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

Scale

1 ¾ cups all-purpose flour
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp salt
1 cup pumpkin puree
¾ cup brown sugar
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract

Cream Cheese Swirl:

6 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, baking soda, spices, and salt.
In another bowl, mix pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
Combine wet and dry ingredients; stir until just combined.
In a small bowl, beat cream cheese, sugar, and vanilla until creamy.
Fill each muffin liner ¾ full with pumpkin batter.
Drop a spoonful of cream cheese mixture on top and swirl gently with a toothpick.
Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

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.