Description
These Fluffy Pumpkin Cream Cheese Swirl Muffins are the perfect fall breakfast treat—moist, warmly spiced pumpkin muffins topped with a rich cream cheese swirl. Simple to make, irresistibly delicious, and freezer-friendly too!
Ingredients
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
6 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease with non-stick spray.
2. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk pumpkin puree, oil, eggs, and vanilla extract until smooth.
4. Combine wet ingredients with dry ingredients, stirring until just mixed.
5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Fill muffin cups 3/4 full with pumpkin batter. Top each with a spoonful of cream cheese mixture and swirl with a toothpick.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Cool slightly before serving.
Notes
Do not overmix the batter; stir until just combined for the fluffiest texture.
Swirl the cream cheese gently so it doesn’t sink into the batter.
Use room temperature cream cheese for a smooth swirl layer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin muffins, cream cheese swirl, fall baking