Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are perfectly spiced, moist, and tender with a luscious swirl of sweetened cream cheese. They’re the ultimate fall treat for breakfast or brunch, and they freeze beautifully for make-ahead mornings.
Ingredients
1 cup pumpkin puree
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp pumpkin pie spice
½ tsp salt
2 large eggs
½ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
1 tsp vanilla extract
6 oz cream cheese softened
¼ cup powdered sugar
½ tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
3. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
4. In a separate bowl, beat eggs with brown sugar and granulated sugar until light. Add pumpkin puree, oil, and vanilla; mix until smooth.
5. Add dry ingredients to wet, mixing gently until just combined. Do not overmix.
6. Spoon batter into muffin cups about ⅔ full.
7. Add 1 tablespoon of cream cheese mixture on top of each muffin. Use a toothpick or knife to gently swirl.
8. Bake for 18–22 minutes or until a toothpick inserted in the muffin (not cream cheese) comes out clean.
9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Make sure the cream cheese is fully softened before mixing to avoid lumps.
Don’t overmix the muffin batter—stir just until combined to keep them tender.
Swirl the cream cheese gently for a pretty pattern without pushing it too deep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg