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Pumpkin Spice Cream Cheese Muffins

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These bakery-style pumpkin spice cream cheese muffins feature a tender, spiced pumpkin batter swirled with a tangy, sweet cream cheese filling. Perfect for fall baking, they’re easy to make and always a crowd-pleaser at breakfast, brunch, or as a cozy snack.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup (240g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for swirl)
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, whisk together pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Do not overmix.
  5. In a medium bowl, beat softened cream cheese with 1/4 cup sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract, mixing until creamy and lump-free.
  6. Divide the pumpkin batter evenly among the 12 muffin cups (about 1/3 cup per muffin).
  7. Spoon about 1 tablespoon of the cream cheese mixture onto each muffin. Swirl gently with a toothpick or skewer using a figure-eight motion.
  8. Bake for 22-25 minutes, or until the tops spring back when touched and a toothpick inserted in the pumpkin part comes out clean.
  9. Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  10. Serve slightly warm or at room temperature. Store leftovers in an airtight container.

Notes

For best results, use room temperature eggs and cream cheese. Don’t overmix the batter to keep muffins tender. Muffins freeze well for up to 2 months. For gluten-free, use a 1:1 gluten-free flour blend. Add-ins like nuts or chocolate chips can be mixed into the batter for variety.

Nutrition

Keywords: pumpkin spice muffins, cream cheese swirl, fall baking, pumpkin muffins, easy pumpkin recipe, bakery style muffins, autumn breakfast, cream cheese muffins

Find it online: https://blairrecipes.com/pumpkin-spice-cream-cheese-muffins-easy-swirl-recipe-for-fall-baking/