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Swirled Pumpkin Cream Cheese Muffins

Soft, moist pumpkin muffins swirled with tangy cream cheese for the perfect fall bakery-style treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 280

Ingredients
  

Pumpkin Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup pumpkin purée
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.25 cup milk
  • 2 tsp vanilla extract
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk

Equipment

  • Mixing bowls
  • Whisk
  • 12-cup muffin pan
  • Muffin liners

Method
 

  1. Preheat oven to 350°F and line muffin pan with liners.
  2. Whisk dry ingredients together in a large bowl.
  3. Whisk pumpkin, eggs, oil, milk, and vanilla in a separate bowl.
  4. Combine wet and dry ingredients until just mixed.
  5. Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
  6. Divide pumpkin batter into muffin cups.
  7. Add 1 tbsp cream cheese mixture to each and swirl gently.
  8. Bake 18–22 minutes until set.
  9. Cool before serving.

Notes

For bakery-style high tops, start at 375°F for 5 minutes, then reduce to 350°F.