Name: Pumpkin Cream Cheese Swirl Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 cup canned pumpkin puree; ½ cup granulated sugar; ½ cup brown sugar, packed; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon salt; 2 teaspoon pumpkin pie spice; 6 oz cream cheese, softened; ¼ cup granulated sugar (for cream cheese swirl); 1 egg yolk (for cream cheese swirl)

Hey y'all! If you're searching for the ultimate cozy treat that's equal parts creamy, spiced, and irresistibly moist, these Pumpkin Cream Cheese Swirl Muffins are exactly what your cravings ordered. With their beautiful swirled tops and bakery-worthy flavor, they're perfect for fall gatherings, weekend breakfasts, or whenever you need a little pumpkin spice pick-me-up. Let's get cooking!

Why You'll Love This

Deliciously moist thanks to Pumpkin puree in every bite.
The tangy cream cheese swirl perfectly balances the warm spices.
Simple to mix up with everyday pantry staples.
Makes your kitchen smell like a cozy autumn dream.
Stays fresh and tender for days—ideal for make-ahead snacks.

Ingredients

For the Muffin Batter:

1 ¾ cups (220g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
2 large eggs, room temperature
1 cup (240g) canned pumpkin puree
½ cup (120ml) vegetable oil
¼ cup (60ml) milk
1 teaspoon pure vanilla extract

For the Cream Cheese Swirl:

6 ounces (170g) cream cheese, softened
¼ cup (50g) granulated sugar
1 egg yolk
½ teaspoon pure vanilla extract

Directions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, both sugars, baking soda, pumpkin pie spice, cinnamon, and salt.

Step 3: Mix the Wet Ingredients

In a medium bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla extract until smooth and well combined.

Step 4: Combine the Batter

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Don’t overmix—some small lumps are okay!

Step 5: Make the Cream Cheese Swirl

In a separate small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until velvety and smooth.

Step 6: Fill and Swirl

Spoon a heaping tablespoon of pumpkin batter into each muffin cup, filling them about ⅔ full. Add about 1 tablespoon of cream cheese mixture on top, then use a toothpick or skewer to gently swirl the cream cheese into the pumpkin batter for that stunning marbled effect.

Step 7: Bake

Bake for 20–22 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center comes out mostly clean (some cream cheese on it is fine).

Step 8: Cool and Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

Ensure your cream cheese is thoroughly softened to get the smoothest swirl.
Do not overmix the batter—stir until just combined for the fluffiest texture.
If using homemade pumpkin puree, make sure it’s thick and not watery to avoid soggy muffins.

Variations

Chocolate Chip Pumpkin Muffins: Add ½ cup chocolate chips to the pumpkin batter before swirling.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
Gluten-Free Option: Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend.

Required Equipment

Muffin tin (12-cup)
Paper liners or cooking spray
Large and medium mixing bowls
Small bowl (for cream cheese swirl)
Whisk and spatula
Hand mixer (optional, for cream cheese mixture)
Toothpick or skewer (for swirling)

Storage Instructions

Store Pumpkin Cream Cheese Swirl Muffins in an airtight container in the refrigerator for up to 5 days.
Let them come to room temperature before serving, or warm briefly in the microwave.
Freeze for up to 3 months—wrap tightly and thaw overnight in the fridge before enjoying.

Suggested Pairings & Serving Recommendations

These muffins shine alongside a hot mug of coffee, chai latte, or spiced apple cider.
Try a dollop of whipped cream or sprinkle of cinnamon for a bakery-style finish.
Serve as a sweet brunch treat, after-school snack, or in a festive fall breakfast spread.

Pro Tips for Best Results

For bakery-high muffin tops, let the batter rest for 10 minutes before baking.
Use full-fat cream cheese for the richest flavor and creamiest texture.
Test for doneness in the muffin—some cream cheese on your tester is normal!

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, use pure pumpkin puree—pumpkin pie filling contains sugar and spices, which will affect the texture and flavor.

Can I make these muffins ahead of time?

Yes! These muffins stay moist for several days, and actually taste better after resting overnight in the fridge.

How do I get a perfect swirl?

Gently drag a toothpick through the cream cheese and pumpkin layers in a figure-eight pattern for a pretty, marbled effect without overmixing.