Print

Cozy Cream Cheese Swirl Pumpkin Muffins: Easy Fall Recipe

cream cheese swirl pumpkin muffins - featured image
Print Recipe

These cozy cream cheese swirl pumpkin muffins are the perfect fall treat—tender, spiced pumpkin cake topped with a tangy cream cheese swirl. Quick and easy to make, they’re ideal for autumn gatherings, brunch, or a quiet morning with coffee.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (245g)
  • 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 your oven to 350°F (175°C). Line your muffin tin with paper liners.
  2. Make the cream cheese swirl first. In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth and creamy. Add the egg yolk and ½ teaspoon vanilla, then beat until fully combined. Set aside.
  3. Whisk the dry ingredients together. In a large bowl, combine the flour, baking soda, pumpkin pie spice, and salt. Give it a good whisk to make sure everything is evenly distributed.
  4. Mix the wet ingredients. In a separate bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and glossy.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold everything together gently. Mix just until you no longer see streaks of flour. A few small lumps are fine.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups. Each cup should be about ¾ full.
  7. Add the cream cheese swirl. Spoon a generous tablespoon of the cream cheese mixture onto the center of each muffin. Use a toothpick or a small knife to gently swirl it into the batter. Don’t over-swirl.
  8. Bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center (avoiding the cream cheese swirl) comes out clean or with a few moist crumbs. The edges should be golden brown and the tops should spring back when lightly touched.
  9. Cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix the batter to keep muffins tender. Use a cookie scoop for even portions. The cream cheese swirl will look slightly sunken after baking—this is normal. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, pumpkin spice

Find it online: https://willarecipes.com/cozy-cream-cheese-swirl-pumpkin-muffins-easy-fall-recipe/