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Moist Pumpkin Cream Cheese Swirl Muffins Easy Homemade Recipe with Cinnamon Pecans

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These moist pumpkin muffins feature a luscious cream cheese swirl and a crunchy cinnamon pecan topping, perfect for cozy fall mornings or brunches. Simple ingredients and easy steps make them a crowd-pleaser every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 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 slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) buttermilk (or almond milk with 1 tsp vinegar for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pecans
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy (2-3 minutes). Add egg yolk and vanilla extract; mix until just combined.
  4. In a large bowl, whisk melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each. Stir in pumpkin puree, buttermilk, and vanilla extract until smooth.
  5. Gradually fold dry ingredients into wet mixture using a spatula until just combined; do not overmix.
  6. Spoon about 2 tablespoons of pumpkin batter into each muffin cup. Add about 1 tablespoon of cream cheese mixture on top. Repeat layering once more with pumpkin batter and cream cheese. Gently swirl batters together with a knife or skewer to create a marbled effect.
  7. Mix chopped pecans, brown sugar, cinnamon, and melted butter in a small bowl. Sprinkle generously over each muffin.
  8. Bake for 22-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to prevent soggy bottoms.

Notes

Do not overmix the batter to keep muffins tender. Use softened cream cheese to avoid lumps. Swirl batters gently to maintain the marbled effect. Fresh spices improve flavor. Check muffins at 22 minutes to avoid overbaking. Refrigerate cream cheese swirl if too runny before swirling.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, cinnamon pecans, fall baking, easy muffins, homemade muffins, moist pumpkin muffins

Find it online: https://fizzlefork.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-cinnamon-pecans/