Creamy Pumpkin Cream Cheese Swirl Muffins: A Fall Treat (Print Version)

Bake delicious Pumpkin Cream Cheese Swirl Muffins with my easy recipe. Get that perfect fall flavor and a creamy swirl in every bite. So good!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Muffin Base

01 - 1 ½ cups (190g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ¼ cup (50g) packed light brown sugar
04 - 1 ½ teaspoons baking powder
05 - 1 teaspoon baking soda
06 - 1 teaspoon ground cinnamon
07 - ½ teaspoon pumpkin pie spice
08 - ¼ teaspoon salt
09 - 1 cup (240g) pumpkin puree (100% pure, not pie filling)
10 - 1 large egg, at room temperature
11 - ¼ cup (60ml) milk, at room temperature
12 - ¼ cup (60ml) vegetable oil
13 - 1 teaspoon vanilla extract

→ Cream Cheese Swirl

14 - 4 ounces (113g) cream cheese, softened
15 - ¼ cup (50g) granulated sugar
16 - 1 large egg yolk
17 - ½ teaspoon vanilla extract

→ Optional Topping

18 - 1 tablespoon coarse sugar

# Instructions:

01 - Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. I always forget this step and then scramble when the batter is ready, making a mess. Learn from my chaos! This is where the magic begins for our Pumpkin Cream Cheese Swirl Muffins, so get everything ready. You want a smooth operation, not a sticky situation, honestly.
02 - In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Give it a good whisk, really get all those spices distributed. There's nothing worse than biting into a muffin and getting a mouthful of unmixed baking soda, yuck! This step is crucial for even flavor in your Pumpkin Cream Cheese Swirl Muffins. I usually sniff the bowl at this point; it already smells like fall!
03 - In another medium bowl, whisk together the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until it's all smooth and beautifully orange. This is where the pumpkin aroma really starts to develop, honestly! Make sure everything is well combined here; no streaks of egg yolk, please. This wet mixture is the heart of our Pumpkin Cream Cheese Swirl Muffins.
04 - Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Seriously, do not overmix! Lumps are okay; overmixing means tough muffins. I always tell myself, 'less is more' here, even though my instinct is to stir like crazy. This gentle touch is key for tender Pumpkin Cream Cheese Swirl Muffins.
05 - In a small bowl, beat the softened cream cheese with the remaining granulated sugar, egg yolk, and vanilla extract until it's smooth and creamy. If your cream cheese isn't soft enough, you'll get lumps, and it's just not the same. I once tried to rush this and ended up with little cream cheese boulders—don't be me! This swirl is what makes these Pumpkin Cream Cheese Swirl Muffins so special.
06 - Fill each muffin cup about two-thirds full with the pumpkin batter. Drop a spoonful (about 1 tablespoon) of the cream cheese mixture onto the center of each muffin. Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin batter. Don't overdo it, just a few swirls for that pretty marble effect. Sprinkle with coarse sugar if you're feeling fancy. Now, into the oven for our beautiful Pumpkin Cream Cheese Swirl Muffins!
07 - Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the pumpkin part of a muffin comes out clean. The initial high heat gives them a nice dome. Let them cool in the tin for a few minutes before transferring to a wire rack. They'll smell incredible, I promise!

# Notes:

01 - Don't overmix the batter! It makes muffins tough. I learned that the hard way, trust me.
02 - You can whip up the cream cheese swirl the night before and keep it chilled. Saves a little morning rush.
03 - No pumpkin pie spice? Just use more cinnamon, a pinch of nutmeg, and a tiny bit of ground ginger. It works, honestly.
04 - A sprinkle of coarse sugar on top before baking gives them a lovely sparkle and a little extra crunch.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - small bowl
07 - electric mixer (optional)
08 - toothpick or small knife

# Nutrition (Per Serving):

Calories: 300
Total Fat: 15g
Total Carbohydrate: 35g
Protein: 5g

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