Easy Pumpkin Cream Cheese Swirl Muffins
Pumpkin cream cheese swirl muffins are a quintessential autumn treat, combining a perfectly moist, spiced pumpkin batter with a rich, tangy cream cheese topping. This delightful combination results in a tender muffin that captures the cozy essence of the season.
The signature element of these pumpkin muffins is the luscious cream cheese swirl. Typically made by blending softened cream cheese with sugar, vanilla extract, and an egg yolk for extra richness. The mixture is then dolloped onto the pumpkin batter before baking. You can swirled it in with a toothpick or just leave it and press it down slightly.
The warm spices of the pumpkin base are contrasted perfectly by the cool tang of the cream cheese topping. Making them an irresistibly decadent and deeply satisfying baked good perfect for any fall gathering.
If you like this recipe, you will love this Healthier Pumpkin Banana Bread or Lighter Pumpkin Cottage Cheese Cheesecake.
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Pumpkin Cream Cheese Swirl Muffins
Ingredients
- 15 oz canned pumpkin puree
- 1 cup sugar
- 2 eggs
- 1/3 cup olive oil
- 2 tsp vanilla extract
- 1½ cups flour, sifted
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1/2 tsp salt
Cream Cheese Topping:
- 8 oz cream cheese, room temp
- 1/4 cup sugar
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375℉. Line your muffin slots with muffin liners or spray with oil or grease with butter.
- In a large bowl, whisk together the pumpkin puree and sugar. Next, add in the eggs, olive oil, vanilla and whisk together until smooth. Next, sift in the flour, pumpkin spice, baking soda, salt and mix together until just incorporated – DO NOT OVERMIX. Evenly divide the batter into the muffin slots until they're almost full.
Cream Cheese Topping:
- Add all of the ingredients to a medium bowl and beat with an electric hand mxer until combined and smooth. Divide the mixture evenly into the muffins – about 1.5 tbs per muffin. Use a toothpick to swirl the cream cheese into the pumpkin batter. Bake for 18-22 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool.
Notes
- Store leftovers in an airtight container in your fridge.
- DO NOT USE PUMPKIN PIE FILLING – ONLY USE PUMPKIN PUREE
- If you don’t have olive oil, you can use avocado oil or melted butter.
Nutrition
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