The kitchen smelled like autumn this morning. Cool breeze at the window, cinnamon in the air, and a craving for something cozy but special. These Pumpkin Cream Cheese Swirl Muffins? Exactly what I wanted. Soft, spiced pumpkin and creamy tangy swirl. Warm comfort in every bite.
Table of Contents
Why You’ll Love These Pumpkin Cream Cheese Swirl Muffins
These Pumpkin Cream Cheese Swirl Muffins are a true fall treat. They bake up moist, tender, and perfectly spiced. The creamy swirl adds a tangy contrast and a beautiful bakery-style finish.
They’re easy to prepare too. You can have a whole batch ready in under an hour. Plus, they fill your kitchen with the comforting scent of pumpkin spice.
Perfect for cozy mornings or a sweet afternoon break. They’re also wonderful for sharing.
Ingredients You’ll Need
Muffin Batter
You’ll need:
- 1¾ cups all-purpose flour
- 1 tbsp pumpkin spice (or homemade blend)
- 1 tsp baking soda
- ½ tsp salt
- 15 oz pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted cooled butter)
- 1 tbsp vanilla extract
Cream Cheese Swirl
You’ll need:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
Optional Add-ins
For extra texture, try adding chopped pecans, walnuts, or pepitas. A homemade pumpkin spice mix works too: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, ½ tsp allspice.
Step-by-Step Instructions
Prepare the Muffin Batter
First, preheat your oven to 375°F. Line a muffin pan with paper baking cups.
In one bowl, whisk flour, pumpkin spice, baking soda, and salt. In another bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
Next, combine wet and dry ingredients gently. Stir just until no lumps remain. Avoid over-mixing so your muffins stay tender.
Make the Cream Cheese Mixture
Meanwhile, beat cream cheese until smooth. Then, add sugar, egg yolk, and vanilla. Beat again until creamy and combined.
Assemble and Swirl
Now fill muffin cups about ¾ full with batter.
Top each muffin with about 1 tbsp cream cheese mixture. Swirl gently with a toothpick for a marbled effect.
Bake and Cool
Bake 18–20 minutes until a toothpick inserted into the muffin (not the cream cheese) comes out mostly clean.
Cool in the pan for 10 minutes. Serve slightly warm or let cool completely.
Tips for Perfect Muffins
Make sure your eggs and cream cheese are at room temperature for smooth mixing.
Do not overfill your muffin cups to prevent overflow.
If you want more pumpkin inspiration, try my flourless pumpkin muffins recipe or this easy pumpkin coffee cake for another seasonal treat.
Store leftovers in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving or enjoy slightly chilled.
Pumpkin Cream Cheese Swirl Muffins Recipe Card
Print
Pumpkin Cream Cheese Swirl Muffins
- Total Time: 35 minutes
- Yield: 18 muffins
Description
Soft, moist pumpkin muffins swirled with a creamy, tangy cream cheese mixture. Perfect for fall mornings or cozy gatherings.
Ingredients
1¾ cups all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
½ tsp salt
15 oz pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted cooled butter)
1 tbsp vanilla extract
8 oz cream cheese, softened
¼ cup granulated sugar (for cream cheese mixture)
1 large egg yolk (for cream cheese mixture)
2 tsp vanilla extract (for cream cheese mixture)
Instructions
1. Preheat oven to 375°F and line muffin pan with paper baking cups.
2. Whisk flour, pumpkin spice, baking soda, and salt.
3. In another bowl, whisk pumpkin puree, both sugars, eggs, oil, and vanilla until smooth.
4. Combine wet and dry ingredients gently; do not over-mix.
5. Fill muffin cups about ¾ full with batter.
6. Beat cream cheese until smooth, add sugar, egg yolk, and vanilla for cream cheese mixture.
7. Top each muffin with about 1 tbsp cream cheese mixture; swirl with a toothpick.
8. Bake for 18-20 minutes until toothpick inserted in muffin comes out mostly clean.
9. Cool for 10 minutes before serving.
Notes
Do not overfill muffin cups.
Use room temperature cream cheese and eggs for smooth mixing.
Optional add-ins: pecans, walnuts, or pepitas.
Store refrigerated up to 5 days; serve at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- 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
More Such Recipes
If you love these, you’ll enjoy my pumpkin oatmeal muffins and chocolate chip pumpkin bread. Both perfect for cozy mornings too.
FAQ
What does the pumpkin cream cheese muffin taste like?
They taste warmly spiced with soft pumpkin and a creamy, lightly tangy swirl.
Why are my pumpkin muffins gummy?
They may have been over-mixed. Mix gently just until the flour disappears.
What toppings go on pumpkin muffins?
Try pepitas, chopped pecans, or a sprinkle of cinnamon sugar before baking.
Do pumpkin cream cheese muffins need to be refrigerated?
Yes, store them in the fridge in an airtight container for up to 5 days.
Final Thoughts
These Pumpkin Cream Cheese Swirl Muffins bring pure comfort. Soft, spiced, and creamy. Perfect for fall mornings or cozy gatherings.
I’d love to hear if you make them — share your thoughts and photos! You can find more inspiration over on Pinterest or connect on Facebook.