Pumpkin Cream Cheese Swirl Muffins
These pumpkin cream cheese swirl muffins are the ultimate fall baking treat, combining spiced pumpkin batter with a creamy, tangy swirl for a moist and flavorful delight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (220g) canned pumpkin puree (not pumpkin pie filling!)
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
- In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
- Spoon the pumpkin batter into the liners, filling each about ¾ full. Add a dollop of the cream cheese mixture on top of each muffin and use a small spoon or knife to swirl gently.
- Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the pumpkin portion comes out clean. Avoid testing the cream cheese swirl.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
[‘Don’t overmix the batter to avoid dense muffins.’, ‘Use room temperature eggs and cream cheese for better mixing.’, ‘To check doneness, insert a toothpick into the pumpkin batter—not the cream cheese swirl.’, ‘Store muffins in the fridge due to the cream cheese swirl.’, ‘For a gluten-free option, replace all-purpose flour with a 1:1 gluten-free baking flour blend.’, ‘Add chopped pecans or walnuts for a nutty twist.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Fat: 10
- Carbohydrates: 27
- Protein: 3
Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice, autumn recipes