Pumpkin Cream Cheese Swirl Muffins Recipe
These Pumpkin Cream Cheese Muffins are moist, flavorful, and perfect for fall. Featuring a tender pumpkin-spice muffin base topped with a luscious cream cheese swirl, they offer a delightful balance of sweet and spice in every bite. Ideal for breakfast, brunch, or a cozy snack, these muffins are simple to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Muffin:
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Line a muffin pan with paper baking cups and set aside to prepare the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until evenly mixed. Set aside.
- Mix Wet Ingredients and Batter: In a large bowl, whisk the pumpkin puree along with granulated sugar and brown sugar until smooth. Beat in eggs one at a time, followed by vegetable oil and vanilla extract. Gradually add the dry flour mixture, gently whisking until the batter is smooth and lump-free.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Prepare Cream Cheese Swirl: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add granulated sugar, egg yolk, and vanilla extract, continuing to beat until fully combined and smooth.
- Apply Swirl Topping: Place about 1 tablespoon of cream cheese mixture on top of each muffin batter. Using a toothpick, gently swirl the cream cheese into the muffin batter for a marbled effect. This step is optional but adds a beautiful look when baked.
- Bake the Muffins: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the pumpkin portion comes out clean with only a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes, then remove and serve warm or allow to cool completely before storing.
Notes
- Storage: Store these pumpkin cream cheese swirl muffins in an airtight container in the refrigerator for up to 5 days. They are best served at room temperature or slightly chilled; remove from fridge a few minutes before eating to allow warming.
- No Pumpkin Spice? Create your own by mixing 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice.
