A Brief History of Pumpkin Cream Cheese Muffins
Pumpkin muffins have been a beloved autumn treat for centuries, evolving from traditional European spiced cakes. When cream cheese became widely available in the late 1800s, bakers began adding tangy fillings to balance sweet batters. The swirl effect—created by combining pumpkin puree with a smooth cream cheese mixture—became popular in American kitchens during the 20th century, symbolizing cozy fall baking at its best.
Pumpkin Cream Cheese Swirl Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These Pumpkin Cream Cheese Swirl Muffins are moist, spiced, and irresistibly creamy—perfect for crisp fall mornings or cozy Thanksgiving brunches. With a luscious cream cheese swirl nestled in a tender pumpkin base, each bite offers warm autumn flavors and a bakery-style texture. They’re easy to make, freeze beautifully, and fill your kitchen with the scent of cinnamon and nutmeg—pure comfort in every swirl.
Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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1 ½ tsp cinnamon
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½ tsp nutmeg
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¼ tsp ginger
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¼ tsp salt
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1 cup pumpkin puree
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¾ cup brown sugar
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½ cup vegetable oil
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2 large eggs
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1 tsp vanilla extract
Cream Cheese Swirl:
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6 oz cream cheese, softened
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¼ cup granulated sugar
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1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking soda, spices, and salt.
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In another bowl, mix pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
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Combine wet and dry ingredients; stir until just combined.
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In a small bowl, beat cream cheese, sugar, and vanilla until creamy.
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Fill each muffin liner ¾ full with pumpkin batter.
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Drop a spoonful of cream cheese mixture on top and swirl gently with a toothpick.
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Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
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Cool before serving.
Notes
For extra flavor, sprinkle muffin tops with cinnamon sugar before baking. Substitute
maple syrup for brown sugar for a richer taste.
FAQs
1. Can I make these muffins ahead of time?
Yes! You can bake them a day ahead. Store at room temperature in an airtight container, or refrigerate to keep them fresh longer.
2. Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling already has added sugar and spices, which will alter the flavor and texture. Always use pure pumpkin puree.
3. How can I make them healthier?
Swap half the flour for whole wheat, replace oil with applesauce, and use reduced-fat cream cheese. They’ll still be moist and delicious!
