Perfectly soft and moist, Pumpkin Cream Cheese Swirl Muffins are topped with a luscious swirl of cheesecake.
Adding pumpkin to baked recipes makes them super moist. I just love that!
PUMPKIN CREAM CHEESE SWIRL MUFFINS
A few tips for successful muffins
- It’s really important to have the cream cheese at room temperature. Otherwise, it will not mix well.
- As well, I don’t recommend using low-fat or fat-free cream cheese. It doesn’t melt very well.
- Furthermore, have all your cold ingredients at room temperature.
- You’ll need pumpkin puree, not pumpkin pie filling.
- Also, you can substitute sweet potatoes for the pumpkin. Cook, mash, and cool the sweet potatoes before you add them to the recipe.
- You can use either vegetable oil or melted butter in the muffin mix.
- If you want a more intense pumpkin flavor, substitute the cinnamon for an equal amount of pumpkin pie spice.
- I used half a can of pumpkin puree because I didn’t want a large number of muffins. However, this recipe doubles easily if you don’t want to use half a can of pumpkin.
- If you choose to use half the can of pumpkin, as I did, what’s left you can make my over-the-top-good Pecan Pumpkin Cobbler!!
- You can add a few chopped pecans, walnuts, or almonds to the top of the muffins after you swirl it for a little crunch.
- Finally, you can omit the cream cheese swirl for a wonderful plain pumpkin muffin.
HOW TO SWIRL
Maybe I’m over-explaining, but maybe this is someone’s first time to marble the top of a cake or muffin.
- I used a 1/4 cup spring release scoop to scoop the exact amount of pumpkin for each muffin.
- Next, I spooned 1 tablespoon of cream cheese mixture on top of the pumpkin batter.
- To swirl, you can use a toothpick, skewer, or knife.
- I like to put my dollop of cream cheese in the center of the muffin.
- Then, simply take your tool of choice and swirl through the cream cheese and pumpkin mixture. You can make figure 8’s, circles, or whatever pattern you want.
- Really, the only thing to remember is ‘don’t swirl too much.’ You want to still see a definition between the cream cheese and pumpkin mixture.
Store any leftovers in the refrigerator.
I prefer to eat the muffins warm, therefore, I just pop it in the microwave for about 15 seconds. Tastes like freshly baked muffins!
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- Peanut Butter Bread
- Strawberry Bread
- Lemon Blueberry Streusel Bread
- Snickerdoodle Cobbler
- Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast
- 16 Homemade Energy Bars
Pumpkin Cream Cheese Swirl Muffins
Delicious slightly sweet pumpkin muffins with a cream cheese swirl. Great for breakfast, dessert, or snack.
Servings: 9 servings
Calories: 248kcal
Ingredients
MUFFINS
- 1 cup pumpkin puree about half a can
- 1 large egg at room temperature
- 1/2 cup granulated sugar
- ¼ cup brown sugar light or dark
- ¼ cup vegetable oil or melted butter
- ½ tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour sifted then measured
- ½ teaspoon baking soda
- ¼ teaspoon salt
SWIRL
- 4 ounces cream cheese at room temperature
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ⅛ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Spray muffin tin with non-stick spray or fill with liners.
- In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large mixing bowl, mix pumpkin puree, sugar, and brown sugar. Beat egg with a fork then add the egg, oil, and vanilla to the pumpkin mixture.
- Slowly whisk the flour mixture into the pumpkin mixture. Mix until there are no lumps.
- Fill muffin tins ¾ full.
- In a medium bowl, beat cream cheese until smooth. You can mix by hand or with an electric mixer.
- Add in sugar, egg yolk, and salt. Mix until well combined.
- Top each muffin with 1 tablespoon of the cream cheese mixture. Use a toothpick or fork to swirl it into the batter creating a marbling effect.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean. I baked mine for 22 minutes, but it depends on how large your muffins are.
- Store any leftovers in an airtight container in the refrigerator. They'll be good for 3 days in the fridge.
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Nutrition
Calories: 248kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 211mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4463IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Do you like muffins? Pumpkin? What’s your favorite pumpkin recipe?
You can find more recipes at my Recipe Index and at Meal Plan Monday
Jim Cutler says
Oops! I’m sorry, didn’t mean to post again, but it wouldn’t let me do it earlier. Sorry!
Jim
Paula says
Sometimes the comment ‘thingy’ does weird stuff and i’m not good on the techie stuff 🙂
Jim Cutler says
I made these this past Sunday and they were delicious. The marscapone filling is delicious, and I would have never thought to put it in a muffin.
Jim
Paula says
Thank you, Jim
Jim Cutler says
These muffins are delicious, and the marscapone filling really sets these muffins apart!
Jim Cutler
Paula says
Thanks so much, I love anything with cream cheese 🙂
Anyonita says
Hey Paula!
Those muffins look amazing! 🙂 After linking up here yesterday, I wanted to be sure to invite you to come link up at Tasty Tuesdays! I’m specifically after Halloween recipes this week for a big roundup! Two weeks ago, our roundup got pinned over 1K times; I’m sure we can do it again & it’d be great if you were a part of it! Here’s the party: http://anyonitanibbles.blogspot.co.uk/2013/10/tasty-tuesdays-31-call-for-halloween.html
Paula says
Thanks for the invite, headed over now!
Ashley | Spoonful of Flavor says
Paula, I totally understand the slump feeling. Sometimes you just need to give yourself a break and there is nothing wrong with that 🙂 Love the muffins, they look delectable!
Emily @ Simple Life Of A Fire Wife says
Your filling sounds SO good! Thanks for sharing at Share Your Stuff Tuesdays!
Annamaria @ Bakewell Junction says
Hi Paula,
I haven’t gotten into the fall pumpkin craze yet. I pinned this to get me started.
Annamaria
Lizy @ http://justdipitinchocolate.blogspot.com/ says
You are tempting me with these cupcakes…I’m all over the mascarpone filling! Thank you so much for sharing Paula!
Lizy co host at Fluster Buster Party!
Carrie @ Frugal Foodie Mama says
Ooooooo… I love these, Paula! Pumpkin with mascarpone?? Divine! 😉
Mama and the City says
Awesome. I like muffins and I will be getting pumpkins soon for recipes. This is going to be a good one to test.
We would love to have you come over to our monthly link happening now: http://bit.ly/1bV7s7o #whyfakeitjustmakeit
Nadia
ang says
I hear you, Paula. I’m that way too sometimes. It’s hard always being on you ‘A-game’
These muffins look totally delicious though!
Ang
tanya says
I love mascarpone cheese. It really is the perfect filling for these muffins Paula! It’s so easy to fall into a slump isn’t it? I’m sure you’ll find the inspiration you need to pull yourself out!
Paula says
I wish inspiration would hurry up and find me 🙂
Danni@SiloHillFarm says
They look delicious to me. I love everything pumpkin! If you get in a blogging slump, you could always post a craft again!
Paula says
I know, I don’t think I’ve done a craft since moving to wordpress..
Diane Balch says
Your muffins look really seasonally delicious. I love the filling.
Paula says
Thank you Diane!