Get ready to bake the most irresistible treat of the season. These Pumpkin Cream Cheese Swirl Muffins are the perfect combination of a moist, warmly spiced pumpkin muffin and a rich, tangy cheesecake swirl. It’s a match made in autumn heaven! This easy recipe creates a wonderfully tender and flavorful muffin that is perfect for a special fall breakfast, a cozy afternoon snack with a cup of coffee, or a simple and elegant dessert. They are guaranteed to be a hit with the entire family.
Why This is the Ultimate Fall Muffin Recipe
This recipe is a must-bake for anyone who loves the cozy flavors of fall.
- Incredibly Moist & Tender: The pumpkin puree in the batter ensures these muffins are exceptionally moist and have a wonderfully soft, cake-like texture.
- The Perfect Cream Cheese Swirl: The rich, tangy cream cheese filling swirled on top provides the perfect flavor and texture contrast to the spiced pumpkin muffin.
- Packed with Cozy Spices: A generous amount of pumpkin pie spice gives these muffins that quintessential, warm and comforting taste of autumn.
- Easy to Make, Impressive to Look At: The beautiful swirl on top makes these muffins look like they came from a fancy bakery, but they are surprisingly simple to make at home.
Your Simple Ingredient Checklist
This recipe is broken down into two easy components: the muffin batter and the cream cheese swirl.
For the Pumpkin Muffins:
- 1 ¾ cups of all-purpose flour
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 (15-ounce) can of 100% pure pumpkin puree
- 1 cup of granulated sugar
- ½ cup of packed brown sugar
- 2 large eggs
- ½ cup of vegetable oil (or melted and cooled butter)
- 1 tablespoon of vanilla extract
For the Cream Cheese Swirl:
- 8 oz of block cream cheese, at room temperature
- ¼ cup of granulated sugar
- 1 large egg yolk, at room temperature
- 2 teaspoons of vanilla extract
Step-by-Step Instructions
Follow these simple steps for a perfect batch of festive fall muffins.
Part 1: Prepare the Batters
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Beat in the eggs, one at a time, followed by the vegetable oil and vanilla extract until everything is smooth and well combined.
- Make the Muffin Batter: Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain.
- Make the Cream Cheese Swirl: In another separate bowl, use an electric mixer to beat the room temperature cream cheese until it is completely smooth. Add the sugar, egg yolk, and vanilla extract and continue to beat until the mixture is well combined and creamy.
Part 2: Assemble and Bake
- Fill the Muffin Cups: Fill your prepared muffin liners about ¾ of the way full with the pumpkin muffin batter.
- Add the Swirl: Top each muffin with about 1 tablespoon of the prepared cream cheese mixture.
- Create the Swirl: Use a toothpick or the tip of a knife to gently swirl the cream cheese mixture into the top of the pumpkin batter. Don’t overmix; you want a distinct, marbled look.
- Bake: Bake for 18-20 minutes. The muffins are done when a toothpick inserted into the pumpkin part of the muffin (not the cream cheese) comes out clean or with just a few moist crumbs attached.
- Cool and Serve: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Frequently Asked Questions (FAQ)
1. How do I make sure my cream cheese swirl is smooth and not lumpy? The absolute key to a smooth cream cheese filling is to make sure your cream cheese is completely softened to room temperature before you start mixing. Cold cream cheese will be lumpy and very difficult to mix smoothly. Beating the cream cheese by itself first also helps to smooth it out before adding the other ingredients.
2. Can I add a streusel topping to these muffins? Yes, a streusel topping would be a delicious addition! You can make a simple streusel by combining ½ cup of flour, ¼ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ cup of cold, cubed butter. Sprinkle this crumbly mixture over the top of the cream cheese swirl before baking for a crunchy, bakery-style finish.
3. What’s the best way to store these muffins? Because of the cream cheese swirl, these muffins should be stored in an airtight container in the refrigerator. They will stay fresh and moist for up to 5 days. They are delicious served chilled, or you can let them come to room temperature or warm them for a few seconds in the microwave.
4. Can I freeze these Pumpkin Cream Cheese Muffins? Yes, these muffins freeze beautifully! Let them cool completely, then place them in a freezer-safe, airtight container or zip-top bag. They can be frozen for up to 3 months. To serve, let them thaw at room temperature or overnight in the refrigerator.
Pumpkin Cream Cheese Swirl Muffins
Equipment
- 12-cup muffin tin lined with paper liners
- Mixing bowls for dry, wet, and cream cheese mixtures
- Electric mixer helps cream cheese mixture become smooth
- Toothpick or small knife for swirling cream cheese into batter
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted, cooled butter)
- 1 tbsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cream cheese swirl)
- 1 large egg yolk
- 2 tsp vanilla extract (for cream cheese swirl)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Gradually fold in dry ingredients until just combined.
- In a separate bowl, beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla extract. Mix until creamy.
- Fill muffin liners ¾ full with pumpkin batter. Spoon about 1 tablespoon cream cheese mixture on top of each. Swirl gently with a toothpick or knife for a marbled effect.
- Bake for 18–20 minutes, until a toothpick inserted in the pumpkin muffin part (not cream cheese) comes out clean. Cool 10 minutes before transferring to wire rack.