Go Back

Pumpkin Cream Cheese Swirl Muffins

Pumpkin cream cheese swirl muffins with a cinnamon streusel crown and a creamy center. Soft pumpkin crumb with a visible swirl on top, baked until domed and golden at 375°F.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.3333333333 cup flour
  • 0.3333333333 cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp cold butter
For cream cheese filling
  • 6 oz cream cheese
  • 3 tbsp sugar
  • 1 egg yolk
  • 1 tsp vanilla
For pumpkin muffins
  • 2 cup flour
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 0.3333333333 cup sour cream
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375F and line a 12-cup muffin tin with liners (if using).
  2. Beat the cream cheese filling until smooth, then refrigerate while you make the rest (cool cue: set it aside until firm).
  3. Make the streusel by combining flour, brown sugar, cinnamon, and cold butter until crumbly, then refrigerate (cool cue: chilled crumbs).
Make the batter
  1. Whisk together the dry ingredients: flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt (dry cue: evenly colored spices).
  2. Whisk together the wet ingredients: oil, brown sugar, eggs, pumpkin, sour cream, and vanilla (wet cue: smooth orange batter).
  3. Fold the wet mixture into the dry mixture just until no dry streaks remain (mixing cue: stop when the batter is cohesive).
Fill and bake
  1. Fill each muffin cup halfway with batter (visual cue: about half full).
  2. Add 1 teaspoon of cream cheese filling to the center of each cup (visual cue: a small mound visible on top).
  3. Cover with the remaining batter (visual cue: cream cheese is tucked inside).
  4. Top each muffin with streusel (visual cue: a light crumb crown).
  5. Bake at 375F for 20-22 minutes, until domed and golden (baking cue: a toothpick comes out clean or with a few moist crumbs).

Notes

For a cleaner swirl, keep the cream cheese filling and streusel well-chilled before assembly, so they stay in place during baking. Store muffins in an airtight container in the fridge for up to 4 days; rewarm in short bursts in the microwave if you like. Freeze up to 2 months (wrap individually). For a lighter option, use low-fat cream cheese and light sour cream for a modest reduction in calories while keeping the swirl intact.