Description
These Pumpkin Cream Cheese Swirl Muffins are the ultimate fall indulgence — moist, spiced pumpkin batter with a luscious cream cheese swirl baked right in. Every bite tastes like cozy autumn comfort wrapped in sweetness!
Ingredients
**Pumpkin Batter:**
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
**Cream Cheese Swirl:**
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
3. In another bowl, mix pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring just until blended.
5. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
6. Fill muffin cups two-thirds full with pumpkin batter.
7. Add a spoonful of cream cheese mixture on top and use a toothpick to gently swirl.
8. Bake 18–20 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Store in the refrigerator for up to 5 days — they taste even better chilled!
For extra flair, sprinkle a few chocolate chips or pecans on top before baking.
Perfect for breakfast, dessert, or cozy coffee breaks all season long.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice treats