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Easy pumpkin swirl muffins are pictured, showcasing their delicious texture and appealing autumn flavors.

Perfect Pumpkin Swirl Muffins

These pumpkin swirl muffins are incredibly moist, tender, and packed with warm pumpkin spice flavor, featuring a beautiful and delicious cream cheese swirl. They're easy to make and perfect for breakfast, brunch, or a sweet treat any time of day.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large bowl
  • Medium bowl
  • small bowl
  • whisk
  • Electric mixer (optional)
  • Measuring cups
  • Measuring spoons
  • rubber spatula
  • Toothpick or knife
  • wire rack

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, and oil until well combined. Add the vanilla extract and whisk to combine.
  3. In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Fill each muffin liner about 2/3 full with the pumpkin muffin batter.
  7. Drop a spoonful of the cream cheese swirl on top of each muffin.
  8. Use a toothpick or knife to swirl the cream cheese into the pumpkin batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients to ensure even mixing. Don't overmix the batter; it can lead to tough muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage. For extra flavor, add chocolate chips or chopped nuts to the batter. Ensure your cream cheese is fully softened before making the swirl to prevent lumps.