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Pumpkin Cream Cheese Swirl Muffins

Delightful muffins with a fluffy pumpkin base and a creamy vanilla-infused cream cheese swirl, perfect for enjoying in the autumn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffins
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • ½ cup sugar
  • ½ cup brown sugar
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
For the Cream Cheese Swirl
  • ½ cup cream cheese, softened
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with muffin liners or gently greasing it with oil.
  2. In a medium bowl, blend the softened cream cheese, sugar, and vanilla extract until smooth.
  3. In a large bowl, combine the pumpkin puree, oil, eggs, and brown sugar. Mix well until you have a smooth, uniform batter.
  4. In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Avoid overmixing.
  6. Scoop about 2/3 of the way full with the pumpkin batter into each muffin liner. Drop spoonfuls of the cream cheese mixture on top and gently swirl with a toothpick.
Baking
  1. Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Share with family and enjoy!

Notes

Can be customized with toppings like pumpkin seeds, whipped cream, or honey. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Freezes well for up to 3 months.