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Pumpkin Cream Cheese Swirl Muffins

Pumpkin cream cheese swirl muffins with a marbled ribbon of sweet cream cheese through tender, warmly spiced pumpkin batter. One-bowl, bakery-style muffins that bake up soft with a tangy center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cream Cheese Swirl
  • 4 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 1 egg yolk large
  • 0.5 tsp vanilla extract
Pumpkin Muffins
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep the oven and cream cheese swirl
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. Whisk cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth, then set aside.
Mix the spiced pumpkin batter
  1. Whisk all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves in a bowl.
  2. In another bowl, whisk canned pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Fold the pumpkin mixture into the dry ingredients until just combined, with no visible dry flour.
Assemble, swirl, and bake
  1. Divide half the muffin batter among the liners.
  2. Spoon a dollop of the cream cheese mixture onto each muffin.
  3. Top with the remaining muffin batter, filling each liner evenly.
  4. Drag a toothpick through each muffin to create a marbled swirl.
  5. Bake for 18–20 minutes, until a toothpick inserted in the muffin portion comes out clean.
  6. Cool before serving so the swirl sets and slices cleanly.

Notes

Pro tip: soften the cream cheese fully so it whisks smooth without lumps, which helps form a clear ribbon when you swirl. Store muffins covered at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm briefly if desired. Freeze for up to 2 months (thaw overnight in the fridge). Dietary swap: use a 1:1 gluten-free all-purpose flour blend for a gluten-free version.