Ingredients
Cream Cheese Swirl
- 8 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
Pumpkin Muffins
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 cup pumpkin puree
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt
- ¼ cup unsalted butter, melted and slightly cooled
- ⅓ cup light brown sugar, packed
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
Topping
- ⅓ cup finely chopped pecans
Instructions
- Preheat Oven. Preheat your oven to 375˚F (190˚C). Line a 12-cup muffin pan with paper liners and set aside to prepare for baking.
- Prepare Cream Cheese Swirl. In a mixing bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract with an electric mixer until the mixture is completely smooth and creamy. Set this aside for later use.
- Combine Dry Ingredients. In a large bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients. In a separate bowl, whisk the pumpkin puree, eggs, plain Greek yogurt, melted and cooled butter, light brown sugar, maple syrup, and vanilla extract until the mixture is smooth and homogeneous.
- Make Muffin Batter. Add the wet ingredient mixture to the dry ingredients and gently fold together just until combined. Avoid overmixing to keep the muffins light and tender.
- Fill Muffin Cups. Divide the muffin batter evenly among the lined muffin cups, filling each about two-thirds full. Spoon roughly 1½ tablespoons of the cream cheese mixture onto each muffin. Using a toothpick or skewer, gently swirl the cream cheese into the batter with 2–3 passes to create a marbled effect. Then, sprinkle the chopped pecans evenly over the tops.
- Bake the Muffins. Place the muffin pan in the preheated oven and bake for 20–24 minutes. The muffins are done when the pumpkin portion is set and a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out with a few moist crumbs.
- Cool and Serve. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving to maintain their texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth swirl mixture.
- Do not overmix the batter to avoid tough muffins.
- Filling muffin cups about ⅔ full allows space for rising without overflow.
- Use a toothpick to swirl the cream cheese gently, achieving a beautiful marble effect.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
- For a nut-free version, omit the pecan topping or substitute with seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
