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Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins with a sweet cream cheese center and cinnamon streusel crown. These bakery-style muffins bake up tall and golden with a clear swirl-like ribbon on top.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

streusel
  • 0.33333333333333 cup flour For the crumbly topping.
  • 0.33333333333333 cup brown sugar For sweetness and caramel notes.
  • 1 tsp cinnamon For warmth in the topping.
  • 3 tbsp cold butter Keep cold so the crumbs hold.
cream cheese filling
  • 6 oz cream cheese Softened for easy beating.
  • 3 tbsp sugar Sweetens the filling.
  • 1 egg yolk Binds the filling.
  • 1 tsp vanilla Adds bakery-style flavor.
pumpkin muffins
  • 2 cup flour Structure for tender muffins.
  • 2 tsp pumpkin pie spice Core autumn spice blend.
  • 1 tsp cinnamon Additional cinnamon for warmth.
  • 1 tsp baking soda Helps muffins rise.
  • 0.5 tsp baking powder Boosts lift.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 cup oil Keeps muffins moist.
  • 1 cup brown sugar Sweetens the batter.
  • 2 eggs Binds and enriches.
  • 1 cup pumpkin Use plain pumpkin purée.
  • 0.33333333333333 cup sour cream Adds tang and tenderness.
  • 1 tsp vanilla Flavor for the batter.

Equipment

  • 1 sheet pan

Method
 

Prep and make filling components
  1. Preheat the oven to 375F and line a 12-cup muffin tin.
  2. Beat the cream cheese filling until smooth, then refrigerate so it thickens.
  3. Make the streusel and refrigerate it as well so the crumbs stay cold and do not melt.
Mix batter and assemble muffins
  1. Whisk the dry ingredients together, then whisk the wet ingredients together in a separate bowl.
  2. Fold the wet ingredients into the dry just until combined, leaving the batter slightly thick.
  3. Fill each muffin cup halfway with batter.
  4. Add 1 teaspoon of cream cheese filling to the center of each cup.
  5. Cover the filling with the remaining batter so it is mostly enclosed.
  6. Top each muffin with streusel, pressing lightly so it adheres.
Bake
  1. Bake at 375F for 20-22 minutes, until domed and golden and a toothpick comes out mostly clean.

Notes

Pro tip: refrigerating the cream cheese filling and streusel helps define that creamy center and keeps the crumb topping from sinking. Store muffins in an airtight container in the fridge for up to 4 days; rewarm 10-15 seconds in the microwave. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight. For a lighter option, use low-fat cream cheese and light sour cream (texture stays close, flavor slightly milder).