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Pumpkin Cream Cheese Swirl Muffins

Delight in these tender muffins with a creamy swirl of pumpkin and cream cheese, topped with a sweet glaze for a perfect fall treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg yolk egg yolk
  • 1 teaspoon vanilla extract
Pumpkin Mixture
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • pinch salt
Puff Pastry
  • 2 sheets frozen puff pastry, thawed
  • 1 egg beaten with 2 tablespoons water (for egg wash)
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract (for glaze)

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
  2. Mix cream cheese with sugar until smooth, then add egg yolk and vanilla.
  3. Cook pumpkin puree until darkened and reduced; cool, then stir in spices and salt.
  4. Roll puff pastry to 12x12 inches, cut into 6 rectangles, and score borders.
  5. Fill centers with cream cheese mixture and pumpkin, then swirl gently with a toothpick.
  6. Brush borders with egg wash and bake for 15-18 minutes until golden and puffed.

Notes

Ensure pumpkin is fully cooled before mixing to prevent soggy pastry.