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Call Me PMc

Cooking. Creating. Sharing

PUMPKIN CREAM CHEESE SWIRL MUFFINS

Oct.posted by Paula 31 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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Perfectly soft and moist, Pumpkin Cream Cheese Swirl Muffins are topped with a luscious swirl of cheesecake.

 Pumpkin Cream Cheese Swirl Muffins

Adding pumpkin to baked recipes makes them super moist. I just love that!

 Pumpkin Cream Cheese Swirl Muffins

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.

 Pumpkin Cream Cheese Swirl Muffins

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.

  1. I used a 1/4 cup spring release scoop to scoop the exact amount of pumpkin for each muffin.
  2. Next, I spooned 1 tablespoon of cream cheese mixture on top of the pumpkin batter.
  3. To swirl, you can use a toothpick, skewer, or knife.
  4. I like to put my dollop of cream cheese in the center of the muffin.
  5. 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.
  6. 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.

 Pumpkin Cream Cheese Swirl Muffins

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

  1. Peanut Butter Bread
  2. Strawberry Bread
  3. Lemon Blueberry Streusel Bread
  4. Snickerdoodle Cobbler
  5. Strawberry Almond Milk Coconut Oil Muffins Healthy Breakfast
  6. 16 Homemade Energy Bars

 

 Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins

Delicious slightly sweet pumpkin muffins with a cream cheese swirl. Great for breakfast, dessert, or snack.
Author: Paula
5 from 6 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 9 servings

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.

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
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Do you like muffins? Pumpkin? What’s your favorite pumpkin recipe?

More Pumpkin Recipes

The Great Pumpkin Palooza

You can find more recipes at my Recipe Index and at Meal Plan Monday

Paula
« WHIPPED FETA WITH BLISTERED TOMATOES
15-MINUTE MINI APPLE PIES »

Comments

  1. Glenda says

    09.14.22 at 6:34 pm

    5 stars
    Swoon! These are delicious! They’re moist and tender and that little swirl of cheesecake makes them spectacular. I’m hiding the next batch so I get more than one. And yes! There WILL be a next batch! Thanks, Paula.

    Reply
  2. Allyssa says

    09.14.22 at 8:15 am

    5 stars
    Really loved this super flavorful! Thanks a lot for sharing this super easy to make muffins recipe! Fam really loves it! Will surely have this again!

    Reply
  3. Jim Cutler says

    10.22.14 at 1:09 pm

    Oops! I’m sorry, didn’t mean to post again, but it wouldn’t let me do it earlier. Sorry!
    Jim

    Reply
    • Paula says

      10.22.14 at 1:48 pm

      Sometimes the comment ‘thingy’ does weird stuff and i’m not good on the techie stuff 🙂

      Reply
  4. Jim Cutler says

    10.22.14 at 1:08 pm

    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

    Reply
    • Paula says

      10.22.14 at 1:47 pm

      Thank you, Jim

      Reply
  5. Jim Cutler says

    10.22.14 at 11:32 am

    These muffins are delicious, and the marscapone filling really sets these muffins apart!

    Jim Cutler

    Reply
    • Paula says

      10.22.14 at 11:33 am

      Thanks so much, I love anything with cream cheese 🙂

      Reply
  6. Anyonita says

    10.08.13 at 12:23 pm

    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

    Reply
    • Paula says

      10.08.13 at 5:12 pm

      Thanks for the invite, headed over now!

      Reply
  7. Ashley | Spoonful of Flavor says

    10.04.13 at 8:00 pm

    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!

    Reply
  8. Emily @ Simple Life Of A Fire Wife says

    10.04.13 at 8:34 am

    Your filling sounds SO good! Thanks for sharing at Share Your Stuff Tuesdays!

    Reply
  9. Annamaria @ Bakewell Junction says

    10.03.13 at 6:48 pm

    Hi Paula,
    I haven’t gotten into the fall pumpkin craze yet. I pinned this to get me started.
    Annamaria

    Reply
  10. Lizy @ http://justdipitinchocolate.blogspot.com/ says

    10.02.13 at 6:50 pm

    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!

    Reply
  11. Carrie @ Frugal Foodie Mama says

    10.02.13 at 4:57 pm

    Ooooooo… I love these, Paula! Pumpkin with mascarpone?? Divine! 😉

    Reply
  12. Mama and the City says

    10.02.13 at 1:48 pm

    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

    Reply
  13. ang says

    10.01.13 at 10:15 am

    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

    Reply
  14. tanya says

    10.01.13 at 7:41 am

    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!

    Reply
    • Paula says

      10.01.13 at 12:10 pm

      I wish inspiration would hurry up and find me 🙂

      Reply
  15. Danni@SiloHillFarm says

    10.01.13 at 7:05 am

    They look delicious to me. I love everything pumpkin! If you get in a blogging slump, you could always post a craft again!

    Reply
    • Paula says

      10.01.13 at 12:10 pm

      I know, I don’t think I’ve done a craft since moving to wordpress..

      Reply
  16. Diane Balch says

    10.01.13 at 6:49 am

    Your muffins look really seasonally delicious. I love the filling.

    Reply
    • Paula says

      10.01.13 at 12:09 pm

      Thank you Diane!

      Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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