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Pumpkin Cream Cheese Swirl Muffins

Moist pumpkin spice muffins swirled with a rich cream cheese filling, perfect for fall breakfasts and Thanksgiving treats.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 1.75 cups all-purpose flour
  • 1 cup pumpkin puree not pie filling
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil or melted butter
  • 2 eggs large
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Muffin pan
  • Paper liners
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
  2. In one bowl, mix flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  3. In another bowl, whisk pumpkin puree, sugars, oil, eggs, milk, and vanilla until smooth.
  4. Combine dry and wet ingredients until just mixed. Do not overmix.
  5. Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Fill muffin cups 2/3 full with batter. Add 1 tbsp cream cheese mixture on top, swirl gently.
  7. Bake 18–22 minutes until toothpick inserted in muffin (not swirl) comes out clean.
  8. Cool for 5 minutes in pan, then transfer to wire rack.

Notes

For bakery-style tops, sprinkle sugar on muffins before baking. Muffins can be frozen up to 2 months.