Best Swirled Pumpkin Cream Cheese Muffins Recipe

Introduction

These Best Swirled Pumpkin Cream Cheese Muffins combine tender pumpkin spice-flavored cake with a rich, creamy swirl of sweetened cream cheese. They’re perfect for a cozy fall morning or an anytime treat that feels like a hug in muffin form.

Ingredients

• 1 3/4 cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted and cooled butter)
• 1 tablespoon vanilla extract
• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 375°F and line a muffin pan with paper baking cups. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt until evenly combined. Set this dry mixture aside.
3. Step 3: In a large bowl, whisk the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract. Gradually whisk in the flour mixture until there are no lumps.
4. Step 4: Fill each muffin cup about 3/4 full with the pumpkin batter.
5. Step 5: In another medium bowl, beat the cream cheese until smooth. Add the granulated sugar, egg yolk, and vanilla extract, beating until well combined.
6. Step 6: Spoon about 1 tablespoon of cream cheese mixture on top of each muffin batter portion. Use a toothpick to gently swirl the cream cheese into the pumpkin batter. The swirl doesn’t need to be perfect.
7. Step 7: Bake for 18 to 20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with just a few moist crumbs. Let the muffins cool for 10 minutes before serving warm, or let them cool completely to store.

Tips & Variations

• For extra flavor, add a handful of chopped pecans or walnuts to the batter before baking.
• If you prefer a dairy-free version, substitute the cream cheese with a plant-based cream cheese alternative.
• Use melted and cooled butter instead of vegetable oil for a richer taste.
• Swirling can be done gently with a skewer or toothpick; if you prefer, simply drop spoonfuls of the cream cheese mixture without swirling for a marbled effect.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To keep them longer, freeze for up to 1 month. Reheat refrigerated muffins in the microwave for about 15-20 seconds or until warm. Thawed frozen muffins can be reheated the same way.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugar and spices that can alter the sweetness and spice balance of the muffins.

Can I make these muffins vegan?

You can try substituting eggs with flax or chia eggs and using vegan cream cheese and oil-based replacements, though the texture and flavor might differ slightly from the original recipe.

Best Swirled Pumpkin Cream Cheese Muffins Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

These Best Swirled Pumpkin Cream Cheese Muffins combine moist, spiced pumpkin batter with a luscious cream cheese swirl, creating a perfect balance of flavors and textures. Ideal for fall breakfasts or festive gatherings, these muffins are easy to prepare and bake to golden perfection with a creamy, tangy surprise in every bite.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil (or melted and cooled butter)
• 1 tablespoon vanilla extract

Cream Cheese Swirl

• 8 oz cream cheese (room temperature)
• 1/4 cup granulated sugar
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract

Instructions

1. Preheat and prepare pans: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups to ensure the muffins don’t stick and for easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined to ensure even distribution of leavening and spices.
3. Combine wet ingredients and batter: In a large bowl, whisk pumpkin puree with granulated sugar and brown sugar. Beat in the eggs, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredient mixture, whisking until just combined and no lumps remain.
4. Prepare cream cheese mixture: In a medium bowl, beat the cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract, and beat until the mixture is well blended and creamy.
5. Assemble muffins with swirl: Fill each muffin cup about three-quarters full with the pumpkin batter. Spoon approximately 1 tablespoon of the cream cheese mixture on top of each muffin batter portion. Use a toothpick to gently swirl the cream cheese through the pumpkin batter to create a marbled effect. This step is optional but adds beautiful texture and appearance.
6. Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the pumpkin portion; it should come out clean or with a few moist crumbs.
7. Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or let cool completely before storing.

Notes

• For best results, use room temperature cream cheese and egg yolk to ensure a smooth, lump-free swirl mixture.
• You can substitute vegetable oil with melted and cooled butter for a richer flavor.
• Swirling the cream cheese is optional; you can drop spoonfuls in the center without swirling if preferred.
• Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• These muffins can be frozen for up to 2 months; thaw at room temperature or warm briefly before serving.

Keywords: pumpkin muffins, cream cheese muffins, fall baking, spiced muffins, breakfast muffins