Print

Cinnamon Sugar Crunch Pumpkin Bread Muffins – Easy Cream Cheese Swirl Recipe

cinnamon sugar crunch pumpkin bread muffins - featured image
Print Recipe

These bakery-style pumpkin bread muffins feature a tender, spiced crumb, a tangy cream cheese swirl, and a crackly cinnamon sugar topping. Perfect for fall or any time you crave cozy flavors, they’re easy to make and sure to impress at breakfast, brunch, or as a snack.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (225g) pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (dairy or unsweetened almond/soy milk)
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (6g) pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • 1 tsp (5ml) vanilla extract
  • For the Cream Cheese Swirl:
  • 4 oz (113g) cream cheese, softened
  • 3 tbsp (24g) powdered sugar
  • 1/2 tsp (2ml) vanilla extract
  • For the Cinnamon Sugar Crunch Topping:
  • 3 tbsp (36g) granulated sugar
  • 1 tsp (3g) ground cinnamon
  • 2 tbsp (28g) melted butter
  • Raw/turbinado sugar (optional, for extra crunch)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Soften cream cheese by leaving it at room temperature for 30 minutes or microwaving in 10-second bursts.
  3. In a small bowl, beat 4 oz cream cheese with 3 tbsp powdered sugar and 1/2 tsp vanilla extract until smooth. Set aside.
  4. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  5. In another bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, milk, and vanilla extract until smooth.
  6. Add wet ingredients to dry ingredients and gently fold together with a rubber spatula until just combined. Do not overmix.
  7. Spoon pumpkin batter into muffin cups, filling each about 2/3 full.
  8. Drop a generous teaspoon of cream cheese mixture on top of each muffin. Swirl gently with a toothpick or skewer.
  9. In a small bowl, mix 3 tbsp granulated sugar with 1 tsp cinnamon. Brush muffin tops with melted butter, then sprinkle cinnamon sugar mixture over each. Add a pinch of raw sugar if desired.
  10. Bake for 18-22 minutes, or until tops are golden and a toothpick inserted into the pumpkin part comes out clean.
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based cream cheese and non-dairy milk. Add chopped nuts or mini chocolate chips for variation. Do not overmix the batter for tender muffins. Swirl cream cheese gently for a pretty ribbon. Muffins are best enjoyed warm for maximum crunch.

Nutrition

Keywords: pumpkin muffins, cinnamon sugar, cream cheese swirl, fall baking, pumpkin bread, easy muffin recipe, bakery style muffins, autumn, brunch, snack

Find it online: https://norasfoods.com/cinnamon-sugar-crunch-pumpkin-bread-muffins-easy-cream-cheese-swirl-recipe/