Go Back

Pumpkin Cream Cheese Swirl Muffins

Deliciously spiced pumpkin muffins swirled with a creamy cheese mixture, perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
For the Cream Cheese Swirl
  • 1/2 cup cream cheese, softened Make sure it's at room temperature.
  • 1 tablespoon sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners, or lightly grease with cooking spray.
  3. In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  6. In a smaller bowl, mix the softened cream cheese with a tablespoon of sugar.
Assembly and Baking
  1. Spoon a layer of pumpkin batter into each muffin cup.
  2. Add a dollop of the cream cheese mixture on top and cover with another spoonful of pumpkin batter.
  3. Use a skewer or knife to swirl the cream cheese into the pumpkin batter.
  4. Bake for 20-25 minutes, or until a toothpick comes out clean.
  5. Cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

For a dairy-free option, replace cream cheese with cashew cream or use Greek yogurt for a healthier choice. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.