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5 from 10 votes

Pumpkin Cream Cheese Swirl Muffins

These fluffy Pumpkin Cream Cheese Swirl Muffins are made with fresh pumpkin, pumpkin spice, cinnamon and has a cream cheese swirl topping!
Prep Time15 mins
Cook Time17 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 14 muffins

Equipment

  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Wooden spoon
  • Cupcake liners
  • Muffin pan
  • Electric mixer
  • Standard size ice cream scoop
  • Toothpick or small knife to swirl

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice* (see notes)
  • 1 tsp. cinnamon
  • 1 cup pure canned pumpkin puree
  • 1/4 cup unsalted butter; melted
  • 1/4 cup vegetable or canola oil
  • 1 1/2 tsp. vanilla extract
  • 1 whole egg
  • 2 Tbsp. milk

For the cream cheese swirl

  • 6 ounces cream cheese; softened
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 3 Tbsp. sugar

Cinnamon sugar topping

  • 1 Tbsp. sugar
  • 1/4 tsp. cinnamon

Instructions

  • TO MAKE THE MUFFINS: Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, sugar, brown sugar, pumpkin pie spice and cinnamon. Set aside.
  • In a large bowl, whisk together the pumpkin puree, melted butter, vegetable oil, vanilla extract, egg and milk. Whisk until the pumpkin mixture is smooth- be sure not to overmix.
  • Stir in the dry ingredients into the wet ingredients in 1/3 increments at a time. Mix with a wooden spoon until combined and the batter should be smooth. Set aside.
  • TO MAKE THE CREAM CHEESE SWIRL: With an electric mixer, mix together the softened cream cheese, egg yolk, vanilla extract and sugar in a small bowl for 3-4 minutes or until light and fluffy. The cream cheese mixture will resemble a frosting.
  • CINNAMON SUGAR TOPPING: In another small dish combine the cinnamon and sugar and mix with a spoon.
  • ASSEMBLE THE MUFFINS: Line a muffin pan with cupcake liners and use a standard ice cream scoop to scoop out the pumpkin muffin mixture into each muffin cup. If you don't have an ice cream scoop, simply fill each muffin cup 3/4 full. This batter makes 12-14 muffins.
  • ADD CREAM CHEESE SWIRL: Spoon about 1 tablespoon of the cream cheese filling into the center of each muffin. Top off each muffin until you run out of cream cheese swirl filling. Use a toothpick or knife to carefully swirl the cream cheese with the pumpkin batter. Don't mix the cream cheese in completely, a few swirls is perfect! Top each muffin with a pinch of the cinnamon sugar mixture.
  • Bake the muffins for 15-17 minutes until the tops are set. Remove from the muffins from the muffin pan once they are slightly cooled and place on a cooling rack. Once cooled, enjoy!

Notes

  1. *To make your own Pumpkin Pie Spice, simply combine 3 1/2 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, 1/2 tsp. ground nutmeg. This is a great spice to have around, especially during this time of year!