Pumpkin Cream Cheese Swirl Muffins
Super moist pumpkin muffins with a distinct cream cheese ribbon, baked in just 30 minutes. A cozy fall favorite perfect for busy mornings and bake sales.
Equipment
- 12-cup Muffin Tin
- Paper liners
- Medium Mixing Bowl
- Large Mixing Bowl
- Whisk
- silicone spatula
- electric hand mixer
- Measuring Cups and Spoons
- Cooling Rack
Ingredients
For the Muffin Batter
- 1¾ cups all-purpose flour
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg (room temperature)
- ½ cup neutral oil (vegetable or avocado)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cream Cheese Swirl
- 4 oz cream cheese (softened, full-fat block)
- 3 tablespoons granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
- Make the cream cheese swirl: In a medium bowl, beat the cream cheese, 3 tablespoons sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and fluffy. Refrigerate while you prepare the batter—keeping it cold is key for a distinct ribbon.
- Whisk the dry ingredients: In a large bowl, combine the flour, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
- Mix the wet ingredients: In another bowl, whisk together the pumpkin purée, oil, ¾ cup granulated sugar, brown sugar, egg, and 1 teaspoon vanilla extract until smooth.
- Combine wet and dry: Pour the pumpkin mixture into the flour mixture and fold gently with a spatula until just combined, with no dry streaks. Do not over-mix—a few lumps are okay.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Swirl in the cream cheese: Retrieve the chilled cream cheese mixture. Drop a generous teaspoonful onto the center of each muffin. Use a toothpick or skewer to draw a figure-eight pattern—exactly three loops—through the dollop, creating swirls. Wipe the toothpick between muffins if needed.
- Bake for 18–22 minutes, until a toothpick inserted near the edge (avoiding the cream cheese pocket) comes out clean or with moist crumbs. Start checking at 18 minutes.
- Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Cold cream cheese is essential for the swirl; don't skip the chill. Avoid opening the oven door before 18 minutes to prevent sinking. Test near the edge for doneness—the cream cheese center will be soft. Batter can rest 5 minutes for an even more tender crumb. Store in an airtight container at room temperature up to 4 days, in the fridge up to a week, or freeze individually for up to 3 months. Reheat in a 300°F oven for a crisp top, or microwave briefly for a softer result.