I didn’t mean to bake these. I was just cleaning out the pantry and found a can of pumpkin I forgot about. One hour later? My kitchen smelled like a coffee shop in October. These pumpkin cream cheese swirl muffins? Soft, spiced, and packed with warm vanilla. That creamy swirl? Straight-up cheesecake magic baked into muffin form.
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These Pumpkin Cream Cheese Muffins Are a Fall Favorite
These muffins are pure fall comfort. They come together fast—just 12 minutes to prep, 18 to bake. You get soft pumpkin muffins with cozy spices and a rich cream cheese swirl. I love how the swirl turns golden on top. It’s like a built-in frosting. If you want an easy treat that feels bakery-worthy without the fuss, this one’s it.
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Pumpkin Cream Cheese Swirl Muffins
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 18 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These pumpkin cream cheese swirl muffins are soft, spiced, and swirled with rich cream cheese. Perfectly moist and packed with cozy fall flavor, they come together in just 30 minutes.
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon 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 tablespoon vanilla extract
8 oz cream cheese (room temperature)
¼ cup granulated sugar (for swirl)
1 large egg yolk
2 teaspoons vanilla extract (for swirl)
Instructions
1. Preheat oven to 375°F and line muffin pan with paper baking cups.
2. In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fill muffin cups ¾ full with the batter.
6. In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, then mix until combined.
7. Top each muffin with 1 tablespoon of cream cheese mixture and swirl gently with a toothpick.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Store in an airtight container in the fridge for up to 5 days.
Best served slightly chilled or at room temperature.
Can be frozen individually for up to 2 months.
Use 1:1 gluten-free flour blend to make them gluten-free.
Homemade pumpkin spice: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, ½ tsp allspice.
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21
- Sodium: 176
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0.04
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 42
Ingredients You’ll Need
For the Pumpkin Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon 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 butter, cooled)
- 1 tablespoon vanilla extract
For the Cream Cheese Swirl
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
How to Make Pumpkin Cream Cheese Swirl Muffins
Prep the Muffin Batter
Preheat the oven to 375°F. Line your muffin tin.
In one bowl, mix flour, pumpkin spice, baking soda, and salt.
In another, whisk together pumpkin, sugars, eggs, oil, and vanilla.
Pour the dry into the wet. Stir until smooth, but don’t overdo it.
Make the Cream Cheese Swirl
In a small bowl, beat cream cheese until creamy.
Add sugar, egg yolk, and vanilla. Beat again until smooth.
Assemble and Swirl
Fill each muffin cup about ¾ full.
Add 1 tablespoon of the cream cheese mix on top.
Swirl it in with a toothpick. Don’t worry about perfect. Swirls are supposed to be messy.
Bake and Cool
Bake for 18–20 minutes. A toothpick in the pumpkin part should come out clean.
Let them cool in the pan for 10 minutes. Then transfer to a wire rack.
Eat one warm. You deserve it.
Tips, Swaps & Storage
Store these in the fridge, covered. They stay good for up to 5 days.
I like mine slightly chilled. My kids? They microwave them for 15 seconds.
Out of pumpkin spice? Mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, ½ tsp allspice. Done.
Want to make a loaf instead? Same recipe, just bake it in a greased loaf pan for 45–55 minutes.
Freezer tip: Wrap each muffin in foil. Freeze up to 2 months. I reheat mine in the toaster oven.
Want more cozy bakes? Check out this moist and spiced Libby’s pumpkin bread. It’s another family favorite.
FAQs About Pumpkin Cream Cheese Muffins
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s smooth and not watery.
How do you swirl cream cheese into muffin batter?
Use a toothpick or butter knife. Drop the swirl on top and swirl it gently into the batter.
Can you freeze these muffins?
Absolutely. Wrap them tight and freeze for up to 2 months.
What makes muffins moist and fluffy?
Oil helps, and so does not over-mixing the batter. That’s the secret.
Craving more cozy bakes? Try this fall dessert favorite: maple glazed apple blondies or our classic chocolate chip banana bread recipe. You won’t regret it.