Pumpkin Cream Cheese Swirl Muffins (Printable Recipe)
Warm spiced pumpkin muffins with rich cream cheese swirl make the perfect fall breakfast treat.
# Ingredients You'll Need:
→ Muffin Batter
01 -
1 3/4 cups all-purpose flour
02 -
1 tablespoon pumpkin pie spice
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 15-ounce can pumpkin puree
06 -
1 cup granulated sugar
07 -
1/2 cup packed light brown sugar
08 -
2 large eggs
09 -
1/2 cup canola oil
10 -
1 tablespoon vanilla extract
→ Cream Cheese Swirl
11 -
8 ounces cream cheese, softened to room temperature
12 -
1/4 cup granulated sugar
13 -
1 large egg yolk
14 -
2 teaspoons vanilla extract
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Line 18 muffin cups with paper liners or grease with cooking spray.
02 -
In a large mixing bowl, whisk together flour, pumpkin pie spice, baking soda, and salt until evenly combined.
03 -
In the bowl of a stand mixer fitted with paddle attachment, beat pumpkin puree, 1 cup granulated sugar, and brown sugar until well combined.
04 -
Beat in eggs, canola oil, and 1 tablespoon vanilla extract until mixture is smooth and fully incorporated.
05 -
Add flour mixture in batches to pumpkin mixture, beating on low speed after each addition until just combined and no streaks of flour remain.
06 -
Using a muffin scoop or large spoon, divide batter evenly among prepared muffin cups, filling each about 3/4 full.
07 -
In clean mixer bowl, beat softened cream cheese until smooth and fluffy. Add remaining 1/4 cup sugar, egg yolk, and 2 teaspoons vanilla extract, beating until completely smooth.
08 -
Spoon 1 tablespoon of cream cheese mixture on top of each muffin. Using a butter knife, gently swirl cream cheese into batter to create marbled effect.
09 -
Bake for 18-20 minutes, or until centers are set and tops are lightly golden. Test doneness by gently shaking pan - centers should not jiggle.
10 -
Remove from oven and let cool in pans for 5 minutes before transferring to wire rack. Serve warm or at room temperature.
# Extra Tips:
01 -
Ensure cream cheese is fully softened to room temperature for smooth mixing and swirl distribution
02 -
Use plain pumpkin puree, not pumpkin pie filling, to control spice levels and sweetness
03 -
A muffin scoop ensures even batter distribution and uniform muffin size
04 -
Store in refrigerator due to cream cheese content - safe for up to 5 days
05 -
Can be frozen for up to 3 months when wrapped individually in plastic wrap