Do you have to refrigerate cream cheese muffins?

Yes, store them in the fridge. Cream cheese filling can soften or spoil at room temperature. Keep leftovers tightly wrapped. For best quality, enjoy within 3–4 days. If you won't finish them soon, freeze up to 2 months and reheat gently.

What is the secret to moist muffins?

Measure accurately, and mix just until combined. Bake at a steady 350°F. Pumpkin puree and oil keep moisture without heaviness. Don't overbake; check with a toothpick at 18–20 minutes.

What is the most common mistake when making muffins?

Overmixing batter creates toughness. Overfilling cups leads to domed tops or spills. Under-baking leaves dull centers. To avoid it, mix until no dry flour shows. Fill cups ¾ full, and bake until a toothpick comes clean.

What not to do when baking muffins?

Don’t skip bringing ingredients to room temperature. Don’t skip pan prep. Don’t bake on a cold rack. Let cooling be controlled and steady for best texture.

Pumpkin Cream Cheese Swirl Muffins: 5 Epic Delicious Moist.

Name: Pumpkin Cream Cheese Swirl Muffins: 5 Epic Delicious Moist.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup brown sugar; 1 tsp baking soda; ½ tsp salt; 2 tsp pumpkin pie spice; ½ tsp ground cinnamon; 2 large eggs; 1 cup canned pumpkin puree; ½ cup vegetable oil; ¼ cup milk; 1 tsp vanilla extract; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 egg yolk; ½ tsp vanilla extract

Description

Pumpkin Cream Cheese Swirl Muffins are soft, moist, and packed with cozy fall flavor. A swirl of sweet cream cheese melts right into the spiced pumpkin base, making these muffins perfect for autumn breakfasts, snacks, or dessert. Make a double batch—they disappear fast!

Ingredients

Scale

1¾ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
1 tsp baking soda
½ tsp salt
2 tsp pumpkin pie spice
½ tsp ground cinnamon
2 large eggs
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, sugars, baking soda, salt, pumpkin pie spice, and cinnamon.
In another bowl, beat the eggs, pumpkin puree, oil, milk, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
In a separate bowl, beat the cream cheese, sugar, egg yolk, and vanilla until smooth.
Fill muffin cups about ¾ full with the pumpkin batter. Drop about 1 tablespoon of cream cheese mixture on top of each and gently swirl with a toothpick or knife.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Softened cream cheese helps create a smooth swirl; keep it at room temperature before mixing.
Do not overmix the batter; mixing just until combined ensures tender muffins.
Fill muffin cups about ¾ full to allow space for rising.
Swirling the cream cheese mix creates a marbled effect; don’t overwork after adding the swirl.
Let muffins cool in the pan for 5 minutes to set before transferring to a rack.
Store leftovers in the refrigerator due to the cream cheese; best within 3–4 days.
For extra moisture, don’t overbake; bake toward the lower end of the range (18–20 minutes).

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Muffins
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Keywords: Pumpkin Cream Cheese Swirl Muffins, pumpkin muffins, cream cheese swirl muffins, fall baking, halloween baking ideas