Pumpkin Cream Cheese Swirl Muffins
Indulge in the cozy flavors of fall with these luscious Pumpkin Cream Cheese Swirl Muffins—perfectly spiced with cinnamon, nutmeg, and ginger and topped with a gorgeous swirl of tangy cream cheese. These moist, tender muffins are made with real pumpkin puree for a rich, earthy flavor that pairs beautifully with the creamy, slightly sweetened swirl. The easy-to-follow recipe comes together in just 20 minutes of prep, making it ideal for a quick autumn treat or a stunning addition to any brunch table. Whether you serve them fresh from the oven or enjoy them cooled, these bakery-style muffins are a show-stopping way to savor pumpkin season. Perfect for dessert, breakfast, or snacking, these muffins are sure to become a new fall favorite!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 0.25 cup granulated sugar (for cream cheese mixture)
- 1 teaspoon vanilla extract (for cream cheese mixture)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix.
For the cream cheese swirl, in a small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup. Then, place about a teaspoon of the cream cheese mixture in the middle of each cup. Top with another 1-2 tablespoons of muffin batter, filling each cup about three-quarters full. Add a small dollop of the cream cheese mixture on top.
Using a toothpick or skewer, gently swirl the cream cheese mixture into the batter for a marbled effect.
Bake for 18-20 minutes, or until the muffins are set and a toothpick inserted into the center (away from the cream cheese) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 547.6 g | 199% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 365.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 500 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
