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–+ servings
PUMPKIN CREAM CHEESE SWIRL MUFFINS

Pumpkin Cream Cheese Swirl Muffins for Cozy Fall Mornings

Delight in these Pumpkin Cream Cheese Swirl Muffins, a perfect treat for autumn mornings filled with spiced pumpkin and a creamy swirl.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose Flour can substitute with gluten-free flour
  • 1 cup Pumpkin Puree ensure it’s pure pumpkin
  • 1 cup Granulated Sugar can be swapped with brown sugar
  • 1/2 cup Brown Sugar adds moisture and flavor
  • 2 teaspoons Baking Powder check freshness for optimal rise
  • 1 teaspoon Salt balances the flavors
  • 1 teaspoon Ground Cinnamon can replace with pumpkin pie spice
  • 1/2 teaspoon Ground Nutmeg contributes to fall flavor
  • 2 large Eggs can use flax eggs for vegan option
  • 1/2 cup Milk can substitute with almond milk
  • 1 teaspoon Vanilla Extract enhances flavor
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese ensure it’s softened
  • 1/2 cup Powdered Sugar

Equipment

  • Oven
  • Muffin tin
  • mixing bowls
  • hand mixer
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
  3. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, milk, and vanilla extract until smooth.
  4. Fold the wet pumpkin mixture into the dry ingredients until just combined.
  5. In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
  6. Fill the muffin cups about two-thirds full with the pumpkin batter, dollop cream cheese on top, and swirl gently.
  7. Bake for 20-25 minutes until a toothpick comes out clean or with a few moist crumbs.
  8. Let cool for about 5 minutes in the pan before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These muffins freeze well; just warm them up for a cozy treat later on.

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