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Cozy Pumpkin Cream Cheese Swirl Muffins

pumpkin cream cheese swirl muffins - featured image
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Tender and moist pumpkin muffins with a creamy, tangy cream cheese swirl, perfect for cozy fall mornings and easy breakfast treats.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup (1 stick or 115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, combine melted butter and granulated sugar. Beat with an electric mixer until smooth and slightly pale, about 2-3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in pumpkin purée and vanilla extract until fully combined.
  6. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing.
  7. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy, about 2 minutes.
  8. Spoon about 2 tablespoons of pumpkin batter into each muffin cup.
  9. Add roughly 1 tablespoon of cream cheese filling on top.
  10. Add another 1-2 tablespoons of pumpkin batter to cover the cream cheese.
  11. Use a toothpick or skewer to gently swirl the cream cheese through the pumpkin batter to create a marbled effect.
  12. Bake for 20-25 minutes, until a toothpick inserted in the pumpkin batter comes out clean or with a few moist crumbs.
  13. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for best mixing results. Avoid overmixing the batter to keep muffins tender. Gently swirl cream cheese to create a pretty marbled effect without fully mixing. Tent muffins with foil if cream cheese browns too quickly. Store cooled muffins in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, breakfast muffins, cozy muffins, pumpkin cream cheese, autumn baking

Find it online: https://wigglebite.com/cozy-pumpkin-cream-cheese-swirl-muffins-easy-fall-recipe-for-breakfast/