Pumpkin Swirl Muffins Recipe

Introduction

These Pumpkin Swirl Muffins are the perfect fall treat, combining spiced pumpkin flavor with a creamy cream cheese swirl. Tender, moist, and beautifully marbled, they make a delightful breakfast or snack any time of year.

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 g) canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 6 oz (170 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract (for cream cheese swirl)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. Step 3: In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture. Stir until just combined; avoid overmixing to keep muffins tender.
5. Step 5: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
6. Step 6: Spoon the pumpkin batter into the muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter, creating a marbled effect.
7. Step 7: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use canned pumpkin puree for consistent moisture and flavor—avoid pumpkin pie filling as it’s sweetened and spiced.
• For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
• Try swapping vegetable oil with melted coconut oil for a subtle tropical note.
• Ensure the cream cheese is softened to avoid lumps in the swirl mixture.

Storage

Store pumpkin swirl muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for about 20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree fresh pumpkin until smooth and remove excess water to match the consistency of canned pumpkin for best results.

Can these muffins be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may vary slightly.

Pumpkin Swirl Muffins Recipe

Print Recipe

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4.5 from 50 reviews

These Pumpkin Swirl Muffins combine moist pumpkin puree with warm autumn spices and a luscious cream cheese swirl for a delightful treat. Perfect for breakfast or a cozy snack, they feature a tender crumb and a beautiful marbled effect that delivers both flavor and visual appeal.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

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For the Muffins:

• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1/2 cup (120 ml) vegetable oil
• 1 cup (240 g) canned pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Swirl:

• 6 oz (170 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract

Instructions

1. Preheat Your Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside for later use.
3. Combine the Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract, mixing until the batter is smooth and homogeneous.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins remain tender and light.
5. Prepare the Cream Cheese Swirl: In a small bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy to create the swirl mixture.
6. Assemble the Muffins: Spoon the pumpkin batter evenly into the prepared muffin cups, filling each about halfway. Add a dollop of the cream cheese mixture on top of each muffin cup. Use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
7. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

• To prevent dense muffins, avoid overmixing the batter once the dry ingredients are added.
• The cream cheese swirl adds richness and a beautiful marbled look to the muffins.
• Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Ensure cream cheese is softened to room temperature for easier mixing.
• For a dairy-free version, substitute cream cheese with a plant-based cream cheese alternative.

Keywords: Pumpkin muffins, cream cheese swirl, autumn recipes, fall baking, spiced muffins