Description

Delight in the best swirled pumpkin cream cheese muffins that combine the warm flavors of pumpkin spice with a rich, creamy cheese swirl. These moist and flavorful muffins are perfect for fall breakfasts or a cozy snack, featuring a tender crumb and a visually appealing marbled cream cheese topping.

Ingredients

Scale

Dry Ingredients

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

Wet Pumpkin Batter 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 Ingredients

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

Instructions

Prepare Oven and Muffin Tin: Preheat the oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside to ensure easy removal and even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until fully combined and aerated to create a uniform base for the batter.
Combine Wet Pumpkin Batter: In a large bowl, whisk the pumpkin puree with granulated sugar and brown sugar. Beat in the eggs one at a time, followed by the vegetable oil and vanilla extract. Gradually add the dry ingredient mixture to the wet ingredients, whisking until smooth with no lumps remaining. Fill each muffin cup 3/4 full with this batter.
Prepare Cream Cheese Swirl: In a separate medium bowl, beat the cream cheese until smooth and creamy. Add in the granulated sugar, egg yolk, and vanilla extract. Continue beating until the mixture is well combined and silky.
Create the Swirls: Spoon about 1 tablespoon of the cream cheese mixture on top of each filled muffin cup. Using a toothpick, gently swirl the cream cheese into the pumpkin batter. This technique creates a beautiful marbled effect that bakes into an attractive and tasty topping. Swirling is optional; you can also simply drop rounded spoonfuls of cream cheese on top.
Bake and Cool: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the pumpkin batter comes out clean or with a few moist crumbs. Remove from the oven and let cool in the pan for 10 minutes. Serve warm or allow to cool completely before storing.

Notes

Ensure cream cheese and egg yolk are at room temperature to achieve a smooth swirl mixture without lumps.
Do not overmix the batter to keep the muffins tender and light.
Swirling the cream cheese is optional but recommended for a visually appealing finish and to evenly distribute the cream cheese flavor.
Store leftover muffins in an airtight container in the refrigerator for up to 4 days.
Reheat muffins gently in the microwave for 10-15 seconds for a fresh-baked taste.

Prep Time: 15 minutes
Cook Time: 18-20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 18g
Sodium: 220mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: pumpkin muffins, cream cheese swirl, pumpkin spice, fall recipe, baked goods, breakfast muffin