What does the pumpkin cream cheese muffin taste like?

It tastes soft and warmly spiced, with the creamy swirl adding a rich, tangy note. The flavors blend perfectly.

Why are my pumpkin muffins gummy?

You probably overmixed the batter. Stir gently just until combined to keep them tender.

Do pumpkin cream cheese muffins need to be refrigerated?

Yes, store them in an airtight container in the fridge for up to five days. They taste best at room temperature or slightly chilled.

What toppings go on pumpkin muffins?

You can sprinkle chopped nuts, pepitas, or coarse sugar before baking for added texture and flavor.

Pumpkin Cream Cheese Swirl Muffins

Name: Pumpkin Cream Cheese Swirl Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tbsp pumpkin spice; 1 tsp baking soda; ½ tsp salt; 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ cup vegetable oil (or melted and cooled butter); 1 tbsp vanilla extract; 8 oz cream cheese, softened; ¼ cup granulated sugar (for swirl); 1 large egg yolk, room temp (for swirl); 2 tsp vanilla extract (for swirl); Optional: chopped pecans, walnuts, or pepitas

Description

Moist, spiced muffins with rich cream cheese swirl — perfect cozy fall treat.

Ingredients

Scale

1 ¾ cups all-purpose flour

1 tbsp pumpkin spice

1 tsp baking soda

½ tsp salt

1 (15 oz) can pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil (or melted and cooled butter)

1 tbsp vanilla extract

8 oz cream cheese, softened

¼ cup granulated sugar (for swirl)

1 large egg yolk, room temp (for swirl)

2 tsp vanilla extract (for swirl)

Optional: chopped pecans, walnuts, or pepitas

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Instructions

1. Preheat oven to 375°F. Line muffin pan with paper liners.

2. In a bowl whisk flour, pumpkin spice, baking soda, salt.

3. In another large bowl whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla until smooth.

4. Slowly stir dry ingredients into wet until just combined.

5. Fill muffin cups ¾ full.

6. Beat softened cream cheese until smooth. Add ¼ cup sugar, egg yolk, vanilla. Beat until creamy.

7. Top each muffin with 1 tbsp cream cheese mixture. Swirl gently with toothpick.

8. Bake 18-20 minutes until toothpick comes out with few moist crumbs.

9. Cool in pan 10 minutes. Transfer to rack to cool completely.

Notes

Do not overmix batter to keep muffins tender.

Use room temperature eggs and cream cheese for smooth mixing.

Optional: add chopped pecans, walnuts, or pepitas for crunch.

This recipe works as a loaf too — adjust bake time as needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Pumpkin Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 241
Sugar: 21g
Sodium: 176mg
Fat: 11g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg