Soft and moist pumpkin muffins with warm spices and a cream cheese swirl. These little gems won't last long, so you should go ahead and make a double batch!
I'm going to go right out and say it: if you wish you could eat pumpkin cheesecake for breakfast (but you can't because who does that?), then these pumpkin cream cheese swirl muffins are for you.
Packed with pumpkin, warm spices, and topped with a rich cream cheese swirl - I'm not saying that these muffins are similar to cupcakes, but I'm not NOT saying it either. *wink. And if you are a fan of the pumpkin cream cheese muffins at a coffee shop that rhymes with "shmarbucks", you will love these muffins.
The cream cheese swirl melts right into the moist pumpkin muffin base, creating a rich and beautiful autumn muffin. And since this recipe uses an entire can of pumpkin puree, you don't have to waste any canned pumpkin!
For more pumpkin recipes, try my Healthy Pumpkin Swirl Brownies (Vegan), Pumpkin Spice Bundt Cake with Buttermilk Icing, Pumpkin and Mushroom Risotto, or Roasted Butternut Squash Carrot Ginger Soup!
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Why This Recipe Works
Super soft and moist
Packed with pumpkin and warm fall spices
Easy and ready in just 30 minutes!
Cream cheese swirl makes for very pretty muffins!
Fun baking activity for kids!
Expert Tips and Tricks
- Make sure you are using canned pumpkin (often sold as “100 % pure pumpkin”) for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
- We use a whole can of pumpkin! So many recipes calling for canned pumpkin only require a partial amount, so I often end up wasting what's left over. But this recipe uses the entire can, which means these muffins are packed with pumpkin!
- Store your muffins in the refrigerator, in an airtight container, for up to 5 days.
- How to freeze: Wrap your completely cooled muffins individually in foil and place in a freezer bag. Muffins can be stored in the freezer for up to 3 months.
- If you don’t have pumpkin pie spice on hand, make your own homemade version! This spice blend varies depending on which spices you want more or less of, but I make this version in my kitchen: 1 ½ Tablespoons ground cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, ¾ teaspoon cloves
Ingredients Needed
For the pumpkin muffins:
- All-purpose flour
- Pumpkin spice
- Baking soda
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil
- Vanilla extract
For the cream cheese swirl:
- Cream cheese
- Granulated sugar
- Egg yolk
- Vanilla extract
Step-By-Step Instructions
Make the Muffins:
Step 1. Preheat oven to 375 degrees F. Place paper baking cups into muffin tin.
Step 2. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
Step 3. In a large bowl, whisk together canned pumpkin, sugar, and brown sugar.
Step 4. Whisk in eggs, one at a time. Pour in vegetable oil and vanilla extract, and whisk thoroughly.
Step 5. Add dry mixture to pumpkin mixture and whisk until there are no lumps remaining.
Step 6. Use a spoon or ¼ measuring cup to scoop batter into muffin cups, filling them ¾ full.
Make the Cream Cheese Swirl:
Step 1. In a medium bowl, whisk the cream cheese until light and smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.
Step 2. Using a Tablespoon measure, scoop around one tablespoon of cream cheese mixture on top of muffins. Use a toothpick to swirl it into the batter (or use a knife).
Step 3. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Pumpkin Cream Cheese Swirl Muffins Recipe
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ Tablespoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 ounce can) pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs
- ½ cup vegetable oil
- 1 Tablespoon vanilla extract
For the Cream Cheese Swirl:
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
Make the Muffins:
- Preheat oven to 375 degrees F. Place paper baking cups into muffin tin.
- In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.
- In a large bowl, whisk together canned pumpkin, sugar, and brown sugar.
- Whisk in eggs, one at a time. Pour in vegetable oil and vanilla extract, and whisk thoroughly.
- Add dry mixture to pumpkin mixture and whisk until there are no lumps remaining.
- Use a spoon or ¼ measuring cup to scoop batter into muffin cups, filling them ¾ full.
Make the Cream Cheese Swirl:
- In a medium bowl, whisk the cream cheese until light and smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.
- Using a Tablespoon measure, scoop around one tablespoon of cream cheese mixture on top of muffins. Use a toothpick to swirl it into the batter (or use a knife).
- Bake muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- Make sure you are using canned pumpkin (often sold as “100 % pure pumpkin”) for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
- Store your muffins in the refrigerator for up to 5 days.
- How to freeze: Wrap your completely cooled muffins individually in foil and place in a freezer bag. Muffins can be stored in the freezer for up to 3 months.
- We use a whole can of pumpkin! So many recipes calling for canned pumpkin only require a partial amount, so I often end up wasting what's left over. But this recipe uses the entire can, which means these muffins are packed with pumpkin!
- If you don’t have pumpkin pie spice on hand, make your own homemade version! This spice blend varies depending on which spices you want more or less of, but I make this version in my kitchen: 1 ½ Tablespoons ground cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, ¾ teaspoon cloves
Barbara Haner
It is the time of year for pumpkin eating! I can't wait to try this recipe! I can already smell them coming from the oven!
Gastronotherapy
It is, indeed! These muffins are a combination of pumpkin spice muffins and cheesecake, so they're a bit dangerous. 😉 I hope you love them as much as I do!