Pumpkin Cream Cheese Swirl Muffins

A super easy way to enjoy the taste of Fall this time of year is making this pumpkin spiced cream cheese. An oldie from my site, so I updated the photo but the recipe is still the same. I served this over a half of a pumpernickel bagel but it’s great over toast or pumpkin bread. It’s like having a little bit of dessert for breakfast.

Adapted from : skinnytaste.com
  • 1 tablespoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1 cup granulated sugar
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin spice
  • 1 3/4 cups all purpose flour
  • 2 teaspoons vanilla extract
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • 8 oz cream cheese
  • Number one : Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • Number two : In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Number three : Set aside.
  • Number four : In large bowl, whisk together pumpkin, sugar and brown sugar.
  • Number five : Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • Number six : In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Number seven : Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see Number eight : exactly how I did this in the video above.)
  • Number nine : Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Number ten : I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.