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Cream Cheese Pumpkin Swirl Muffins

Moist pumpkin muffins with a silky, sweet cream cheese swirl, perfect for a cozy breakfast or snack.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Equipment

  • 12-cup muffin tin
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  3. Beat granulated sugar, brown sugar, and eggs in a large bowl until fluffy.
  4. Mix in pumpkin puree, oil, buttermilk, and vanilla extract until combined.
  5. Fold the dry ingredients into the wet ingredients until just combined.
  6. Beat cream cheese, sugar, egg yolk, and vanilla until smooth for the swirl.
  7. Fill each muffin cup with 2 tablespoons of pumpkin batter.
  8. Add a dollop of cream cheese mixture, then cover with another tablespoon of batter.
  9. Gently swirl the layers with a toothpick to create a marble effect.
  10. Bake for 18-22 minutes until a toothpick comes out with only a few moist crumbs.
  11. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Ensure cream cheese is at room temperature for a smooth swirl. Store in the refrigerator for up to 5 days or freeze for up to 3 months.