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Best Easy Cream Cheese Swirl Pumpkin Muffins

cream cheese swirl pumpkin muffins - featured image
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These tender pumpkin muffins feature a creamy, tangy cream cheese swirl that makes them perfect for breakfast, snack, or dessert. Quick and easy to make with simple ingredients, they’re a crowd-pleaser that tastes like autumn in every bite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g), spooned and leveled
  • 1 cup granulated sugar (200g)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (240g), 100% pumpkin
  • ½ cup vegetable oil (120ml)
  • ⅓ cup milk (80ml), any kind
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese (226g), softened
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, 1 cup sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil, milk, and 1 teaspoon vanilla extract until well combined.
  5. Combine wet and dry: Pour wet mixture into dry mixture and stir with a wooden spoon until just combined. Do not overmix; a few lumps are fine.
  6. Fill muffin cups: Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add cream cheese swirl: Drop a generous tablespoon of cream cheese mixture onto the center of each muffin. Do not spread.
  8. Swirl: Use a butter knife or skewer to gently swirl the cream cheese into the batter with a few figure-eight motions.
  9. Bake: Place pan in preheated oven and bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean and tops spring back when touched.
  10. Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; a few lumps are fine. Soften cream cheese to room temperature for smooth swirling. Use room temperature eggs. Check for doneness at 18 minutes to avoid overbaking. Let muffins cool completely for the cream cheese swirl to set. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, easy pumpkin muffins, fall baking, breakfast muffins, pumpkin cream cheese muffins

Find it online: https://lolaspoon.com/best-easy-cream-cheese-swirl-pumpkin-muffins/