The kitchen smelled like cinnamon and pumpkin as I mixed the batter for these pumpkin cream cheese swirl muffins. I could almost hear the leaves rustling outside as I swirled the creamy topping into each muffin. Warm, spiced, and tender, these muffins bring all the comfort of fall to your table. Perfect for mornings with coffee or an afternoon treat, they feel like a little bit of autumn joy baked into every bite.
Table of Contents
Why You’ll Love These Pumpkin Cream Cheese Swirl Muffins
You will love how moist and soft these muffins turn out every time. The pumpkin spice gives them a deep, cozy flavor, while the rich cream cheese swirl makes them feel a little extra special.
They are easy to make and perfect for fall baking. You can even freeze them, so you always have a treat ready. These muffins work beautifully for brunch, snacking, or sharing with friends.
Ingredients You’ll Need
Dry Ingredients
1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
Wet Ingredients
1 (15-ounce) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted and cooled butter)
1 tablespoon vanilla extract
Cream Cheese Swirl
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg yolk, room temperature
2 teaspoons vanilla extract
Optional Add-ins
Chopped pecans, walnuts, or pepitas work nicely if you want some crunch.
How to Make Pumpkin Cream Cheese Swirl Muffins
- Preheat oven to 375°F. Line your muffin pan with paper cups.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. Slowly stir the dry ingredients into the wet mixture. Mix gently until just combined.
- Fill each muffin cup about three-quarters full. In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Beat until creamy.
- Spoon about 1 tablespoon of cream cheese mixture on top of each muffin. Swirl gently with a toothpick or drop into the center for a creamy core.
- Bake for 18 to 20 minutes. A toothpick should come out with a few moist crumbs. Let muffins cool in the pan for 10 minutes. Then transfer to a rack to cool completely.
Tips for Success & Easy Variations
Always bring your eggs and cream cheese to room temperature for smooth mixing. Avoid overmixing the batter to keep the muffins tender.
Try adding chopped nuts or pepitas for extra texture. You can even bake this batter as a loaf, using the same oven temperature and baking until the top feels set and a toothpick comes out clean.
Related Recipes to Try
If you enjoy these muffins, you may also love my pumpkin cheesecake bars recipe for an even creamier treat. My Libby’s pumpkin bread recipe is another easy favorite for fall mornings. And my pumpkin oatmeal muffins recipe gives you a hearty option that still feels cozy and sweet.
Pumpkin Cream Cheese Swirl Muffins Recipe Card
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Pumpkin Cream Cheese Swirl Muffins
- Total Time: 35 minutes
- Yield: 18 muffins 1x
Description
Moist, spiced muffins with rich cream cheese swirl — perfect cozy fall treat.
Ingredients
1 ¾ cups all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
½ tsp salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted and cooled butter)
1 tbsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar (for swirl)
1 large egg yolk, room temp (for swirl)
2 tsp vanilla extract (for swirl)
Optional: chopped pecans, walnuts, or pepitas
Instructions
1. Preheat oven to 375°F. Line muffin pan with paper liners.
2. In a bowl whisk flour, pumpkin spice, baking soda, salt.
3. In another large bowl whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla until smooth.
4. Slowly stir dry ingredients into wet until just combined.
5. Fill muffin cups ¾ full.
6. Beat softened cream cheese until smooth. Add ¼ cup sugar, egg yolk, vanilla. Beat until creamy.
7. Top each muffin with 1 tbsp cream cheese mixture. Swirl gently with toothpick.
8. Bake 18-20 minutes until toothpick comes out with few moist crumbs.
9. Cool in pan 10 minutes. Transfer to rack to cool completely.
Notes
Do not overmix batter to keep muffins tender.
Use room temperature eggs and cream cheese for smooth mixing.
Optional: add chopped pecans, walnuts, or pepitas for crunch.
This recipe works as a loaf too — adjust bake time as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21g
- Sodium: 176mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
FAQ
What does the pumpkin cream cheese muffin taste like?
It tastes soft and warmly spiced, with the creamy swirl adding a rich, tangy note. The flavors blend perfectly.
Why are my pumpkin muffins gummy?
You probably overmixed the batter. Stir gently just until combined to keep them tender.
Do pumpkin cream cheese muffins need to be refrigerated?
Yes, store them in an airtight container in the fridge for up to five days. They taste best at room temperature or slightly chilled.
What toppings go on pumpkin muffins?
You can sprinkle chopped nuts, pepitas, or coarse sugar before baking for added texture and flavor.
Final Thoughts
Pumpkin cream cheese swirl muffins bring warmth and comfort to any kitchen. I hope you enjoy baking them as much as I do. Let me know if you try them — I would love to hear your thoughts!
Before you go, feel free to visit my Pinterest boards for more cozy recipe ideas.
