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Pumpkin Cream Cheese Swirl Muffins with a rich maple cream cheese swirl

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins made with pumpkin puree, maple syrup, warm spices, Greek yogurt, and a creamy maple cream cheese swirl.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 41 minutes
Servings 12 muffins

Ingredients
  

Pumpkin Muffins

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/3 cup packed light brown sugar
  • 1/3 cup unsalted butter melted and cooled slightly
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract

Maple Cream Cheese Swirl

  • 6 ounces full-fat cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
  • Beat the softened cream cheese, granulated sugar, maple syrup, and vanilla until smooth. Set aside.
  • Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl, whisk the pumpkin puree, eggs, maple syrup, brown sugar, melted butter, Greek yogurt, and vanilla until smooth. Fold in the dry ingredients just until no dry flour remains.
  • Divide the pumpkin batter among the 12 muffin cups. Spoon about 2 teaspoons of cream cheese mixture onto each muffin and make two or three loose swirls through the top.
  • Bake for 19 to 23 minutes, until the pumpkin portion springs back lightly and a tester inserted away from the cream cheese comes out without wet batter. Cool in the pan for about 10 minutes before moving to a rack.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Swirl only the top portion so the cream cheese remains distinct.