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Pumpkin Swirl Muffins

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Pumpkin Swirl Muffins are soft, warmly spiced pumpkin muffins topped with a rich, creamy swirl of sweetened cream cheese. Baked to golden perfection, these muffins are quick to make and perfect for cozy fall mornings or dessert.

  • Author: Tina
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1 ¾ 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, cooled butter)

1 tablespoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, at room temperature

¼ cup granulated sugar

1 large egg yolk, at room temperature

2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
  2. In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth.
  4. Beat in the eggs, oil, and vanilla extract until fully incorporated.
  5. Slowly mix in the dry ingredients just until no lumps remain—do not overmix.
  6. Fill each muffin cup about ¾ full with the pumpkin batter.
  7. In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, and mix until fully combined.
  8. Add about 1 tablespoon of the cream cheese mixture to the top of each muffin. Swirl with a toothpick or knife, or leave as a dollop.
  9. Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin portion comes out clean with a few moist crumbs.
  10. Let muffins cool in the pan for 10 minutes before serving or transferring to a wire rack to cool completely.

Notes

  • Use homemade pumpkin spice if needed: mix cinnamon, ginger, cloves, nutmeg, and allspice.
  • For a richer flavor, use melted butter instead of oil.
  • Swirling the cream cheese is optional—dolloping works just as well.
  • Add a cinnamon streusel topping for bakery-style muffins.
  • Make as a loaf by baking in a greased loaf pan for 50–60 minutes.
  • Store in an airtight container in the fridge for up to 5 days.
  • Freeze unfrosted muffins for up to 3 months. Thaw before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-swirl-muffins/