Pumpkin Cream Cheese Swirl Muffins

 Pumpkin Cream Cheese Swirl Muffins – Moist, Spiced & Irresistible!

 

If you’re looking for the perfect fall treat, look no further. These Pumpkin Cream Cheese Swirl Muffins are packed with warm spices, rich pumpkin flavor, and a sweet tangy swirl of cream cheese that melts right in your mouth. They’re soft, moist, and utterly bakery-worthy—yet easy enough to make at home.

 Why You’ll Love This Recipe

•  Full of cozy autumn flavors
•  Beautiful swirl design like from a bakery
•  Made with real pumpkin puree, not just flavoring
•  A great make-ahead snack or breakfast
•  Freezer-friendly and stays moist for days

 Ingredients

For the Pumpkin Muffin Batter:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves (optional, for extra warmth)
• 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
• ⅔ cup (135g) packed brown sugar
• ⅓ cup (70g) white sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil or melted coconut oil
• ¼ cup (60ml) milk (dairy or non-dairy)
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 8 oz (226g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• ½ tsp vanilla extract

 Instructions

Step 1 – Prep Your Oven and Muffin Tin

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or grease well.

Step 2 – Make the Cream Cheese Swirl

In a medium bowl, beat together:

• Cream cheese
• Sugar
• Egg
• Vanilla

Mix until smooth and creamy with no lumps. Set aside.

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Step 3 – Make the Pumpkin Muffin Batter

1. In a large mixing bowl, whisk together:
   • Flour
   • Baking soda, baking powder, salt
   • Cinnamon, ginger, nutmeg, and cloves
2. In another bowl, mix the wet ingredients:
   • Pumpkin puree
   • Brown sugar and white sugar
   • Eggs
   • Oil
   • Milk
   • Vanilla
3. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. The batter will be thick and smooth.

Step 4 – Assemble the Muffins

1. Spoon 2 tablespoons of pumpkin batter into each muffin cup.
2. Add 1 tablespoon of cream cheese mixture on top of the batter.
3. Add another spoonful of pumpkin batter on top.
4. Using a toothpick or knife, gently swirl the cream cheese and batter together to create a marble effect.

Step 5 – Bake

• Bake for 18–22 minutes, or until a toothpick inserted in the edge (not the center) comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

 Storage Tips

• Store muffins in an airtight container in the fridge for up to 5 days.
• You can also freeze them for up to 2 months. Thaw overnight in the fridge or microwave for 20 seconds before serving.

 Expert Tips

• Use brick-style cream cheese (not whipped) for best results.
• Don’t over-swirl or you’ll lose the marbled look.
• Add chopped pecans, walnuts, or even chocolate chips to the batter for extra texture.
• Use a cookie scoop to evenly distribute the batter.