Description
Indulge in these seasonal pumpkin cream cheese swirl muffins, featuring a perfectly spiced pumpkin base paired with a velvety, tangy cream cheese ribbon. These dense and moist muffins are the ultimate fall treat, balancing earthy pumpkin flavors with a rich, creamy contrast. Ideal for cozy breakfasts or elegant brunch gatherings, they offer bakery-quality results right from your home oven.
Ingredients
1 cup pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
1 cup brown sugar, packed
1/4 cup granulated sugar (for filling)
2 large eggs
1 egg yolk (for filling)
2 tsp pumpkin spice
1 tsp baking powder
1/2 cup vegetable oil
1/2 tsp salt
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin.
In a medium bowl, whisk softened cream cheese, granulated sugar, and the egg yolk until smooth; transfer to a piping bag.
In a large bowl, whisk together flour, baking powder, pumpkin spice, and salt.
In a separate bowl, beat the remaining eggs, brown sugar, oil, and pumpkin puree.
Fold the wet ingredients into the dry ingredients until just combined.
Divide half the pumpkin batter into muffin liners.
Pipe a layer of cream cheese mixture over the base, then top with remaining pumpkin batter.
Use a toothpick to swirl the layers together.
Bake for 20-25 minutes until a toothpick comes out clean.
Cool on a wire rack before serving.
Notes
Ensure ingredients are at room temperature to prevent lumps in the cream cheese filling. Do not overmix the batter to maintain a tender crumb. Store in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg