Print

Moist Pumpkin Cream Cheese Swirl Muffins with Brown Butter Glaze

moist pumpkin cream cheese swirl muffins - featured image
Print Recipe

These moist pumpkin muffins feature a creamy cream cheese swirl and a nutty brown butter glaze, perfect for quick fall treats and last-minute gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pure pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) buttermilk
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg (for cream cheese swirl)
  • 1/2 tsp vanilla extract (for cream cheese swirl)
  • 2 tbsp (15g) all-purpose flour (for cream cheese swirl)
  • 4 tbsp (55g) unsalted butter (for brown butter glaze)
  • 3/4 cup (90g) powdered sugar, sifted (for glaze)
  • 1 tbsp pure maple syrup (for glaze)
  • 1/2 tsp vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In another bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, vanilla extract, and buttermilk until smooth.
  4. Gradually fold the dry ingredients into the wet ingredients gently with a spatula until just combined; batter should be thick but pourable.
  5. In a medium bowl, beat softened cream cheese, sugar, egg, vanilla extract, and flour until smooth and creamy.
  6. Spoon a heaping tablespoon of pumpkin batter into each muffin cup, then add about a teaspoon of cream cheese mixture on top. Repeat layering until cups are nearly full.
  7. Use a skewer or toothpick to gently swirl the cream cheese into the pumpkin batter in each muffin, creating visible pockets without over-swelling.
  8. Bake for 20-25 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the brown butter glaze, melt butter in a small saucepan over medium heat, swirling until golden brown and nutty (about 4-5 minutes). Remove from heat.
  11. Whisk in powdered sugar, maple syrup, vanilla extract, and a pinch of salt until smooth.
  12. Drizzle the warm glaze over cooled muffins and let set for 10 minutes before serving.

Notes

Soften cream cheese before mixing to avoid clumps. Watch butter closely when browning to prevent burning. Use a gentle swirling motion with a toothpick to create cream cheese pockets without overmixing. Fresh baking powder and soda ensure fluffier muffins. Prepare glaze while muffins bake to save time.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, brown butter glaze, fall recipe, quick muffins, easy pumpkin dessert

Find it online: https://crispcraving.com/moist-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-with-brown-butter-glaze/