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Pumpkin Cream Cheese Swirl Muffins

These muffins combine a spiced pumpkin base with a luscious cream cheese swirl, offering a delightful treat perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour I recommend King Arthur for its consistent quality
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice mix (homemade or store-bought)
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (feel free to use fresh or canned; I prefer Libby’s)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs (use organic if possible for added flavor)
  • 1/2 cup vegetable oil (or melted butter; I love using melted Kerrygold)
  • 1 teaspoon vanilla extract (always go for pure vanilla for best flavor)
For the Cream Cheese Filling
  • 8 oz cream cheese (full-fat is best for creaminess)
  • 1/4 cup sugar (for sweetening the filling)
  • 1/2 teaspoon vanilla extract (to elevate the cream cheese flavor)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your muffin tins with paper liners.
  2. In a large mixing bowl, whisk together the flour, baking soda, pumpkin spice mix, and salt until well combined.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients into the wet ingredients. Mix until just combined; a few lumps are perfectly fine.
Making the Cream Cheese Filling
  1. In a separate bowl, beat the cream cheese with sugar, egg yolk, and vanilla extract until creamy and smooth.
Baking
  1. Spoon your muffin batter into the lined muffin cups, filling each about ¾ full.
  2. Add a tablespoon of the cream cheese filling to the center of each muffin, swirling lightly for a marbled look.
  3. Bake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure your cream cheese is at room temperature for easy mixing. When measuring flour, spoon it into the cup and level it off to avoid packing it down.