Description

Swirled Pumpkin Cream Cheese Muffins are a cozy fall favorite, combining spiced pumpkin muffin batter with a rich, creamy cheesecake swirl. Perfect for breakfast, snacks, or dessert, they bake in just 30 minutes and bring all the comforting flavors of pumpkin pie and cheesecake together in one irresistible treat

Ingredients

Scale

For the Muffins

1¾ cups (220 g) all-purpose flour
1 tbsp (6 g) pumpkin spice
1 tsp (5 g) baking soda
½ tsp (2.5 g) salt
1 can (15 oz / 425 g) pumpkin purée
1 cup (200 g) granulated sugar
½ cup (110 g) packed brown sugar
2 large eggs
½ cup (120 ml) vegetable oil or melted butter
1 tbsp (15 ml) vanilla extract

For the Cream Cheese Swirl

8 oz (226 g) cream cheese, room temperature
¼ cup (50 g) granulated sugar
1 large egg yolk, room temperature
2 tsp (10 ml) vanilla extract

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
In a large bowl, whisk pumpkin purée, granulated sugar, and brown sugar. Beat in eggs, oil or melted butter, and vanilla.
Stir dry ingredients into wet mixture until just combined (do not overmix).
Fill muffin cups about ¾ full with batter.
In another bowl, beat cream cheese until smooth, then mix in sugar, egg yolk, and vanilla.
Drop a tablespoon of cream cheese mixture on top of each muffin and swirl gently with a toothpick.
Bake 18–20 minutes, or until a toothpick in the muffin (not cream cheese) comes out with a few moist crumbs.
Cool in tin for 10 minutes, then transfer to a wire rack. Serve warm or cooled.

Notes

Use room-temperature cream cheese for a smooth swirl.

Don’t over-swirl; a few gentle strokes create the perfect marbled effect.

Muffins can be frozen individually wrapped for up to 2 months.

Oil yields extra moist muffins, while butter gives richer flavor.

Prep Time: 12 minutes
Cook Time: 18–20 minutes
Category: Desserts / Breakfast
Method: Baking
Cuisine: American