Go Back

Swirled Pumpkin Cream Cheese Muffins

Moist, spiced pumpkin muffins with a beautiful, tangy cream cheese swirl and a crunchy oat topping. The ultimate fall treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 385

Ingredients
  

Pumpkin Muffin Batter
  • 2 cups all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 1 can (15oz) pure pumpkin purée about 1 ¾ cups
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.75 cup vegetable oil
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 pinch salt
Optional Topping
  • 2 tbsp pepitas
  • 2 tbsp rolled oats
  • 1 tbsp coarse sugar

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Wire rack

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  2. Make the cream cheese filling: Beat cream cheese until smooth. Add sugar, egg yolk, vanilla, and salt; beat until creamy. Set aside.
  3. Whisk the dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
  4. Combine the wet ingredients: In another bowl, whisk pumpkin, both sugars, and oil. Whisk in eggs one at a time, then vanilla.
  5. Combine mixtures: Pour wet ingredients into dry ingredients. Gently fold together until just combined; do not overmix.
  6. Assemble: Divide batter among muffin cups. Spoon cream cheese filling over each. Use a toothpick to swirl together.
  7. Add topping: If using, mix pepitas, oats, and coarse sugar. Sprinkle over muffins.
  8. Bake: Place in oven and immediately reduce temperature to 350°F (175°C). Bake for 20-25 mins, until a toothpick inserted in the pumpkin part comes out clean.
  9. Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled muffins in the refrigerator for up to 5 days. Freeze for longer storage. Ensure cream cheese is at room temperature for a smooth swirl.