Pumpkin Cream Cheese Swirl Muffins
Moist, warmly spiced pumpkin muffins with a luscious cheesecake swirl on top — the ultimate fall treat. Perfect for breakfast, coffee breaks, or an elegant dessert!
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.
Notes
For a beautiful swirl, don’t overmix the cream cheese into the pumpkin batter — a few distinct marble patterns look best.