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Fluffy Pumpkin Cream Cheese Swirl Muffin

These Fluffy Pumpkin Cream Cheese Swirl Muffins combine the natural sweetness of pumpkin puree with a smooth cream cheese filling, creating a comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Select quality pumpkin puree.
  • 1/2 cup cream cheese Ensure cream cheese is softened.
  • 1/2 cup granulated sugar Can be substituted with coconut sugar or honey.
  • 1/2 cup brown sugar Maple syrup can be used as an alternative.
  • 1/2 cup vegetable oil Can be replaced with canola oil or melted coconut oil.
  • 2 large eggs Flax eggs can be used for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Whole wheat flour can be used for a healthier option.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir well until fully blended.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
  5. In a small bowl, soften the cream cheese and mix until smooth and creamy.
  6. Scoop a spoonful of muffin batter into each lined muffin cup, followed by a spoonful of the cream cheese mixture, then another scoop of muffin batter. Use a toothpick to swirl the mixtures together lightly.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20-25 minutes.
  2. Check for doneness with a toothpick; it should come out clean when the muffins are ready.
  3. Let muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months.