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Pumpkin Cream Cheese Swirl Muffins

Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Calories: 290
Ingredients Method Nutrition

Ingredients
  

  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup 100% pure canned pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup melted unsalted butter (or vegetable oil)
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 8 oz cream cheese (brick-style, softened to room temperature)
  • 1/4 cup granulated sugar
  • 1 large egg yolk (binds the cheesecake filling)
  • 1 tsp pure vanilla extract
  • 2 tbsp turbinado raw sugar (optional, for crunchy tops)

Method
 

  1. Prep Oven & Muffin Tin: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper muffin liners.
  2. Beat Cream Cheese Swirl: In a small bowl, beat softened cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1 tsp vanilla extract with a hand mixer until completely smooth and creamy. Set aside.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, and ginger until well blended.
  4. Whisk Pumpkin Batter: In a separate large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth.
  5. Combine Gently: Add dry ingredients to wet mixture and fold gently with a silicone spatula just until incorporated and no dry flour remains.
  6. Fill & Swirl: Divide pumpkin batter evenly among 12 muffin cups (about 3/4 full). Spoon 1 generous tablespoon of cream cheese mixture over each muffin. Using a toothpick or skewer, gently swirl cream cheese into batter in a figure-eight motion. Sprinkle with turbinado sugar if desired.
  7. Bake & Cool: Bake at 375°F for 18 to 22 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted into the cake part comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

NUTRITION INFORMATION:

Serving: 1g Calories: 290cal (15%) Carbohydrates: 34g (11%) Protein: 4.5g (9%) Fat: 15.5g (24%) Saturated Fat: 8.5g (53%) Cholesterol: 68mg (23%) Sodium: 230mg (10%) Potassium: 140mg (4%) Fiber: 1.6g (7%) Sugar: 21g (42%) Vitamin A: 3400IU (68%) Vitamin C: 1.2mg (1%) Calcium: 55mg (6%) Iron: 1.5mg (8%)

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