Soft spiced pumpkin muffins with a creamy cheesecake swirl right on top, in every single bite.
Prep15 min
Cook20 min
Total35 min
Serves12
LevelIntermediate
What makes it special
All-purpose flour
Granulated sugar
Pumpkin pie spice
Cinnamon
These are my favorite fall breakfast treats. The pumpkin muffin is soft, moist and warmly spiced, and instead of hiding the cream cheese in the middle, I swirl it right on top so you get a bit of creamy cheesecake in every bite.
Why they're so good
A real cheesecake swirl, sweet and slightly tangy.
Super moist thanks to pumpkin and oil.
No mixer. Just a whisk and two bowls.
They freeze beautifully for busy mornings.
Tips for bakery-style muffins
Don't overmix. Stir until you just can't see flour.
Fill the cups well, almost to the top, for big domed muffins.
Start hot. Five minutes at 375°F gives a quick rise, then finish at 350°F.
Swirl lightly. One or two passes with a toothpick look prettiest.
Variations
Streusel: add a cinnamon crumb topping before baking.
Chocolate chip: fold mini chocolate chips into the batter.
Pecan: sprinkle chopped pecans on top.
Serving
They're perfect with coffee for breakfast, packed into lunchboxes or set out on a fall brunch table.
Keep them in the fridge (because of the cream cheese) for up to 4 days, or freeze for 2 months.
Moist, spiced pumpkin muffins topped with a ribbon of sweet cream cheese filling. A bakery-style fall treat made without a mixer.
Fall Baking Intermediate American
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Ingredients 17 items
Tap to check off as you go
Pumpkin Muffin Batter
Cream Cheese Swirl
Instructions 9 steps
1
Heat the oven to 350°F and line a muffin pan.
2
Whisk the dry ingredients together in a large bowl.
3
In another bowl, whisk the pumpkin, eggs, oil, milk and vanilla.
4
Stir the wet ingredients into the dry ones just until combined.
5
Whisk the cream cheese, sugar, vanilla and egg yolk until smooth.
6
Divide the pumpkin batter between the muffin cups.
7
Add a tablespoon of the cream cheese mixture to each and swirl gently with a toothpick.
8
Bake for 18 to 22 minutes, until set.
9
Let them cool before serving.
Nutrition per serving
Calories
280
Protein
4g
Carbs
33g
Fat
14g
Sugar
21g
Fiber
1g
Questions, answered
Do I need a mixer?
No. A whisk and two bowls are enough for both the batter and the cream cheese swirl.
Can I freeze them?
Yes. Freeze cooled muffins for up to 2 months and thaw at room temperature.
How do I make a pretty swirl?
Drop the cream cheese on top and drag a toothpick through it in one or two figure-eights. Don't overmix.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
