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 make 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, all spice and some cinnamon. I didn’t mess with the cream cheese part — each muffin has a generous swirl of the creamy good stuff.
Updated from the archives, first posted in 2009
PrintPumpkin Muffins with Cream Cheese Swirl
- Yield: 12
Ingredients
- For the Muffins:
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice
- 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
- Allow to cool in the pan for about 10 minutes before removing the muffins
These look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job… loving your recipes!
these are gorgeous muffins! they look light and so delicious!
what a great way to enjoy leftovers – and a great recipe.. they look sooooo good to eat!
Looks great! Love the cream cheese in there… oh yum!
How beautiful!
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.
I am in love! I just adore the cream cheese swirl in these great muffins
mmmm these look good, my eight year old in into pumpkin bread. I will whip some up for him. Thanks!
That is a really great way to use leftover pumpkin. Love the finishing touch of cream cheese.
Pretty! (As in pretty tempting!)
These muffins look so pretty with the swirl on top. The little touch of cream cheese really helps dress up the muffins.
Hey I posted a marbled pumpkin cheesecake on my blog today too!!!! T’is the season indeed!
Starting with pumpkin and cream cheese is always good. But I love that you could have this for breakfast too.
They look so appetising.
Wow those muffins sound amazing…as always, gorgeous photos!
Wow, these look beautiful!
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!
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 🙂
Even though pumpkin season is kind of over, I am still loving pumpkin cookies and muffins. I also love your swirl on top like lulu 🙂
Pumpkin and cream cheese? I won’t have to go to Starbucks anymore. 😉
These muffins look delicious! Bet they are so moist with the pumpkin and cream cheese combo 🙂