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Swirled Pumpkin Cream Cheese Muffins

Moist pumpkin muffins swirled with a creamy vanilla cheesecake topping. Perfect fall bakery-style treat that's easy to make at home.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Dessert, Fall
Cuisine: American, Autumn
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 cup pumpkin purée
  • 0.5 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk optional

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Toothpick for swirling

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Whisk flour, sugars, baking soda, baking powder, spices, and salt together.
  3. Whisk pumpkin, oil, eggs, and vanilla together.
  4. Combine wet and dry ingredients until just mixed.
  5. Fill muffin cups 2/3 full.
  6. Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
  7. Spoon cream cheese mixture on top of each muffin and swirl gently.
  8. Bake 18–22 minutes until a toothpick comes out mostly clean.
  9. Cool before serving.

Notes

For extra swirl visibility, add a second small dollop of cream cheese on top before baking.