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Easy Perfect Pumpkin Cream Cheese Swirl Muffins

pumpkin cream cheese swirl muffins - featured image
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These pumpkin cream cheese swirl muffins are tender, spiced, and feature a creamy swirl that stays perfectly suspended in every bite. Quick and easy to make, they’re the ultimate fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin purée
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat the softened cream cheese with ¼ cup (50g) granulated sugar until smooth. Add the egg yolk and ½ teaspoon vanilla extract, then beat until fully combined. Set aside. If too soft, refrigerate for 10 minutes.
  3. Whisk the dry ingredients: In a large bowl, whisk together flour, ¾ cup (150g) granulated sugar, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together pumpkin purée, eggs, vegetable oil, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Layer the batter and filling: Spoon about 1 tablespoon of batter into each liner. Add a generous teaspoon of cream cheese mixture in the center. Top with another tablespoon of batter, covering the cream cheese completely. Fill liners about ¾ full.
  7. Create the swirl: Use a toothpick or skewer to gently drag through the batter in a figure-eight motion, 2-3 swirls per muffin.
  8. Bake for 18-22 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs. Tops should be golden and spring back.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, ensure cream cheese is fully softened. Do not overmix the batter. The egg yolk in the cream cheese mixture helps keep the swirl from sinking. Let muffins cool completely before storing.

Nutrition

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

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