Description

Indulge in the warmth of autumn with these Best Swirled Pumpkin Cream Cheese Muffins. Bursting with flavor, these moist muffins feature a delightful pumpkin base complemented by a sweet cream cheese swirl that creates a perfect balance of rich and sweet. Ready in just 30 minutes, they’re ideal for cozy breakfasts or festive gatherings. Whether enjoyed with coffee, tea, or as a dessert with ice cream, these muffins are sure to be a hit with family and friends.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
8 oz cream cheese (room temperature)
1/4 cup granulated sugar
1 large egg yolk (room temperature)
2 teaspoons vanilla extract

Instructions

Preheat your oven to 375°F and prepare a muffin pan with paper liners.
In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt; set aside.
In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, followed by vegetable oil and vanilla extract. Gradually add dry ingredients until just combined.
In another bowl, beat cream cheese until smooth; add sugar, egg yolk, and vanilla extract until well blended.
Fill each muffin cup about three-quarters full with batter and swirl in the cream cheese mixture using a toothpick.
Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Allow to cool before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 10g
Sodium: 160mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: For added texture, fold in chopped nuts or chocolate chips into the batter prior to baking. To make gluten-free muffins, substitute all-purpose flour with a gluten-free blend.