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Delicious pumpkin cream cheese swirl muffins freshly baked and ready to enjoy.

Pumpkin Cream Cheese Swirl Muffins

These delightful pumpkin cream cheese swirl muffins offer a perfect balance of moist, spiced pumpkin batter and a tangy, sweet cream cheese filling, making them an ideal treat for autumn mornings or any time of year.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Muffins
  • 1 3/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/2 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1 cup Canned pumpkin puree
  • 2 Large eggs
  • 1/2 cup Vegetable oil
  • 1/4 cup Milk
  • 1 teaspoon Vanilla extract
For the Cream Cheese Swirl
  • 4 ounces Cream cheese, softened
  • 1/4 cup Granulated sugar
  • 1 tablespoon All-purpose flour
  • 1/2 teaspoon Vanilla extract
  • 1 Large egg yolk

Equipment

  • Muffin tin
  • Paper liners
  • Large mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Muffin Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; be careful not to overmix.
Swirl & Assembly
  1. In a small bowl, beat the softened cream cheese, granulated sugar, flour, vanilla extract, and egg yolk until the mixture is smooth and creamy.
  2. Divide the pumpkin muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  3. Drop spoonfuls of the cream cheese mixture onto the center of each muffin and use a knife or skewer to gently swirl it into the pumpkin batter.
  4. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean and the cream cheese swirl is lightly golden.
  5. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a dash of cinnamon or a few pumpkin seeds on top of the cream cheese swirl before baking.