These Pumpkin Spice Cream Cheese Swirl Muffin Tops are the epitome of the perfect fall brunch treat as they fill your home with the tasty scent of fall!
Remember a few weeks ago when I made Pumpkin Spice Muffin Tops?
Well, they were a big hit in my home!
I even added dark chocolate chips to a few which instantly became my husband’s favorites. Even though, when I mentioned the idea to him beforehand he had said that pumpkin & chocolate don’t go together?
I laughed & said he wouldn’t have to eat any. Because really, what does chocolate not go well with??
Anyways, when I made these Pumpkin Spice Muffin Tops I had also bought cream cheese so that I could make Pumpkin Spice Cream Cheese Swirl Muffin Tops.
However, I ended up using the cream cheese to make these Blackberry OREO Cheesecake Brownies for the third time in about 6 weeks.
So I held off a week & once all of the Pumpkin Spice Muffin Tops were gone I decided to go ahead & create & photograph these Pumpkin Spice Cream Cheese Swirl Muffin Tops.
So much yum!!
I’m going to need to start exercising more if I plan to bake & eat like this all fall & winter.
Or maybe I’ll just buy more sweaters!
Seriously, these Pumpkin Spice Cream Cheese Swirl Muffin Tops are so incredibly delicious! Not only do they taste just like fall, but they fill your home with the most delicious scent!
And since there is so much sweet & creamy goodness in every bite you don’t even need powdered sugar or butter.
I won’t reveal how many I ate straight out of the oven or how many I consumed as I was photographing these pumpkin muffins. I will admit thought that it was a lot!
If you are planning a fall breakfast, Thanksgiving brunch, or need a delicious sweet treat for an event or fundraiser I highly recommend these Pumpkin Spice Cream Cheese Muffin Tops!
Although, you’ll probably need to make a double batch because you won’t want to share. Especially since these Pumpkin Spice Cream Cheese Muffin Tops taste as decadent as a cupcake, but since they are muffins you can indulge on them for breakfast!
But as the season of giving is upon us, I am trying to do better at sharing all of the baked goods I create!
Plus, maybe this way I won’t be the only one buying a bunch of new sweaters this fall & winter!
- 2 & 1/2 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar*(1) (Packed)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Allspice
- 1 Tablespoon Vanilla Extract
- 1 (15 ounce) Can Pure Pumpkin
- 2 Large Eggs
- 8 Tablespoons Melted Butter (Cooled)
- 8 Ounces Cream Cheese
- 3 Tablespoons Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 1 Large Egg
- First, preheat your oven to 350 degrees Fahrenheit & line a baking sheet with parchment paper. (*2)
- In a medium bowl, mix the 2 & 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, & 1/4 teaspoon ground allspice.
- In a separate bowl mix 1 tablespoon vanilla extract, 1 can pure pumpkin, 2 large eggs, & 8 tablespoons cooled melted butter.
- Create a funnel in the dry ingredients & pour the liquid mixture into the center.
- Mix with a spoon until combined & set to the side. *(3)
- In a medium bowl blend 8 ounces cream cheese, 3 tablespoons sugar, 2 teaspoons vanilla extract & one egg. Blend until combined.
- Place 1/8-1/4 cup dollops of the muffin batter, 1-2 inches apart, on a baking sheet lined with parchment paper.
- Make a dimple in the center of each muffin and filled with cream cheese. Use a toothpick to swirl the pumpkin batter & cream cheese. (*4)
- Bake your Pumpkin Spice Muffin Tops for 10-15 minutes. (*5)
- Let cool on a wire rack.
- Enjoy! (*6)
- *1. I prefer to use dark brown sugar, but light brown sugar works good too.
- *2. To ensure your oven is at the right temperature for baking, preheat your oven before you start so that it will continue to warm up an additional 5-10 minutes before you place your muffins in the oven.
- *3. Don't over mix. Some lumps are normal.
- *4. Pro Tip: Once one pan is swirled place in the oven to bake while swirling the second pan.
- *5. When a toothpick comes out clean your muffin tops are done baking.
- *6. Store your muffins in a sealed container in your fridge for up to a week. To reheat cover in foil & bake at 350 degrees Fahrenheit for 5 minutes or microwave them as desired for 10-15 seconds.
What is your favorite fall muffin?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
“The work of God is this: to believe in the one he has sent.”
John 6:29 NIV
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