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Quick Cream Cheese Swirl Pumpkin Muffins: Easy Fall Recipe

cream cheese swirl pumpkin muffins - featured image
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These quick cream cheese swirl pumpkin muffins are tender, perfectly spiced, and feature a tangy cream cheese ribbon running through the center. Made in under 30 minutes with one bowl and a whisk, they’re the perfect easy fall treat for busy weeknights.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the cream cheese filling: In a small bowl, beat the softened cream cheese with ¼ cup sugar, the egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, 1 cup sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Mix the wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, oil, milk, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients and stir with a spatula or wooden spoon until just combined. Do not over-mix.
  6. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Add the cream cheese swirl: Drop a generous teaspoonful of the cream cheese mixture into the center of each muffin cup. Do not spread it around.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, until a toothpick inserted into the muffin part comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Don’t over-mix the batter to avoid dense muffins. Use room temperature ingredients for best results. For a dairy-free version, use plant-based cream cheese and milk. Muffins taste even better the next day.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall recipe, easy muffins, quick breakfast, pumpkin spice

Find it online: https://dinadishes.com/quick-cream-cheese-swirl-pumpkin-muffins-easy-fall-recipe/