Description
Swirled Pumpkin Cream Cheese Muffins combine the cosy flavour of pumpkin spice with a luscious, tangy cream cheese swirl. These moist, tender muffins are beautiful and delicious—perfect for fall breakfasts, holiday brunches, or a seasonal sweet treat with your morning coffee.
Ingredients
Pumpkin Muffins:
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1 3/4 cups all-purpose flour
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1 tbsp pumpkin spice
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1 tsp baking soda
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1/2 tsp salt
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1 can (15 oz) pumpkin puree
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1 cup granulated sugar
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1/2 cup packed brown sugar
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2 large eggs
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1/2 cup vegetable oil or melted butter
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1 tbsp vanilla extract
Cream Cheese Swirl:
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8 oz cream cheese, room temperature
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1/4 cup granulated sugar
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1 large egg yolk
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2 tsp vanilla extract
Instructions
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Preheat oven to 375°F. Line muffin tin with paper liners.
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In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
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In another bowl, whisk pumpkin puree, both sugars, eggs, oil (or butter), and vanilla until smooth.
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Gently stir dry ingredients into wet until just combined.
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Fill muffin liners 3/4 full with pumpkin batter.
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In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; beat until creamy.
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Spoon 1 tbsp of cream cheese mix onto each muffin. Swirl gently with a toothpick.
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Bake 18–20 minutes, until a toothpick inserted in the muffin comes out with a few moist crumbs.
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Cool in the pan for 10 minutes, then enjoy or transfer to a wire rack.
Notes
Don’t over-swirl—aim for a marbled top.
Use room temperature cream cheese for a smooth swirl.
Muffins stay soft for days and freeze beautifully.
Optional: fold in nuts or chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American