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 downside of this recipe 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 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

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Pumpkin Cream Cheese Swirl Muffins

These Pumpkin Cream Cheese Swirl Muffins will melt in your mouth! They are the perfect treat for fall!

Course Breakfast, brunch, Dessert

Cuisine American

Keyword fall recipes, pumpkin recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 36 muffins

Ingredients

• 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)

Instructions

• Preheat oven to 375° degrees.  
• Put muffin baking cups into cupcake pan and set aside.
• In a mixing bowl, mix 3 1/2 cups all purpose flour, 2 tbsp pumpkin spice, 2 tsp baking soda, and 1 tsp salt with a wire whisk until well combined.
• In a stand mixer or large bowl, mix the 30 oz pumpkin puree, 2 cups of sugar, and 1 cup packed brown sugar. Then beat in 4 eggs, 1 cup vegetable or canola 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, 16 oz 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 overbake!  These are great hot out of the oven or once cooled.  
• Store in an air-tight container and refrigerate to keep them longer.  

Notes

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!

xoxo,

I’ve also shared more Fabulous Fall Recipes from my friends below so keep scrolling down! 

10 Fabulous Fall Recipes Tour

Pasha is Home | Favorite Pumpkin Cookie Recipe

The Tattered Pew | Mini Pumpkin Chocolate Chip Puff Pastry Pies

She Gave It A Go | The Best Sweet Potato Casserole Recipe

Cali Girl In A Southern World | Perfect Pumpkin Parfaits

Simply 2 Moms | The Best Caramel Apple Overnight Oats

Home With Holly J | Pumpkin Cream Cheese Swirl Muffins

Midwest Life and Style | The Best Light And Fluffy Baked Pumpkin Donuts

Willow Bloom Home | Delicious Carrot And Roasted Red Pepper Soup

Jennifer Maune | The Best Butternut Squash Soup Recipe

Hip and Humble Style | Simple and Delicious Apple Fries

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