Go Back

Pumpkin Cream Cheese Swirl Muffins with Streusel

Pumpkin cream cheese swirl muffins bake up tender with a smooth cream cheese ribbon and a crisp oat streusel topping. A gentle toothpick swirl keeps the pumpkin batter and filling distinct in every muffin.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 26 minutes
Cooling 10 minutes
Total Time 56 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

For the muffin batter
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp fine salt
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed, divided
  • 1 cup canned pumpkin puree
  • 2 eggs large
  • 0.5 cup neutral oil such as vegetable or canola
  • 1 tsp vanilla extract
For the cream cheese swirl
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup confectioners’ sugar
For the streusel
  • 0.5 cup old-fashioned rolled oats
  • 3 tbsp unsalted butter melted
  • 0.5 tsp ground cinnamon

Equipment

  • 1 standard 12-cup muffin pan

Method
 

Prepare the muffin batter
  1. Heat the oven to 350°F.
  2. Line a standard 12-cup muffin pan with paper liners.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a large bowl, whisk together the granulated sugar, 1/4 cup of the divided brown sugar, pumpkin puree, eggs, oil, and vanilla until smooth.
  5. Add the dry ingredients to the pumpkin mixture.
  6. Fold just until no dry flour remains.
Make the cream cheese swirl
  1. In a small bowl, beat the cream cheese and confectioners’ sugar until smooth.
Make the streusel
  1. Stir together the oats, remaining 1/4 cup brown sugar, and cinnamon.
  2. Mix in the melted butter until clumps form.
Assemble and bake
  1. Divide the batter among the muffin cups.
  2. Spoon the cream cheese mixture over the batter.
  3. Gently swirl the cream cheese mixture through each muffin with a toothpick.
  4. Sprinkle the streusel evenly over the tops.
  5. Bake for 22–26 minutes, until the muffin tops spring back when lightly pressed and a toothpick inserted into the muffin portion comes out with a few moist crumbs.
  6. Cool the muffins in the pan for 10 minutes.
  7. Transfer them to a wire rack to cool.

Notes

For neat swirls, move the toothpick gently through each muffin rather than mixing the filling into the batter. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free version, use dairy-free cream cheese and butter.