Pumpkin Swirl Muffins
Soft and moist Pumpkin Swirl Muffins made with pumpkin puree, warm spices, and a rich cream cheese swirl—perfect for fall mornings or holiday gatherings.
18 Servings
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 15 oz can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
Prepare the oven and pan.
- Preheat the oven to 375°F (190°C). Line a standard muffin pan with paper baking cups and set aside.
Mix the dry ingredients.
- In a medium mixing bowl, whisk together the flour, pumpkin spice, baking soda, and salt until well blended.
Combine the wet ingredients.
- In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, mixing until smooth and well combined.
Incorporate dry into wet mixture.
- Gradually add the flour mixture into the pumpkin mixture, whisking gently until no streaks of flour remain. Take care not to overmix. Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Prepare the cream cheese swirl.
- In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and mix until fully combined and creamy.
Add and swirl topping.
- Place approximately one tablespoon of the cream cheese mixture onto each muffin. Use a toothpick or skewer to gently swirl it into the batter to create a marbled effect.
Bake.
- Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve.
- Allow the muffins to cool in the pan briefly before transferring to a wire rack. Serve at room temperature or chilled.
Notes
To prepare these Pumpkin Swirl Muffins gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum for structure. Ensure that your baking powder, vanilla extract, and pumpkin puree are certified gluten-free to avoid cross-contamination.