Fall in Love with Pumpkin Cream Cheese Swirl Muffins: The Perfect Autumn Treat

Pumpkin Cream Cheese Swirl Muffins – There’s something about autumn that makes us crave all things pumpkin. And these Pumpkin Cream Cheese Swirl Muffins are the perfect treat to satisfy that craving. Moist, flavorful, and with just the right amount of sweetness, these muffins are sure to become a staple in your fall baking lineup. But what sets them apart is the decadent cream cheese swirl that takes them to the next level. Trust us, you won’t be able to resist!

These Pumpkin Cream Cheese Swirl Muffins have become a household favorite for my little family. My husband, who isn’t typically a fan of pumpkin-flavored treats, can’t get enough of these muffins. The cream cheese swirl adds just the right amount of tanginess to balance out the sweetness of the pumpkin. And my kids love helping me make them, especially swirling in the cream cheese mixture. It’s become a fun family tradition for us, and we look forward to it every autumn.

Why This Recipe for Pumpkin Cream Cheese Swirl Muffins Will Be Your New Favorite?

• The combination of pumpkin and cream cheese creates the perfect balance of sweet and tangy flavors.
• These muffins are moist, tender, and perfectly spiced with pumpkin spice.
• They are easy to make and perfect for baking with your family or friends.
• This recipe uses simple and easily accessible ingredients that you probably already have in your pantry.
• The cream cheese swirl adds a touch of elegance and makes these muffins look as good as they taste.

Ingredients:

• 1 3/4 cups (220g) all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (15 oz.) can (425g) pumpkin puree
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 2 large eggs
• 1/2 cup (120ml) vegetable oil
• 1 tablespoon vanilla extract

Cream Cheese Swirl:

• 8 oz. (225g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Directions:

Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.

In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

In a large bowl, whisk together pumpkin, granulated sugar, and brown sugar until well combined.

Add eggs, vegetable oil, and vanilla extract to the pumpkin mixture and whisk until smooth.

Slowly whisk in the flour mixture until there are no lumps. Be careful not to overmix.

Fill each muffin cup about 3/4 full with the pumpkin batter.

In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Don’t worry about making it look perfect; the swirls will bake up beautifully.

Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

• To make the muffins extra moist, you can add 1/4 cup of unsweetened applesauce to the batter.
• You can also add 1/2 cup of chopped nuts such as pecans or walnuts to the batter for some added crunch.
• For a healthier version, you can substitute the all-purpose flour with whole wheat flour or almond flour.
• Make sure to let the muffins cool completely before storing them in an airtight container in the fridge to prevent moisture buildup.

These Pumpkin Cream Cheese Swirl Muffins are a delightful treat for any pumpkin lover. The warm and cozy flavors of pumpkin spice combined with the creamy and tangy cream cheese swirl create a perfect balance of sweetness and tanginess in every bite. These muffins are not only delicious but also easy to make and perfect for a fall brunch or an afternoon snack. With a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these muffins in no time. So, go ahead and give this recipe a try, and let the comforting flavors of pumpkin spice and cream cheese swirl take you on a journey to fall heaven!

FAQ

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. However, make sure to remove any excess water from the puree before using it in the recipe.

Can I use a different type of oil instead of vegetable oil?

Yes, you can use any neutral-flavored oil such as canola oil or grapeseed oil instead of vegetable oil.

Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored in the fridge for up to 5 days. They can also be frozen for up to 3 months.

Can I omit the cream cheese swirl?

Yes, you can omit the cream cheese swirl if you prefer. The muffins will still be delicious without it.

Can I make these muffins vegan?

Yes, you can make these muffins vegan by substituting the eggs with flax eggs, the cream cheese with vegan cream cheese, and the milk with non-dairy milk.

Pumpkin Cream Cheese Swirl Muffins

Sacrlett

There's something about autumn that makes us crave all things pumpkin. And these Pumpkin Cream Cheese Swirl Muffins are the perfect treat to satisfy that craving. Moist, flavorful, and with just the right amount of sweetness, these muffins are sure to become a staple in your fall baking lineup.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 18 STANDARD MUFFINS

Ingredients

  

• 1 3/4 cups 220g all-purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 15 oz. can (425g) pumpkin puree
• 1 cup 200g granulated sugar
• 1/2 cup 100g packed brown sugar
• 2 large eggs
• 1/2 cup 120ml vegetable oil
• 1 tablespoon vanilla extract

Cream Cheese Swirl:

• 8 oz. 225g cream cheese, softened
• 1/4 cup 50g granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

 

• Preheat your oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
• In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
• In a large bowl, whisk together pumpkin, granulated sugar, and brown sugar until well combined.
• Add eggs, vegetable oil, and vanilla extract to the pumpkin mixture and whisk until smooth.
• Slowly whisk in the flour mixture until there are no lumps. Be careful not to overmix.
• Fill each muffin cup about 3/4 full with the pumpkin batter.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Don't worry about making it look perfect; the swirls will bake up beautifully.
• Bake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean.
• Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To make the muffins extra moist, you can add 1/4 cup of unsweetened applesauce to the batter.

You can also add 1/2 cup of chopped nuts such as pecans or walnuts to the batter for some added crunch.

For a healthier version, you can substitute the all-purpose flour with whole wheat flour or almond flour.

Make sure to let the muffins cool completely before storing them in an airtight container in the fridge to prevent moisture buildup.

Keyword Pumpkin Cream Cheese Swirl Muffins