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Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat, combining the warmth of pumpkin spice with a tangy cream cheese filling. The moist and tender muffins are perfect for autumn gatherings or a cozy afternoon snack, promising a burst of flavor and creamy texture in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • Whisk
  • Electric mixer (optional)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Toothpick or knife

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined.
  6. Fill each muffin cup about halfway with the pumpkin batter.
  7. Drop a spoonful of the cream cheese mixture on top of each muffin.
  8. Use a knife or toothpick to gently swirl the cream cheese into the pumpkin batter. Be careful not to over-swirl.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze for up to 2 months. Thaw at room temperature before serving. Try adding chocolate chips or chopped nuts to the pumpkin batter for extra flavor and texture.