to fill your kitchen with the irresistible aroma of autumn!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

1 cup canned pumpkin puree

2 large eggs

½ cup vegetable oil

1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the tin with cooking spray.

    Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      Mix the Wet Ingredients: In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract. Mix until smooth and well combined.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; it’s okay if a few lumps remain.

          Make the Cream Cheese Filling: In another bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.

            Fill the Muffin Tin: Spoon a generous tablespoon of pumpkin batter into each muffin cup, followed by a tablespoon of the cream cheese mixture. Next, add another tablespoon of pumpkin batter on top of the cream cheese filling. Use a toothpick or knife to gently swirl the two batters together for a marble effect.

              Bake the Muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine but no wet batter).

                Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm or at room temperature.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins