Description

These Pumpkin Swirl Muffins are the perfect way to welcome the cozy feelings of autumn into your home. A beautifully spiced pumpkin muffin with a sweet, tangy cream cheese filling, they are a true delight for any fall baking occasion.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin purée
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/3 cup granulated sugar (for cream cheese swirl)
1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, both sugars, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk pumpkin purée, oil, eggs, and vanilla until smooth. Stir into dry ingredients until just combined.
In another bowl, beat cream cheese, 1/3 cup sugar, and 1 tsp vanilla until smooth and creamy.
Fill muffin cups 2/3 full with pumpkin batter. Spoon a generous amount of cream cheese mixture on top of each and swirl gently with a toothpick.
Bake for 20–22 minutes or until a toothpick inserted in the muffin (not cream cheese) comes out clean.
Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Let come to room temperature before serving for best flavor and texture.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 20g
Sodium: 220mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: pumpkin swirl muffins, fall baking, cream cheese, spiced muffins