Pumpkin Muffins with Cream Cheese Swirl

Thanksgiving Day has come and gone, but the leftovers are still hanging around our kitchen.

Funny how that happens.

Like a lot of other people, I made pumpkin pie for the big day. The pie was delicious and I had just enough pumpkin puree leftover–3/4 of a cup to be exact–to make a batch of pumpkin muffins a few days later. 

To make them extra special I swirled some cream cheese over the top before baking them.

Pumpkin Muffins with Cream Cheese Swirl
Makes 1 dozen

For the Muffins:

1 and 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
1/2 teaspoon vanilla
3/4 cups canned pumpkin
3/4 cup canola oil

For the Cream Cheese Swirl:

4 ounces cream cheese, softened
1/3 cup sugar
1 egg

Preheat oven to 350 degrees. 
In a medium bowl mix the cream cheese, sugar and egg together using an electric mixer until smooth. 
Set the mixture aside.

In another medium bowl combine the flour, baking soda, baking powder and salt. In a large bowl mix the eggs, sugar and vanilla together until smooth. Stir in the pumpkin and oil.

Spray a muffin tin with cooking spray. Fill the cups 3/4 full with the pumpkin batter. Spoon about a tablespoon of the cream cheese mixture over the top of the batter. Using a toothpick swirl the cream cheese over the top of the batter in a circular motion.

Bake at 350 degrees for 30-40 minutes, or until the muffins pass the toothpick test. Allow to cool in the pan before removing. Store in an airtight container.


  1. says

    These look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job… loving your recipes!

  2. says

    Looks very delicious. I love pumpkin. But never thought of adding cheese. I’m sure that’s a lovely combination of flavour and look. Thanks for sharing.

  3. says

    I made these this morning. They are so light and airy. I used some maple cookies instead of gingersnaps. To enhance the maple cookies, I added some maple extract to the batter. I can’t stop eating them. Great recipe!

  4. says

    Oh, I am a nerd. I made your muffins, but added a streusel topping from another recipe, hense the maple/gingersnap cookie comment. As a side note, try adding a maple streusel topping, it tastes really good :)

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