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These luscious pumpkin cream cheese muffins are swirled with sweet cream cheese that melts into the tops as they bake. They’re moist, quick, and sure to be a new family favorite for breakfast or any time pumpkin craving strikes!

Ingredients

Scale
  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil, or melted and cooled butter
  • 1 tablespoon vanilla extract
  • 8 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Set cream cheese and egg yolk at room temperature (cube cream cheese and let sit ~30 minutes; warm eggs in a bowl of warm water if needed).
  3. Whisk together all-purpose flour, pumpkin spice, baking soda, and salt in a medium bowl and set aside.
  4. In a large bowl whisk pumpkin puree, granulated sugar, and brown sugar until combined.
  5. Beat in the eggs, vegetable oil (or melted cooled butter), and vanilla extract into the pumpkin mixture.
  6. Slowly add the flour mixture to the wet ingredients and gently fold with a rubber spatula until just combined and no dry streaks remain (avoid overmixing).
  7. Fill muffin cups about three-quarters full with batter.
  8. Beat cream cheese in a medium bowl until smooth, then add granulated sugar, egg yolk, and vanilla and beat until creamy and combined.
  9. Spoon about 1 tablespoon of the cream cheese mixture onto each muffin. Use a toothpick to swirl it gently into the batter to create a marbled look (swirling optional; dolloping on top also works).
  10. Bake 18–20 minutes, until a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
  11. Let muffins cool in the pan for about 10 minutes, then remove to a wire rack to cool completely or serve warm.

Notes

Storage: Keep these pumpkin cream cheese swirl muffins in an airtight container in the fridge for up to five days. They taste best at room temperature or slightly chilled; let sit out a few minutes before serving., Reheating: Microwave one muffin (liners off) for 10-20 seconds until warm, or bake at 300°F for 5-7 minutes., Freezing: Wrap muffins individually in plastic wrap or foil; store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or at room temperature for 1-2 hours before serving., Make ahead: Bake ahead and store as above. Keep chilled when transporting to maintain cream cheese swirl appearance., Pumpkin spice substitute: Mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice, or use cinnamon with a dash of nutmeg.

Nutrition

Find it online: https://margorecipes.com/best-pumpkin-cream-cheese-muffins-easy-pumpkin-recipe-for-fall/