Recipe details Easy · 12 servings
Nutrition Per Serving
estimated
Pumpkin Cream Cheese Swirl Muffins
Tender pumpkin-spice muffins with a sweet, tangy cream cheese center and a buttery streusel crown. The batter is warmly flavored with cinnamon and brown sugar, making these a cozy breakfast or autumn baking treat.
Ingredients
Pumpkin Muffin Batter
- • 1 1/2 cups all-purpose flour
- • 1 cup granulated sugar
- • 1/2 cup packed brown sugar
- • 1 teaspoon baking soda
- • 1/2 teaspoon baking powder
- • 1/2 teaspoon salt
- • 1 teaspoon ground cinnamon
- • 1/2 teaspoon pumpkin pie spice
- • 2 large eggs
- • 1 cup pumpkin puree
- • 1/2 cup vegetable oil
- • 1/4 cup milk
Cream Cheese Filling
- • 8 ounces cream cheese, softened
- • 1/3 cup granulated sugar
- • 1 large egg
- • 1 teaspoon vanilla extract
Streusel Topping
- • 1/2 cup all-purpose flour
- • 1/4 cup packed brown sugar
- • 1/4 cup granulated sugar
- • 1/2 teaspoon ground cinnamon
- • 4 tablespoons cold unsalted butter, cubed
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Line a 12-cup muffin pan with paper liners or lightly grease it.
| Pumpkin Muffin Batter 1 1/2 cups all-purpose flour | whisk dry ingredients | mix batter | fill muffin cups | top with streusel | bake 350 F 18-22 min |
| Pumpkin Muffin Batter 1 cup granulated sugar | |||||
| Pumpkin Muffin Batter 1/2 cup packed brown sugar | |||||
| Pumpkin Muffin Batter 1 teaspoon baking soda | |||||
| Pumpkin Muffin Batter 1/2 teaspoon baking powder | |||||
| Pumpkin Muffin Batter 1/2 teaspoon salt | |||||
| Pumpkin Muffin Batter 1 teaspoon ground cinnamon | |||||
| Pumpkin Muffin Batter 1/2 teaspoon pumpkin pie spice | |||||
| Pumpkin Muffin Batter 2 large eggs | whisk wet ingredients | ||||
| Pumpkin Muffin Batter 1 cup pumpkin puree | |||||
| Pumpkin Muffin Batter 1/2 cup vegetable oil | |||||
| Pumpkin Muffin Batter 1/4 cup milk | |||||
| Cream Cheese Filling 8 ounces cream cheese, softened | beat filling | ||||
| Cream Cheese Filling 1/3 cup granulated sugar | |||||
| Cream Cheese Filling 1 large egg | |||||
| Cream Cheese Filling 1 teaspoon vanilla extract | |||||
| Streusel Topping 1/2 cup all-purpose flour | make streusel | ||||
| Streusel Topping 1/4 cup packed brown sugar | |||||
| Streusel Topping 1/4 cup granulated sugar | |||||
| Streusel Topping 1/2 teaspoon ground cinnamon | |||||
| Streusel Topping 4 tablespoons cold unsalted butter, cubed |
1 make streusel 5 ingredients
Combine the streusel flour, brown sugar, granulated sugar, and cinnamon, then cut in the cold butter until coarse crumbs form; chill until needed.
Streusel Topping- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
2 beat filling 4 ingredients
Beat the cream cheese and sugar until smooth, then mix in the egg and vanilla until combined.
Cream Cheese Filling- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
3 whisk dry ingredients 8 ingredients
Whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl.
Pumpkin Muffin Batter- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
4 whisk wet ingredients 4 ingredients
Whisk the eggs, pumpkin puree, vegetable oil, and milk together until smooth.
Pumpkin Muffin Batter- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
5 mix batter
Fold the pumpkin mixture into the dry ingredients just until the batter is combined.
From: whisk dry ingredients, whisk wet ingredients
6 fill muffin cups
Fill each prepared muffin cup halfway with pumpkin batter, add cream cheese filling, and cover with the remaining batter.
From: mix batter, beat filling
7 top with streusel
Sprinkle the chilled streusel evenly over the filled muffin cups.
From: fill muffin cups, make streusel
8 bake 350 F 18-22 min
Bake at 350 F for 18 to 22 minutes, until the pumpkin muffin portion is set and lightly springs back.
From: top with streusel
- 1
make streusel
Combine the streusel flour, brown sugar, granulated sugar, and cinnamon, then cut in the cold butter until coarse crumbs form; chill until needed.
Streusel Topping: 1/2 cup all-purpose flour; 1/4 cup packed brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 4 tablespoons cold unsalted butter, cubed
- 2
beat filling
Beat the cream cheese and sugar until smooth, then mix in the egg and vanilla until combined.
Cream Cheese Filling: 8 ounces cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract
- 3
whisk dry ingredients
Whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl.
Pumpkin Muffin Batter: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup packed brown sugar; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice
- 4
whisk wet ingredients
Whisk the eggs, pumpkin puree, vegetable oil, and milk together until smooth.
Pumpkin Muffin Batter: 2 large eggs; 1 cup pumpkin puree; 1/2 cup vegetable oil; 1/4 cup milk
- 5
mix batter
Fold the pumpkin mixture into the dry ingredients just until the batter is combined.
- 6
fill muffin cups
Fill each prepared muffin cup halfway with pumpkin batter, add cream cheese filling, and cover with the remaining batter.
- 7
top with streusel
Sprinkle the chilled streusel evenly over the filled muffin cups.
- 8
bake 350 F 18-22 min
Bake at 350 F for 18 to 22 minutes, until the pumpkin muffin portion is set and lightly springs back.
Text instructions
Preheat the oven to 350 F.
Line a 12-cup muffin pan with paper liners or lightly grease it.
Combine the streusel flour, brown sugar, granulated sugar, and cinnamon, then cut in the cold butter until coarse crumbs form; chill until needed.
Beat the cream cheese and sugar until smooth, then mix in the egg and vanilla until combined.
Whisk the flour, sugars, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together in a large bowl.
Whisk the eggs, pumpkin puree, vegetable oil, and milk together until smooth.
Fold the pumpkin mixture into the dry ingredients just until the batter is combined.
Fill each prepared muffin cup halfway with pumpkin batter, add cream cheese filling, and cover with the remaining batter.
Sprinkle the chilled streusel evenly over the filled muffin cups.
Bake at 350 F for 18 to 22 minutes, until the pumpkin muffin portion is set and lightly springs back.
Recipe from Cookbook Hub - www.cookbookhub.org