Go Back
+ servings

Pumpkin Cream Cheese Swirl Muffins

These pumpkin cream cheese swirl muffins are soft, moist and full of warm spices. The additional cream cheese will be swirled into the batter, making these muffins irresistible to taste!
5 from 2 votes
Print Pin
Course: Breakfast, Dessert
Keyword: Apple Muffins, Pumpkin Cream Cheese, Pumpkin Cream Cheese Muffins, Pumpkin Muffin Recipe, Pumpkin Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

For Pumpkin Muffins

  • 1 3/4 cups (235g) all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups (340g) canned pure pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) plain yogurt (or whole milk)
  • 1 teaspoon vanilla extract

For Cream Cheese Swirl

  • 8 ounce (226g/1 block) full-fat cream cheese
  • 2 tablespoons (30g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F/175°. Grease a muffin pan or line with muffin liners. Set aside.
  • Make Cream Cheese Swirl. In a medium bowl, beat cream cheese with sugar until smooth and no streaks remained. Add in egg yolk and vanilla extract and beat until well combined.
  • Make Pumpkin Muffins. In a large bowl, whisk the flour, salt, baking soda and spices together until combined. Set aside.
  • In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil, yogurt, vanilla extract and pumpkin puree and whisk until combined. Slowly pour the wet mixture into the flour mixture and gently mix just until just combined, there are no lumps remained.
  • Scoop out the batter into muffin cups using the ice cream scoop, filling about 3/4 cup. Top each muffin with about 1 tablespoon of cream cheese mixture and make the swirl using a toothpick. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
  • Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen for up to 2 months. Serve them at room temperature.

Notes

 
*Use pumpkin puree for this recipe, don’t use canned pumpkin pie filling.
*Skip the spices and replace with 2 tablespoons of pumpkin spices if you prefer to.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!