These easy pumpkin cream cheese swirl muffins are a cozy treat perfect for fall! They have a fluffy pumpkin spice base swirled with a rich cream cheese filling that simply melts in your mouth.
What’s better than a warm muffin with a delicious surprise inside? I love serving them with a cup of coffee while enjoying a cozy morning at home. Yum! ☕️🧁
Key Ingredients & Substitutions
All-Purpose Flour: This is a great base for muffins. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve tried it and it works beautifully!
Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, as the latter has added sugars and spices. If fresh pumpkin is available, you can cook and puree it for an even fresher taste.
Cream Cheese: For a lighter version, you can use reduced-fat cream cheese. It still gives you the creamy texture but cuts down on calories. I love using flavored cream cheese for a twist, like vanilla, if you’re feeling adventurous!
Vegetable Oil vs. Butter: Both work well, but I often prefer melted butter for a richer flavor. Coconut oil is also a tasty substitute, giving a subtle coconut flavor.
How Do I Achieve a Perfect Swirl of Cream Cheese?
Swirling cream cheese into your muffin batter can be tricky, but it’s all about technique! Here’s how to do it right:
- First, make sure your cream cheese is super soft. It needs to be easy to mix and spread.
- Add a tablespoon of cream cheese to the middle of the batter filled muffin cup, then top with more batter.
- Use a toothpick or knife to gently swirl the cream cheese into the batter; avoid mixing it completely. You want to see the cream cheese but still keep the muffin batter intact.
This way, you’ll get beautiful marbled muffins that look as good as they taste!
Easy Pumpkin Cream Cheese Swirl Muffins
Ingredients You’ll Need:
For the Pumpkin Muffin Batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20-25 minutes to bake, making a total of around 40 minutes for delicious muffins. Plus, they cool quickly, so you can enjoy them warm in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Mixing these dry ingredients beforehand helps ensure an even distribution.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Gently fold until just combined. Be careful not to overmix; the batter should remain thick and fluffy.
5. Make the Cream Cheese Swirl:
In another bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This will create that delicious swirl filling.
6. Fill the Muffin Cups:
Fill each muffin cup halfway with the pumpkin batter. Then, add about 1 tablespoon of the cream cheese mixture on top of the batter in each cup.
7. Add More Pumpkin Batter:
Spoon the remaining pumpkin batter over the cream cheese layer, filling each cup about 3/4 full. This ensures a delightful surprise of cream cheese in every bite!
8. Create the Swirl:
Using a toothpick or a knife, gently swirl the pumpkin batter and cream cheese together to create a beautiful marbled effect. Don’t overdo it; you want to see distinct swirls!
9. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
10. Cooling Time:
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy Your Muffins!
These muffins are best served warm or at room temperature. Enjoy your delicious pumpkin cream cheese swirl muffins with your favorite cup of tea or coffee!
These muffins are the perfect fall treat, combining moist pumpkin flavor with a sweet cream cheese center. You’re going to love making (and eating) them!
FAQ for Easy Pumpkin Cream Cheese Swirl Muffins
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer using fresh pumpkin, just make sure to cook it, scoop out the flesh, and puree it until smooth. This will give your muffins a delicious, fresh taste!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw and reheat in the microwave for a quick treat!
Can I Substitute the Cream Cheese Swirl with Other Fillings?
Definitely! If cream cheese isn’t your thing, you can try using ricotta cheese mixed with a bit of sugar or even a chocolate hazelnut spread for a different flavor. Just keep the filling thick enough to swirl!
What If I Don’t Have All the Spices Listed?
No worries! If you’re missing some spices, you can use store-bought pumpkin pie spice instead. Just use about 2 teaspoons to replace the individual spices in the recipe for convenience.
