Pumpkin Cream Cheese Swirl Muffins
Spiced pumpkin muffins with a sweet vanilla cream cheese center and streusel topping.
In a nutshell: This authentic american pumpkin cream cheese swirl muffins comes together in just 42 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Bakery-style pumpkin spice muffins stuffed with a rich cream cheese filling and topped with crunchy cinnamon sugar streusel.
Key Equipment
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Chef's Pro-Tips
- Measure Flour by Spooning & Leveling: Avoid scooping measuring cups directly into flour bags, which packs the grains densely. Spoon flour into the cup and level with a butter knife.
- Cool in Pan Briefly, Then Rack: Let loaves rest 10 minutes in the loaf tin before turning onto a wire rack. Trapped steam inside pans can make bottom crusts soggy.
Ingredients
12
servings
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1 can pumpkin puree, 15 oz, not pie mix
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8 oz cream cheese, softened
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1 ½ cups granulated sugar
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2 large eggs
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½ cup vegetable oil
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2 cups all-purpose flour
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2 tsp pumpkin pie spice
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1 tsp baking soda
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Step-by-Step Instructions
Prepare Cream Cheese Filling
Beat cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Transfer to piping bag.
Mix Pumpkin Batter
Whisk pumpkin puree, eggs, oil, and remaining sugar. Fold in flour, pumpkin pie spice, and baking soda.
Fill & Bake
Divide batter into muffin tin. Pipe cream cheese center into each muffin. Bake at 375°F (190°C) for 20-22 minutes.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
No. The recipe calls for a 15 oz can of plain pumpkin puree, not pie mix. Pie mix is already sweetened and spiced and will make the muffins too sweet and wet.
Beat the cream cheese with sugar and vanilla until smooth, transfer it to a piping bag (or zip-top bag with the corner snipped), and pipe it into the center of each batter-filled muffin cup before baking.
Bake at 375°F for 20-22 minutes. A toothpick inserted near the edge should come out clean; the very center will stay creamy from the filling.
Yes. Because of the cream cheese filling, store them in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.
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