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Perfect Cream Cheese Swirl Pumpkin Muffins: Easy Fall Recipe

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These tender, spiced pumpkin muffins feature a luscious cream cheese swirl. They are quick to make, use simple ingredients, and are perfect for fall brunches or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and 1 teaspoon vanilla until smooth. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup sugar, brown sugar, and oil. Add eggs one at a time, whisking well. Add pumpkin puree and 1 teaspoon vanilla; whisk until smooth.
  5. Combine: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (do not overmix).
  6. Fill muffin cups: Divide batter evenly among the 12 cups (fill almost to the top).
  7. Add swirl: Drop a generous teaspoon of cream cheese mixture onto the center of each muffin. Use a small knife or toothpick to gently swirl it into the batter (figure-eight motion, a few zigzags).
  8. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for 15-18 minutes, until a toothpick inserted into the center (avoid cream cheese) comes out clean or with a few moist crumbs.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps. Do not overmix the batter or over-swirl the cream cheese. The high initial oven temperature (425°F) is key for domed tops. Use 100% pure pumpkin puree, not pumpkin pie filling. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, pumpkin spice

Find it online: https://bitesienna.com/perfect-cream-cheese-swirl-pumpkin-muffins-easy-fall-recipe/