Go Back
–+ servings
Pumpkin Cream Cheese Swirl Muffins

Swirled Pumpkin Cream Cheese Muffins

These delightful Pumpkin Cream Cheese Swirl Muffins are a must-try for any autumn lover, combining rich pumpkin flavor with creamy swirls.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast Recipes
Cuisine: American
Calories: 241
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.75 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 15 oz can pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup vegetable oil or melted butter
  • 1 tablespoon vanilla extract
  • 8 oz cream cheese, room temperature
  • 0.25 cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk

Method
 

  1. Preheat oven to 375?F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In a large bowl, whisk together pumpkin, granulated sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no lumps. Fill muffin tins 3/4 full.
  4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  6. Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the pumpkin part comes out clean with just a few moist crumbs stuck to it. Let cool for 10 minutes, then serve warm or let cool completely to store.

Nutrition

Serving: 1muffinCalories: 241kcalCarbohydrates: 32gProtein: 3gFat: 11gSodium: 176mgFiber: 1gSugar: 21g

Notes

Feel free to add your twist by incorporating chocolate chips, nuts, or different spices. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Tried this recipe?

Let us know how it was!