Pumpkin and Cream Cheese Swirl Muffins

These Pumpkin and Cream Cheese Swirl Muffins have all the goodness of Autumn with flavor-filled pumpkin, fall favorite pumpkin spice and a swirl of cream cheese running across the tops.

One thing I know is Fall couldn’t come fast enough for me! I decided back in September it was already time to whip out some pumpkin recipes! I am head over heels in love with these pumpkin and cream cheese swirl muffins! Y’all, if you love pumpkin and cream cheese, then you will love these beauties!

Pumpkin and cream cheese are like a match made in heaven, and I just had to get a little pumpkin fix! Granted pumpkin doesn’t have to be narrowed down to one season, but today is the day and just happens to be fall! I had a can of pumpkin puree staring at me, and these beauties are what I created!

What I love about these muffins is the light pumpkin flavor they have, and then the little bit of cream cheese swirl on top really adds a whole new creamy texture to the muffins! They are so moist, I truly love these pumpkin muffins! What I did was bake them all up, allow them to cool completely then I tossed them all in the freezer! That way I can grab and zap in the microwave for morning time, and they take like new! They freeze and reheat beautifully! Now if you don’t want to freeze them just store in an airtight container in the fridge!

I use my KitchenAid Mixer when I make these, and then when I go to do the cream cheese mixture I rinse out my bowl and then use it again. It really makes the whole process so much easier, and we all know we don’t have a ton of time!!

So enough chatter from me, let’s get on to the recipe! They are pretty easy to make – just do your pumpkin batter then a separate bowl for your cream cheese batter, and pour and bake!

These muffins are a crowd pleaser for sure! I know we will be making more of these to have on hand! Clay absolutely loves them! I am all about baking and freezing goodies for the ease of it!

Ingredients Needed

For Muffins:

• pumpkin puree
• sugar
• brown sugar
• eggs
•  canola oil
• vanilla extract
• flour
• pumpkin spice
• baking soda
• salt

For Cream Cheese Swirl:

• cream cheese (room temperature)
• granulated sugar
• egg yolk
• vanilla extract

How to Make

1. First off, preheat your oven to 375 degrees. While it is warming up, take your flour, baking soda, pumpkin spice, and salt and mix in a little bowl and set aside.
2. In your standing mixer (or bowl if you don’t have a mixer) mix the brown sugar, granulated sugar, oil, eggs, and vanilla together.
3. Once liquid ingredient are well mixed, slowly add the dry ingredients in until well combined.
4. Spoon out your pumpkin batter into muffin tins. Fill about 3/4 full.
5. In a separate bowl mix the cream cheese swirl ingredients until fluffy.
6. Then add a dollop on top of each muffin, then grab a toothpick and swirl it around. It will make the muffins look pretty when they are baked!
7. Bake for 18-23 minutes. Mine took right at 18 but depending on your oven and where you live the cook time can vary.

If you don’t eat all your muffins right away, you can store them in an airtight container in the refrigerator for up to a week or in the freezer for up to two months.

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Yield: 16

Pumpkin and Cream Cheese Swirl Muffins

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These Pumpkin and Cream Cheese Swirl Muffins have all the goodness of Autumn with flavor-filled pumpkin, fall favorite pumpkin spice and a swirl of cream cheese running across the tops.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Muffin Batter

• 15 oz can of Pumpkin Puree
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup canola oil
• 2 tsp. vanilla extract
• 1 3/4 cup flour
• 2 Tbsp. pumpkin spice
• 1 tsp baking soda
• 1/2 tsp salt

Cream Cheese Filling

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tsp. vanilla extract

Instructions

1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, pumpkin spice, and salt in a small bowl and set aside.
3. In a standing mixer or bowl if you don’t have mixer, mix the brown sugar, granulated sugar, oil, eggs, and vanilla together.
4. Once wet ingredients are well mixed, slowly add the dry ingredients in until well combined.
5. Spoon pumpkin batter into muffin tins. Fill about 3/4 full.
6. In a separate bowl mix the cream cheese filling ingredients until fluffy.
7. Add a dollop of cream cheese mixture on each muffin. Use a toothpick to swirl it around.
8. Bake for 18-23 minutes.

Notes

Muffins can be stored in the freezer in an airtight container for up to 2 months or in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 61mgSodium: 214mgCarbohydrates: 35gFiber: 1gSugar: 23gProtein: 4g

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