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Swirled Pumpkin Cream Cheese Muffins

Moist pumpkin muffins with a rich cream cheese swirl—perfectly spiced and irresistibly soft for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Batter
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cream Cheese Filling
  • 8 oz cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with liners or grease cups.
  2. Whisk dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla until smooth.
  4. Combine wet and dry mixtures until just combined.
  5. Beat cream cheese filling ingredients until smooth.
  6. Fill each muffin cup ⅔ with batter, then add cream cheese swirl and marble with toothpick.
  7. Bake 18–22 minutes until set and golden brown.
  8. Cool on wire rack before serving.

Notes

Perfect for cozy mornings, holidays, or fall brunches.