Pumpkin Cream Cheese Swirl Muffins Recipe

Description

Pumpkin Cream Cheese Swirl Muffins are the ultimate fall treat — moist, spiced pumpkin muffins swirled with a rich and creamy cheesecake filling. These muffins are versatile enough for breakfast, a mid-day snack, or even dessert. With the warmth of pumpkin spice and the indulgence of cream cheese, every bite feels like autumn wrapped in a wrapper.

Whether you’re baking for a cozy family breakfast, a festive gathering, or just to treat yourself, these muffins strike the perfect balance of comforting flavors and creamy sweetness.

Who is this Recipe For?

This recipe is ideal for:

• Pumpkin spice lovers who can’t resist a fall-flavored baked good.

• Busy families looking for grab-and-go breakfast or snack options.

• Baking beginners who want a simple recipe with delicious results.

• Entertainers who want a crowd-pleasing dessert without a lot of fuss.

Why it’s Great

• Perfect for fall and holidays – A must-have for pumpkin season.

• Moist and flavorful – Pumpkin puree keeps the muffins soft, while warm spices add cozy flavor.

• Rich cream cheese swirl – Adds a cheesecake-like surprise in every bite.

• Easy to make – Simple pantry ingredients and quick prep time.

Ingredients

For the Muffins:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 tablespoon pumpkin pie spice

• 15 oz. canned pumpkin puree (1 standard can)

• 1 cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 tablespoon vanilla extract

For the Cream Cheese Swirl:

• 8 oz. cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg yolk

• 2 teaspoons vanilla extract

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.

4. Gradually fold in the dry ingredients until just combined.

5. Fill each muffin liner about ⅔ full with batter.

6. In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until creamy.

7. Add a spoonful of cream cheese mixture on top of each muffin, then swirl with a toothpick.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

9. Let cool before serving.

Kitchen Equipment Needed

• Muffin tin (12-cup)

• Paper cupcake liners

• Two mixing bowls

• Hand mixer or whisk

• Toothpick (for swirling)

Storage

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Store in the fridge for up to 5 days (best option due to cream cheese).

• Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before serving.

FAQ

1. Can I make these ahead of time?
Yes! These muffins store well and can even be frozen, making them great for meal prep.

2. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked and pureed until smooth. Also, drain excess liquid so the muffins don’t turn out watery.

3. Can I make this recipe gluten-free?
You can substitute with a 1:1 gluten-free flour blend.

4. How do I get the swirl to look pretty?
Use a toothpick or skewer and make figure-eight motions to create a marbled effect.

Conclusion

Pumpkin Cream Cheese Swirl Muffins are a cozy, flavorful, and satisfying treat that’s perfect for autumn and beyond. With warm pumpkin spice, moist muffin texture, and a creamy cheesecake swirl, these muffins are bound to become a family favorite. Whether you enjoy them with coffee in the morning or as an after-dinner dessert, they bring the flavors of fall to every bite.