Pumpkin Cream Cheese Swirl Muffins are the perfect seasonal indulgence that brings together the warm flavors of pumpkin spice and the rich, creamy texture of sweetened cream cheese. These muffins are soft, moist, and bursting with aromatic spices that define the fall season. The swirl of cream cheese not only adds a beautiful marbled design but also provides a delightful contrast to the deep pumpkin flavor.
Whether you’re looking for a cozy breakfast, an afternoon snack, or a festive addition to your autumn gatherings, these muffins check all the boxes. They’re easy to prepare, require simple pantry ingredients, and look impressively bakery-worthy. If you love the combination of pumpkin and cream cheese, this recipe is sure to become a favorite in your kitchen.
Ingredients
For the Pumpkin Muffin Batter
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
2 large eggs
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
For the Cream Cheese Swirl
8 oz cream cheese (softened to room temperature)
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Prepare the pumpkin batter by whisking together the flour, baking soda, baking powder, salt, and pumpkin pie spice in a medium bowl. Set aside.
- In a large mixing bowl, whisk the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid over-mixing, as this can lead to dense muffins.
- In a separate small bowl, prepare the cream cheese filling by beating the softened cream cheese, sugar, egg yolk, and vanilla extract until creamy and smooth.
- Spoon the pumpkin batter into each muffin cup, filling about 2/3 of the way full.
- Drop a spoonful of the cream cheese mixture on top of each muffin.
- Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
- Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean (a little cream cheese on the toothpick is fine, but there should be no raw batter).
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- These muffins are best served slightly warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.