Description
Swirled Pumpkin Cream Cheese Muffins are the ultimate fall baking treat—moist, warmly spiced pumpkin muffins topped with a tangy-sweet cream cheese swirl. With simple ingredients and no mixer required for the batter, they’re perfect for breakfast, brunch, or cozy snacks. Beautiful, bakery-style results in under 30 minutes!
Ingredients
For the Muffin Batter:
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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 (15 oz) can pumpkin purée
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1 cup granulated sugar
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1/2 cup 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
For the 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 egg yolk, room temperature
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2 tsp vanilla extract
Instructions
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Preheat oven to 375°F. Line a muffin tin with paper liners.
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In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt.
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In a large bowl, whisk pumpkin purée, sugars, eggs, oil (or butter), and vanilla until smooth.
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Add dry ingredients to wet and stir until just combined. Do not overmix.
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Divide batter into muffin cups, filling each about 3/4 full.
Make the Swirl:
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Beat cream cheese until smooth.
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Mix in sugar, egg yolk, and vanilla until creamy.
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Spoon about 1 tbsp of the cream cheese mixture on top of each muffin.
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Gently swirl using a toothpick or skewer.
Bake:
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Bake for 18–20 minutes, or until a toothpick inserted in the muffin comes out with a few moist crumbs.
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Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for best swirling.
Don’t over-swirl—less is more for those beautiful streaks.
Let muffins cool completely before storing.
Freeze individually wrapped muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American