Go Back
–+ servings
PUMPKIN CREAM CHEESE SWIRL MUFFINS

Pumpkin Cream Cheese Swirl Muffins for a Cozy Fall Treat

Delight in these Pumpkin Cream Cheese Swirl Muffins, a perfect blend of earthy pumpkin sweetness and luscious cream cheese ribbons.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour substitute with whole wheat flour for a healthier choice
  • 1 cup sugar consider brown sugar for a richer profile
  • 2 teaspoons baking powder ensure it’s fresh for optimal rise
  • 1 teaspoon baking soda essential for leavening and browning
  • 1 teaspoon salt enhances flavor
  • 1 cup pumpkin puree use pure pumpkin, not pie filling
  • 2 large eggs try flax eggs for a vegan alternative
  • 1/2 cup vegetable oil can be swapped for melted coconut oil or applesauce
For the Cream Cheese Swirl
  • 8 ounces cream cheese opt for neufchâtel cheese for a lighter touch
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract no substitutions recommended
  • 1 teaspoon cinnamon nutmeg can be used for a spicier note

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and a pinch of salt.
  3. In a separate bowl, mix together 1 cup of pumpkin puree, 2 large eggs, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. In a small bowl, beat together 8 ounces of cream cheese with 1/4 cup of sugar and a splash of vanilla extract until smooth and creamy.
  6. Spoon pumpkin muffin batter into muffin liners, filling them two-thirds full, and add a dollop of cream cheese mixture on top.
  7. Carefully swirl the cream cheese into the batter with a knife to create a marbled effect.
  8. Bake for 20-25 minutes until golden brown on top and a toothpick comes out clean or with a few moist crumbs.
  9. Let the muffins cool for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For the best results, gently fold the batters to maintain a fluffy texture and check expiration dates on baking ingredients.

Tried this recipe?

Let us know how it was!