These pumpkin cream cheese swirl muffins are soft, moist and full of warm spices. The additional cream cheese will be swirled into the batter, making these muffins irresistible to taste!
Halloween spirit is around us and of course, pumpkins are everywhere, from the pumpkin patch to outdoor decoration. Leaves are still changing colors, and with the presence of pumpkin, our neighborhood just got dressed up with orange and yellow tones. I’ve been buying pumpkins like crazy even though I know I won’t be able to eat all of them. I use them in my fall food photos, to decorate my house and test a few recipes. But there are fall comfort foods with pumpkin that I will want to make over and over again: creamy pumpkin soup, pumpkin cheesecake, pumpkin bread, pie or cupcakes.
You can tell that these pumpkin cream cheese swirl muffins are like pumpkin bread, except I used yogurt as substitute for milk to make them extra soft and light. We are not coming to the best part yet: it’s cream cheese swirl on top. The tangy flavor from the cheese combined with the spices, which make these pumpkin muffins a perfect cozy fall sweet treat.
CREAM CHEESE SWIRL
To make cream cheese swirl, you will beat cream cheese with sugar until smooth and no lumps remained. Next, add in egg yolks and a splash of vanilla extract and beat until well combined. You will want to make this before making muffin batter so it will get ready by the time you are done with muffin batter.
PUMPKIN PUREE
Like other pumpkin baking recipes, make sure that you use pure canned pumpkin puree. Pumpkin puree saves you time when you want to bake but fresh pumpkin puree from scratch works well if you want to scoop your own pumpkin, which may take longer. You do not want to buy a can of pumpkin pie filling as it is already sweetened and flavored.
If you make this Orange Curd recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below. I love to share your photos! Happy fall baking 
More Pumpkin Recipes:
Pumpkin Cream Cheese Swirl Muffins
Ingredients
For Pumpkin Muffins
- 1 3/4 cups (235g) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups (340g) canned pure pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) plain yogurt (or whole milk)
- 1 teaspoon vanilla extract
For Cream Cheese Swirl
- 8 ounce (226g/1 block) full-fat cream cheese
- 2 tablespoons (30g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F/175°. Grease a muffin pan or line with muffin liners. Set aside.
- Make Cream Cheese Swirl. In a medium bowl, beat cream cheese with sugar until smooth and no streaks remained. Add in egg yolk and vanilla extract and beat until well combined.
- Make Pumpkin Muffins. In a large bowl, whisk the flour, salt, baking soda and spices together until combined. Set aside.
- In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil, yogurt, vanilla extract and pumpkin puree and whisk until combined. Slowly pour the wet mixture into the flour mixture and gently mix just until just combined, there are no lumps remained.
- Scoop out the batter into muffin cups using the ice cream scoop, filling about 3/4 cup. Top each muffin with about 1 tablespoon of cream cheese mixture and make the swirl using a toothpick. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays frozen for up to 2 months. Serve them at room temperature.
Notes
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