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Pumpkin Cream Cheese Swirl Muffins

These soft, spiced Pumpkin Cream Cheese Swirl Muffins feature a creamy cheesecake swirl, perfect for fall baking.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Pumpkin Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp nutmeg + 1/2 tsp ginger)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (canola, grapeseed, or light olive)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 2 teaspoons pure vanilla extract
For the Cream Cheese Swirl
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
Optional Toppers
  • coarse sugar or turbinado sugar for crunch
  • chopped pecans or pepitas

Method
 

Preparation
  1. Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners or grease lightly.
  2. Set cream cheese on the counter to soften.
  3. Make the swirl: In a bowl, beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth.
  4. Whisk the dry ingredients together in a large bowl.
  5. In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  6. Pour the wet ingredients into the dry and stir until just combined.
Baking
  1. Add about 2 tablespoons of pumpkin batter to each muffin cup.
  2. Dollop 1 tablespoon of cream cheese mixture on top, then cover with another tablespoon of pumpkin batter.
  3. Use a toothpick to gently swirl the cream cheese mixture.
  4. Sprinkle optional toppings if desired.
  5. Bake for 18–22 minutes, until a toothpick in the pumpkin part comes out mostly clean.
  6. Let muffins sit in the pan for 5 minutes, then transfer to a wire rack.

Notes

These muffins are great for batching and freeze well. Don't skip the salt to enhance flavor.