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Pumpkin Cream Cheese Swirl Muffins

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Bakery-style pumpkin cream cheese swirl muffins with a moist, spiced pumpkin base and a tangy, creamy swirl. These easy muffins are perfect for breakfast, snacks, or dessert and come together in under an hour.

Ingredients

Scale
  • 1 1/2 cups (195g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) milk (any kind)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp each nutmeg, ginger, and cloves)
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (30g) granulated sugar (for swirl)
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a small bowl, combine cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract. Beat until smooth and creamy.
  3. In a large bowl, whisk together flour, 3/4 cup granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In another bowl, whisk together pumpkin puree, eggs, oil, milk, and 2 teaspoons vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  6. Divide pumpkin batter evenly among the 12 muffin cups (about 2/3 full).
  7. Drop about 1 heaping teaspoon of the cream cheese mixture onto each muffin. Swirl gently with a toothpick or skewer.
  8. Bake for 20-24 minutes, until muffins are golden and a toothpick inserted into the muffin (not the cream cheese) comes out clean or with a few moist crumbs.
  9. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve slightly warm or at room temperature. Store leftovers in an airtight container in the fridge.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use vegan cream cheese and plant-based milk. Do not overmix the batter for best texture. Swirl cream cheese gently for a marbled look. Muffins are best enjoyed slightly warm. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, bakery style, fall baking, easy muffins, pumpkin spice, breakfast, snack, dessert

Find it online: https://atomicbite.com/pumpkin-cream-cheese-swirl-muffins-easy-bakery-style-recipe/