Go Back
Pumpkin Cream Cheese Swirl Muffins

Delicious Pumpkin Cream Cheese Swirl Muffins

Moist pumpkin muffins swirled with a creamy cream cheese filling, perfect for breakfast or a sweet treat. Easy to make and incredibly flavorful!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Muffins Ingredients
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted butter, softened (1 stick)
  • 3/4 cup Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Pumpkin puree
Cream Cheese Swirl Ingredients
  • 4 ounces Cream cheese, softened
  • 1/4 cup Granulated sugar
  • 1 teaspoon Vanilla extract

Equipment

  • Mixing Bowls
  • Muffin Tin
  • Whisk
  • Rubber Spatula
  • Wooden Skewer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  3. In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually add pumpkin puree to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  7. Fill each muffin cup about 2/3 full with pumpkin batter. Dollop a spoonful of cream cheese mixture on top. Swirl gently with a knife or toothpick.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra spice, add 1/2 teaspoon of ground ginger to the pumpkin batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.