Best Swirled Pumpkin Cream Cheese Muffins: A Fall Favorite

These Swirled Pumpkin Cream Cheese Muffins are the ultimate autumn treat, combining the warm flavors of pumpkin spice with a rich, creamy swirl of sweetened cream cheese. Perfect for breakfast, a snack, or dessert, these muffins are sure to become a seasonal favorite in your household.

One crisp autumn morning, as the leaves were turning gold and the air carried the scent of wood smoke, I decided to bake something that captured the essence of fall. That’s when these Swirled Pumpkin Cream Cheese Muffins were born. The moment I pulled them out of the oven, the house filled with the comforting aroma of pumpkin spice. My family gathered around, eager to taste these warm, swirled delights. Now, it’s a tradition to bake these muffins every fall, and they never fail to bring smiles all around!

Why These Swirled Pumpkin Cream Cheese Muffins Will Make Your Autumn Perfect

Perfectly Balanced Flavors: The warm spices in the pumpkin muffin perfectly complement the creamy, tangy cream cheese swirl.
Moist and Tender Texture: The combination of pumpkin puree and vegetable oil (or butter) ensures these muffins stay moist and tender.
Visually Stunning: The swirled cream cheese on top of the muffins makes them as beautiful as they are delicious, perfect for sharing or gifting.
Simple and Quick: With easy-to-find ingredients and straightforward instructions, these muffins are quick to prepare and bake, making them an ideal autumn treat.

Ingredients:

Muffin:

1¾ cups (220g) all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz / 425g) can pumpkin puree
1 cup (200g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
½ cup (120ml) vegetable oil, or melted and cooled butter
1 tablespoon vanilla extract

Cream Cheese Swirl:

8 oz (225g) cream cheese, room temperature
¼ cup (50g) granulated sugar
1 large egg yolk, room temperature
2 teaspoons vanilla extract

Directions:

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set it aside.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until well combined. Set the bowl aside.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the eggs, vegetable oil (or melted butter), and vanilla extract until fully combined.
Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until no lumps remain. Be careful not to overmix. Fill the muffin cups about ¾ full with the batter.
Prepare Cream Cheese Swirl: In a medium bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract, and continue beating until the mixture is well combined and smooth.
Swirl the Cream Cheese: Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick or a knife to gently swirl the cream cheese into the pumpkin batter. Don’t worry if it looks a bit messy; it will bake beautifully.
Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean, with just a few moist crumbs attached.
Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm, or let them cool completely before storing.

Notes:

Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Freezing: If you’d like to freeze them, wrap the cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw at room temperature or warm them up in the microwave before serving.
Spice Level: Feel free to adjust the amount of pumpkin spice according to your taste preference. You can also add a pinch of nutmeg or cloves for an extra warm spice kick.