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Pumpkin Cream Cheese Swirl Muffins are displayed as the featured image, showcasing their delicious swirl pattern.

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are bakery-style treats you can make at home. They combine warm pumpkin spice with a tangy cream cheese filling for a delightful flavor and texture in every bite. Perfect for impressing friends and family, these moist and delicious muffins will become a seasonal favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Toothpick or skewer
  • Cookie scoop or spoon
  • Wire rack

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 mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the sugar, 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 mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  6. Beat in the egg yolk and vanilla extract until well combined.
  7. Fill each muffin cup about ⅔ full with the pumpkin muffin batter.
  8. Drop a spoonful of the cream cheese mixture on top of each muffin.
  9. Use a toothpick or skewer to gently swirl the cream cheese mixture into the pumpkin batter.
  10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Add chopped pecans or walnuts, chocolate chips, or a pinch of cayenne pepper for variations. Drizzle with maple glaze or add a streusel topping. Make sure to measure the flour accurately and avoid overbaking.