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–+ servings
a pile of pumpkin cream cheese swirl muffins stacked on a white plate
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5 from 1 vote

Pumpkin Cream Cheese Swirl Muffins

Pumpkin cream cheese swirl muffins are a classic fall breakfast treat. Warming pumpkin flavor gets swirled with a rich cream cheese filling for an at home version of the Starbucks muffins you know and love.
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 18
Calories: 243kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 1 3/4 cup flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 15 oz can of pumpkin puree
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 tbsp vanilla extract
  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 tsp vanilla extract
US Customary - Metric

Instructions

  • Add the flour, spice, baking soda, and salt to a large mixing bowl. Stir them together until smooth, and completely incorporated.
    1 3/4 cup flour, 1 tbsp pumpkin spice, 1 tsp baking soda, 1/2 tsp salt
  • Add the pumpkin, 1 cup of sugar, and brown sugar. Use the paddle attachment and cream together until smooth, and completely incorporated.
    1 15 oz can of pumpkin puree, 1 cup sugar, 1/2 cup packed brown sugar
  • Add the eggs, oil, and 1 tbsp vanilla extract, mixing again until smooth and incorporated.
    2 large eggs, 1/2 cup canola oil, 1 tbsp vanilla extract
  • Add the flour mixture and mix, little by little, until the batter is again smooth, incorporated, and NOT lumpy.
  • Line a cupcake pan with cupcake liners. Fill each cup 3/4 of the way full, until all the batter has been used.
  • Add the cream cheese to the bowl of a stand mixer, whip it until smooth. Mix in the remaining sugar, egg yolk, and extract. Whip it again until the mixture’s smooth and not lumpy.
    8 oz cream cheese, 1/4 cup sugar, 1 egg yolk, 2 tsp vanilla extract
  • Scoop a tablespoon of the cream cheese mixture onto the top of the batter in each cup. Swirl it in with a butter knife, just a bit- you don’t want it mixed in completely.
  • Bake the muffins at 375 degrees for 18-20 minutes, or until the center’s set.

Nutrition

Calories: 243kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 42mg | Sodium: 176mg | Potassium: 102mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4133IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg