Best Swirled Pumpkin Cream Cheese Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
