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Creamy pumpkin cream cheese muffins, a delicious and irresistible fall treat, are featured in this image.
Lady Maria

Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins are a delightful fall treat, combining moist, spiced pumpkin muffins with a tangy and sweet cream cheese filling. The swirl technique not only looks beautiful but also ensures a burst of creamy flavor in every bite, making them irresistible.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • whisk
  • measuring cups and spoons
  • Rubber spatula
  • Toothpick or skewer
  • Electric mixer or stand mixer

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  5. In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Fill each muffin cup about halfway full with the pumpkin batter.
  7. Spoon about a tablespoon of the cream cheese filling on top of the pumpkin batter in each muffin cup.
  8. Use a toothpick or skewer to gently swirl the cream cheese filling into the pumpkin batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Enjoy warm or at room temperature.

Notes

For best results, use room temperature ingredients for the cream cheese filling to avoid lumps. Don't overmix the muffin batter to ensure a tender crumb. Store muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months. Consider adding chocolate chips or chopped nuts to the batter for added flavor and texture. A streusel topping or maple glaze can also elevate these muffins.