Bring on the pumpkin spice! These pumpkin muffins with a cream cheese swirl are a must-bake fall treat.
Pumpkin Muffins with Cream Cheese Swirl
I’ve been spending time going through the blog archives and decided it’s time to freshen some of the older posts — sort of dust them off, give them a makeover and a chance to shine again. One of the most popular posts on the site happens to be these pumpkin muffins with cream cheese swirl – there’s something about pumpkin that makes people go crazy this time of year. It’s like a pumpkin explosion on Instagram, Pinterest, and my subscription reader right now. So much pumpkin so little time!
So, what better way to celebrate the pumpkin season than with an updated recipe of one of my old favorites? The original was pretty good, but this time around I adjusted some of the original measurements (probably don’t need 4 eggs) and added some additional spices perfect for the season – nutmeg, allspice, and some cinnamon. I didn’t mess with the cream cheese part — each muffin has a generous swirl of the creamy good stuff.
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Pumpkin Muffins with Cream Cheese Swirl
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
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Pin RecipeDescription
Bring on the pumpkin spice! These pumpkin muffins with a cream cheese swirl are a must-bake fall treat.
Scale
Ingredients
For the Muffins:
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1/4 cup vegetable oil
For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/3 cup sugar
- 1 egg
Instructions
- Preheat oven to 350 degrees. Prep a standard sized muffin tin with cooking spray.
- Combine all of the dry ingredients in a large bowl. In a small bowl combine all of the wet ingredients. Mix the wet ingredients with the dry ingredients just until combined. In a separate bowl, mix the cream cheese, sugar, and egg until smooth.
- Fill each muffin tin with about 1/4 cup of the muffin batter. Top each muffin with about two teaspoons of the cream cheese mixture. Using a toothpick, swirl the cream cheese into the muffin batter. Bake at 350 degrees for 30-40 minutes or until an inserted toothpick comes out clean. Cool the muffins in the pan for about 10 minutes before transferring to a baking rack.
- Category: Breakfast
Nutrition
- Serving Size: 1 muffin
- Calories: 322
- Fat: 22.8g
- Carbohydrates: 28.2g
- Fiber: 0.9g
- Protein: 3.4g
Keywords: pumpkin muffins
Denise | Sweet Peas & Saffron says
October 24, 2014 at 9:58 pmThese muffins look delicious! Bet they are so moist with the pumpkin and cream cheese combo 🙂
Charmin says
August 26, 2014 at 2:39 pmPumpkin and cream cheese? I won’t have to go to Starbucks anymore. 😉
Nicole says
December 12, 2009 at 1:36 pmEven though pumpkin season is kind of over, I am still loving pumpkin cookies and muffins. I also love your swirl on top like lulu 🙂
Julia says
December 3, 2009 at 6:45 pmOh, 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 🙂
Julia says
December 3, 2009 at 6:02 pmI 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!
tiny says
December 1, 2009 at 7:59 pmWow, these look beautiful!
Simply Life says
December 1, 2009 at 12:46 pmWow those muffins sound amazing…as always, gorgeous photos!
Mr. P says
November 30, 2009 at 10:49 pmStarting with pumpkin and cream cheese is always good. But I love that you could have this for breakfast too.
They look so appetising.
Mardi @eatlivetravelwrite says
November 30, 2009 at 9:11 pmHey I posted a marbled pumpkin cheesecake on my blog today too!!!! T’is the season indeed!
lululu says
November 30, 2009 at 3:11 pmThese muffins look so pretty with the swirl on top. The little touch of cream cheese really helps dress up the muffins.
Trix says
November 30, 2009 at 2:19 pmPretty! (As in pretty tempting!)
Divina Pe says
November 30, 2009 at 1:27 pmThat is a really great way to use leftover pumpkin. Love the finishing touch of cream cheese.
Souffle Bombay says
November 30, 2009 at 12:40 pmmmmm these look good, my eight year old in into pumpkin bread. I will whip some up for him. Thanks!
Sook says
November 30, 2009 at 4:41 amHow beautiful!
Jessie says
November 30, 2009 at 4:03 amI am in love! I just adore the cream cheese swirl in these great muffins
MaryMoh says
November 30, 2009 at 6:40 amLooks 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.
Drick says
November 29, 2009 at 11:28 pmwhat a great way to enjoy leftovers – and a great recipe.. they look sooooo good to eat!
Marillyn Beard says
November 30, 2009 at 2:55 amLooks great! Love the cream cheese in there… oh yum!
Sanjana says
November 29, 2009 at 8:53 pmThese look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job… loving your recipes!
pegasuslegend says
November 29, 2009 at 9:23 pmthese are gorgeous muffins! they look light and so delicious!