Pumpkin-Cream Cheese Swirled Muffins

November 24, 2015 § Leave a comment


I know what you’re thinking. You’re so excited that it’s Thanksgiving week because it means less days at work, stuffing your face with as much scrumptious food as possible, but most importantly, that I’m sharing this recipe for delicious Pumpkin-Cream Cheese Swirled Muffins! Thursday is a marathon of eating so you might as well start early and pre-game the big feast with these delectable treats!


Pumpkin and cream cheese are great separately but when you put them together, they’re absolutely irresistible. The pumpkin keeps these muffins moist and gives them that beautiful orange hue. It also works perfectly with the fragrant combination of cinnamon, ginger, cloves, and nutmeg. The cream cheese is slightly sweetened (the way to sneak cheesecake for breakfast) and adds a nice tang and creaminess.


I also experimented with hiding the cream cheese filling inside the muffin but I liked the swirled version best because of the gorgeous combination of colors it showed. However, the taste was unaffected so choose whichever way you prefer!

The muffins are lightly sweetened and they deliciously blend the flavors of the pumpkin, spices, and cream cheese. These treats are perfect for breakfast, brunch, an afternoon snack – pretty much any time of day!


Pumpkin-Cream Cheese Swirled Muffins

Yield: 14 muffins

Adapted from Sally’s Baking Addiction 


Pumpkin Muffins

  • 1 3/4 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice*
  • 2/3 cup brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup canola oil
  • 1/3 cup milk
  • 1 tsp pure vanilla extract

* Pumpkin pie spice can be substituted with 1/2 tsp cinnamon and few pinches each of ground ginger, cloves, and nutmeg.

Cream Cheese Filling

  • 8 oz cream cheese
  • 1/4 cup granulated sugar



For Pumpkin Muffins:

Preheat oven to 350°F. Place paper liners in muffin tin.

In large bowl, whisk together flour, baking powder, baking soda, salt, and spices until combined.

In medium bowl, whisk together brown sugar and eggs. Then whisk in pumpkin puree, oil, milk, and vanilla until well mixed. Pour wet ingredients into dry ingredients and mix until just combined. Make sure not to over mix the batter to avoid tough muffins.

For Cream Cheese Filling:

Place cream cheese in microwave-safe bowl and microwave in increments of 10 seconds until softened. Stir in sugar until well mixed.


Fill wells of muffin tin half-way up with pumpkin muffin mixture. Place tablespoon of cream cheese mixture for each muffin using spoon or piping bag/reclosable plastic bag (piping rather than using a spoon was easier for me). Dollop a little bit of pumpkin muffin mixture on top of cream cheese mixture and use toothpick or knife to swirl the two together, creating a marble effect.

Bake muffins for 13-15 minutes, or until toothpick inserted in the center comes out with a few moist crumbs.

When muffins are cool enough to handle, remove them from the muffin tin and let cool completely on wire rack. Muffins can be kept at room temperature or in refrigerator for up to three days if well-covered or wrapped tightly in plastic wrap.


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