Pumpkin Cream Cheese Swirl Muffins have all of the delicious flavors of fall with a bonus cream cheese swirl! Make a batch or two to enjoy for breakfast or dessert.
Pumpkin Cream Cheese Swirl Muffins
It’s not even officially fall yet, and I have pumpkin on my mind — I blame all the coffee shops that are already serving pumpkin spice lattes! (And yes, I do have a Pumpkin Spice Latte Cupcakes recipe!)
What I especially love about the fall season is all of the delicious food that comes along with it, including irresistible pumpkin recipes like Chocolate Pumpkin Muffins and Pumpkin Chocolate Chip Cookies.
Another sweet made with pumpkin puree that I enjoy for both breakfast and dessert is Pumpkin Cream Cheese Swirl Muffins. I mean, how can anyone resist a muffin with a cream cheese swirl?
The combination of pumpkin spice and the sweetness of cream cheese icing packed into a muffin is hard to resist. This is a tried and true recipe that I enjoy season after season, and I hope you will, too!
Pumpkin Cream Cheese Swirl Muffins Recipe
Pumpkin Muffin Ingredients
- 1 15 oz can pure pumpkin puree
- 1 ¾ cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Swirl Ingredients
- 8 oz cream cheese
- 1 large egg yolk
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
How to Make Pumpkin Cream Cheese Swirl Muffins
1. Preheat oven to 375 degrees. Place liners in a muffin pan and set aside.
2. In a medium bowl, whisk flour, pumpkin pie spice, baking soda and salt until well-combined. Set aside.
3. In a large bowl, whisk together pumpkin, sugar and brown sugar.
4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no lumps. Fill muffin tins ¾ full.
5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well-combined.
6. Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- 1 15 oz can pure pumpkin puree
- 1 ¾ cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese
- 1 large egg yolk
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
-
Preheat oven to 375 degrees. Place liners in muffin pan and set aside.
-
In a medium bowl, whisk flour, pumpkin pie spice, baking soda and salt until well-combined. Set aside.
-
In a large bowl, whisk together pumpkin, sugar and brown sugar.
-
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture until there are no lumps. Fill muffin tins ¾ full.
-
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well-combined.
-
Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
-
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
How to Store Pumpkin Cream Cheese Swirl Muffins
Pumpkin muffins with cream cheese swirl can be stored in an airtight container in the fridge for up to 3 days.
