Pumpkin Swirl Muffins Recipe

Introduction

These Pumpkin Swirl Muffins combine the warm spices of pumpkin with a creamy, tangy cream cheese swirl. Perfect for autumn mornings or a cozy snack, they’re moist, flavorful, and easy to make at home.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 g) canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 6 oz (170 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar (for cream cheese swirl)
• 1 large egg yolk
• 1/2 tsp vanilla extract (for cream cheese swirl)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Step 3: In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix to keep the muffins light and tender.
5. Step 5: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Step 6: Spoon the pumpkin batter into the muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
7. Step 7: Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add chopped pecans or walnuts to the batter before baking.
• Use full-fat cream cheese for a richer swirl, or try flavored cream cheese like cinnamon for a twist.
• If you prefer a less sweet cream cheese swirl, reduce the sugar in the filling by a tablespoon or two.
• Make mini muffins by baking for 12–15 minutes and adjusting filling quantities accordingly.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins in the microwave for 15-20 seconds for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but be sure to drain excess moisture to avoid soggy muffins. The texture may vary slightly.

Can I substitute the vegetable oil with butter?

Butter can be used instead of vegetable oil for a richer flavor. Use melted butter in the same quantity, but note the muffins might be slightly denser.

Pumpkin Swirl Muffins Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

Delicious Pumpkin Swirl Muffins featuring a moist pumpkin base infused with warm spices and a creamy, sweet cream cheese swirl, perfect for fall breakfasts or snacks.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Muffins:

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 g) canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 6 oz (170 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Instructions

1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside to combine evenly.
3. Combine the Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Then add pumpkin puree, eggs, and vanilla extract, mixing until the mixture is smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep muffins light and tender.
5. Prepare the Cream Cheese Swirl: In a small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Assemble the Muffins: Spoon pumpkin batter into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the batter, creating a marbled effect.
7. Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Do not overmix the batter to avoid dense muffins.
• Ensure the cream cheese is softened for easy mixing and smooth swirls.
• Use fresh spices for the best flavor or adjust them to taste.
• Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• These muffins can be frozen for up to 3 months; thaw before serving.

Keywords: pumpkin muffins, cream cheese swirl, fall baking, pumpkin spice, breakfast muffins, seasonal recipe