Go Back
As the leaves turn golden and the air becomes crisp, the charm of fall baking beckons us to the kitchen. There is something inherently comforting about the warm aromas that waft through your home during this season, evoking memories of cozy gatherings and sweet indulgences. Among the myriad of fall treats, Pumpkin Cream Cheese Swirl Muffins stand out as a delightful fusion of flavors and textures that perfectly encapsulate the essence of autumn. These muffins are not only a feast for the taste buds but also a visual delight, with their beautiful cream cheese swirls nestled within moist pumpkin batter.

Pumpkin Cream Cheese Swirl Muffins

Get ready to warm up your kitchen this fall with delightful Pumpkin Cream Cheese Swirl Muffins! These delicious treats combine the rich flavors of pumpkin with a creamy swirl of tangy cream cheese, creating a perfect balance of sweetness and texture. Ideal for breakfast, snacks, or dessert, they are not only easy to make but also packed with nutrients. Enjoy them fresh from the oven with coffee! #PumpkinMuffins #FallBaking #CreamCheeseSwirl #AutumnRecipes #BakingJoy
Print Recipe Pin Recipe

Ingredients
  

For the Muffins:

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

1 ½ cups pumpkin puree (canned or fresh)

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 oz cream cheese, softened

½ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or grease well.

    Prepare the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add in the powdered sugar, egg, 1 teaspoon vanilla extract, and a pinch of salt. Mix well until creamy and set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

        Combine Wet Ingredients: In another bowl, combine the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and 1 teaspoon of vanilla extract. Whisk until fully combined.

          Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring just until combined. Be careful not to overmix; it’s okay if there are a few lumps.

            Fill Muffin Cups: Using a scoop or spoon, fill each muffin cup about two-thirds full with the pumpkin batter.

              Add Cream Cheese Swirl: Drop a heaping teaspoon of the cream cheese mixture into the center of each muffin, using a skewer or knife to gently swirl without completely mixing it in.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the muffin comes out clean (with just a few crumbs).

                  Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy them warm or at room temperature.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins