Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Swirled Pumpkin Cream Cheese Muffins: Moist, Easy Fall Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Swirled Pumpkin Cream Cheese Muffins are moist, warmly spiced pumpkin muffins topped with a sweet, creamy cheesecake-style swirl. Ready in 30 minutes, they make a delicious fall breakfast, snack, or dessert.

  • Total Time: 30 minutes
  • Yield: 18 standard muffins

Ingredients

Scale

Muffins

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

Cream Cheese Swirl

  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 375°F. Place paper baking cups into a muffin pan and set aside.
  2. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar.
  4. Beat in the eggs, vegetable oil, and vanilla extract.
  5. Slowly whisk in the flour mixture until there are no lumps. Fill the muffin cups about three-quarters full.
  6. In a medium bowl, beat the cream cheese until smooth.
  7. Add the sugar, egg yolk, and vanilla extract to the cream cheese. Beat until well combined.
  8. Top each muffin with about 1 tablespoon of the cream cheese mixture. Use a toothpick to swirl it into the batter. The swirl may not look smooth before baking, but it will bake up nicely. Alternatively, drop rounded spoonfuls into the center of each muffin; swirling is optional.
  9. Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with just a few moist crumbs.
  10. Let the muffins cool for 10 minutes. Serve warm or let them cool completely before storing.

Notes

  • Storage: Store the muffins in an airtight container in the refrigerator for up to 5 days.
  • These muffins can be served at room temperature or slightly chilled. Take them out of the refrigerator a few minutes before serving if desired.
  • Homemade pumpkin spice: If you do not have pumpkin spice, combine 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice.
  • The recipe yields 18 standard muffins.
  • Author: Emma
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Muffins, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipebyemma.com/swirled-pumpkin-cream-cheese-muffins-moist-easy-fall-muffins/