Print

Perfect Pumpkin Cream Cheese Swirl Muffins – Easy Fall Recipe

pumpkin cream cheese swirl muffins - featured image
Print Recipe

These Perfect Pumpkin Cream Cheese Swirl Muffins are tender, moist, and packed with warm pumpkin spice, with a tangy cream cheese swirl that cuts through the sweetness. They’re quick to make, use simple ingredients, and are perfect for fall mornings, brunch, or an afternoon snack with coffee.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (canned, like Libby’s, or well-drained homemade)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 8 oz (226g) cream cheese, softened (full-fat block, not spreadable)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until combined and silky. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, ¾ cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet mixture into the dry mixture. Fold gently with a spatula until just combined (a few streaks of flour are fine). Do not overmix.
  6. Fill muffin cups: Use a cookie scoop or spoon to fill each liner about halfway full.
  7. Add cream cheese swirl: Drop about 1 tablespoon of the cream cheese mixture onto the center of each muffin. Do not spread.
  8. Top with remaining batter: Divide the remaining batter evenly over the cream cheese. It’s okay if some cream cheese peeks through.
  9. Create the swirl: Use a toothpick or skewer to gently drag through the batter and cream cheese in a figure-eight motion, 2-3 times per muffin. Do not over-swirl.
  10. Bake for 18-22 minutes, until a toothpick inserted into the muffin part (not the cream cheese) comes out clean and tops are lightly golden and spring back when touched.
  11. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

For best results, use full-fat block cream cheese (not spreadable) and ensure all ingredients are at room temperature. Do not overmix the batter or over-swirl the cream cheese. Muffins taste even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate in humid climates. Freeze for up to 3 months.

Nutrition

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

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