Pumpkin Cream Cheese Swirl Muffins Recipe
These Pumpkin Cream Cheese Swirl Muffins are soft, moist, and full of warm fall spices. The creamy swirl of sweetened cream cheese makes them taste like mini pumpkin cheesecakes. Perfect for breakfast, dessert, or a cozy fall treat, these muffins are easy to bake and freeze beautifully.
Servings: 18
Calories: 260kcal
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Muffin pan (12-count or 18-count)
- Paper liners
- Toothpick or skewer for swirling
- Wire cooling rack
Ingredients
- For The Pumpkin Batter:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons pumpkin pie spice
- 1 can 15 oz pumpkin puree
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup vegetable oil
- 1 ½ tablespoons vanilla extract
- For The Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven: Set oven to 375°F (190°C) and line muffin pans with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, salt, and pumpkin pie spice.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
- Combine: Gently fold dry ingredients into the wet mixture. Stir just until combined—do not overmix.
- Prepare Cream Cheese Swirl: Beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla, mixing until creamy. Transfer to a piping bag or small plastic bag with the corner snipped.
- Assemble Muffins: Fill muffin liners ⅓ full with pumpkin batter. Pipe about 1 tablespoon of cream cheese mixture over it. Add more pumpkin batter until almost full. Drizzle a small amount of cream cheese on top and swirl gently with a toothpick.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
- Cool: Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature cream cheese for a smooth, lump-free swirl.
Don’t overmix the batter; this keeps muffins soft and fluffy.
For a healthier version, replace half the oil with unsweetened applesauce.
These muffins freeze well for up to 3 months. Thaw overnight in the fridge before serving.