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Pumpkin Muffins with Cheese Swirl

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These pumpkin muffins with a dreamy cream cheese swirl are the ultimate fall treat—moist, warmly spiced, and bakery-worthy, yet easy enough for busy mornings. The tangy cheese swirl adds a luscious contrast to the sweet pumpkin crumb, making every bite irresistible.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/3 cup (70g) granulated sugar
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • For the Cheese Swirl:
  • 6 oz (170g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a small bowl, beat together cream cheese, 2 tablespoons granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a medium bowl, whisk together pumpkin puree, brown sugar, 1/3 cup granulated sugar, eggs, oil, milk, and 1 teaspoon 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 the pumpkin batter evenly among the muffin cups, filling each about 2/3 full.
  7. Drop a generous tablespoon of the cream cheese mixture on top of each muffin. Swirl gently with a toothpick or skewer for a marbled effect.
  8. Bake for 18-22 minutes, or until muffin tops are puffed and a toothpick inserted into the muffin (not the cheese) comes out clean.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm, at room temperature, or chilled. Enjoy!

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and plant-based milk. Don’t overmix the batter for tender muffins. Let muffins cool before eating for the cheese swirl to set. Add-ins like chocolate chips or nuts are delicious. Muffins freeze well for up to 3 months.

Nutrition

Keywords: pumpkin muffins, cheese swirl, fall baking, cream cheese, easy pumpkin recipe, autumn muffins, breakfast, snack, dessert

Find it online: https://atomicbite.com/pumpkin-muffins-recipe-easy-cheese-swirl-muffins-for-fall-baking/