Pumpkin Cream Cheese Swirl Muffins
Every fall I get the urge to start baking and the first thing that comes to mind is a recipe with pumpkin in it. One of my favorites are these yummy pumpkin cream cheese swirl muffins. I have played with different recipes over the years and like always, I find a few good ones and then I tweak them to make it my own! These Pumpkin Cream Cheese Swirl Muffins are so yummy and the only down side of this recipes is that you can’t eat just one!
The first time I made these, this was all I ate for two days! I couldn’t stop myself! These muffins remind me of a pumpkin roll with cream cheese frosting. I hope you enjoy these as much as my family and I do!
These muffins are so moist and not overly sweet. The cream cheese bakes right into the the muffin! This is a simple recipe that is a crowd pleaser.
One of the ingredients you’ll need is Pumpkin Pie Spice. I have had a hard time finding it in the grocery store lately and it can be very expensive. I’ve linked the recipe here if you’d like to make your own.
Pumpkin Cream Cheese Swirl Muffin Recipe
Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins will melt in your mouth! They are the perfect treat for fall!
- 3 1/2 cups all purpose flour
- 2 tbsp pumpkin spice (see other recipe for this)
- 2 tsp baking soda
- 1 tsp salt
- 30 oz pumpkin puree (2-15 oz. cans or 1-30 oz.can)
- 2 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 egg yolks
- 1 cup vegetable or canola oil
- 6 tsp vanilla extract
- 16 oz cream cheese (room temperature)
Preheat oven to 375° degrees.
Put muffin baking cups into cupcake pan and set aside.
In a mixing bowl, mix flour, pumpkin spice, baking soda and salt with a wire whisk until well combined.
In a stand mixer or large bowl, mix the pumpkin, 2 cups of the sugar, and brown sugar. Then beat in four of the eggs, oil, and 2 tsp. vanilla extract.
After this is mixed together, start adding in the dry ingredients slowly until well combined and there are no lumps. You may need to scrape the bowl down a few times to make sure everything is mixed in. Set aside.
In a separate bowl, mix the cream cheese, 4 tsp. vanilla extract, remaining 1/2 cup sugar and 2 egg yolks until no lumps and well combined.
Fill muffin cups until 3/4 full and then add about 1 tbsp cream cheese to the middle of each muffin. You can leave it as is or you can use a toothpick to mix the cream cheese into the pumpkin batter. Just swirl the toothpick around in a circular motion so that the cream cheese and pumpkin are swirled together.
Bake muffins for 18-22 minutes depending on your oven. Muffins are done when you insert a toothpick and it comes out clean. Don't over bake! These are great hot out of the over or once cooled.
Store in an air tight container and refrigerate to keep them longer.
This is a large recipe and makes about 32-36 muffins depending on how large you make them. If you don't want a batch this large, you can always cut it in half. I shared the pumpkin spice recipe here too so you can make your own and have some for future recipes involving pumpkin.
I hope you give this recipe a try! Thanks so much for stopping by!
I’ve also shared more Fabulous Fall Recipes from my friends below so keep scrolling down!
A simple and soft cookie! This pumpkin cookie recipe only needs seven ingredients. And is one of the easiest cookie recipes you can make ;).
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You’re going to love this easy make-ahead Caramel Apple Overnight Oats recipe bursting with the flavors of fall! This healthy gluten-free and dairy-free recipe is perfect for busy weekday mornings or for an afternoon snack.
Pumpkin Cream Cheese Swirl Muffins are sure to be one of your favorite things to make in the fall. They are super moist and the cream cheese is baked right in. The only thing bad about them is that you can’t eat just one!
Sprinkled with just a hint of cinnamon and sugar, these baked pumpkin donuts are light, fluffy, and bursting with flavor!
This carrot and roasted red pepper soup is a delicious way to enjoy the bounty of fall. It is full of carrots, roasted red peppers, and garden-fresh tomatoes and is pureed to creamy smoothness. It’s a vegan recipe that is perfect for lunch with a friend or as the first course to an autumn dinner.
Butternut Squash Soup is the perfect fall soup recipe for a cozy evening. It’s the perfect combination of savory and sweet, and has a delightfully creamy texture.
Easy apple fries with caramel sauce that will have you at caramel! Now more than ever we are all looking for comfort food and this recipe couldn’t be more comforting. An especially fun recipe with an air fryer!
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