Description
Looking for the ultimate fall breakfast idea? These Fluffy Pumpkin Cream Cheese Swirl Muffins are exactly what you need. Moist, rich in warm spices, and topped with a tangy cream cheese swirl, they combine all the cozy vibes of autumn into one perfect muffin. Whether you’re prepping for a quick breakfast, brunch with friends, or a healthy snack to pair with your coffee, this easy recipe will never disappoint. Ideal for breakfast ideas, quick dessert options, or festive food ideas, these muffins are a must-try for pumpkin lovers.
Ingredients
1 cup pumpkin puree
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
4 ounces cream cheese, softened
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract (for swirl)
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth; set aside.
3. In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
4. In a separate bowl, combine pumpkin puree, eggs, both sugars, oil, and vanilla.
5. Add wet ingredients to dry ingredients and gently mix until combined.
6. Divide batter evenly into muffin cups, filling each about 3/4 full.
7. Top each with 1 teaspoon cream cheese mixture and swirl with a toothpick.
8. Bake for 18–22 minutes until a toothpick comes out mostly clean.
9. Let muffins cool for 5 minutes in the tin, then transfer to wire rack.
Notes
Make sure your cream cheese is at room temperature for a smooth swirl.
Don’t overmix the batter to keep the muffins light and fluffy.
Use an ice cream scoop for even batter distribution in the muffin tin.
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3.5g
- Cholesterol: 45mg