These pumpkin cream cheese swirl muffins are the perfect cozy treat to welcome in fall (or to make any time you’re craving those warm, spiced flavors). They’re moist, fluffy, and full of rich pumpkin spice, with a sweet, creamy swirl of cheesecake-like filling that makes each bite extra special. The combination of tender pumpkin muffin and tangy cream cheese topping feels indulgent, yet they’re surprisingly easy to make — no mixer required for the muffin batter!
Whether you serve them warm from the oven with a cup of coffee or pack them up for a fall picnic, these muffins are guaranteed to disappear fast. They also make a great addition to a holiday breakfast spread or bake sale lineup, thanks to their beautiful swirled tops that look as good as they taste. And here’s the best part: they freeze well, so you can always have a stash on hand for those pumpkin cravings that pop up year-round.
Why You’ll Love This Recipe:
• Moist, tender pumpkin muffins with warm spices.
• Rich, tangy cream cheese swirl that tastes like cheesecake.
• Easy to make with simple pantry ingredients.
• Freezer-friendly for make-ahead treats.
Ingredients:
Muffin:
- 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, cooled butter)
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
- In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt. Set aside.
- In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar. Beat in eggs, vegetable oil, and vanilla until smooth.
- Slowly whisk the dry ingredients into the wet mixture just until no lumps remain. Fill muffin cups about ¾ full.
- In another medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and beat until fully combined.
- Spoon about 1 tablespoon of cream cheese mixture on top of each muffin. Use a toothpick to gently swirl it into the batter (or leave as a dollop if you prefer).
- Bake for 18–20 minutes, or until a toothpick inserted in the pumpkin portion comes out with just a few moist crumbs.
- Cool for 10 minutes in the pan before serving, or let cool completely before storing.
Tips:
- For extra flavor, sprinkle a little cinnamon sugar on top before baking.
- Be careful not to over-swirl the cream cheese; a few swirls create the prettiest marbled effect.
- You can substitute homemade pumpkin puree — just make sure it’s thick and not watery.
Storage and Reheating:
- Store muffins in an airtight container in the refrigerator for up to 5 days.
- Freeze cooled muffins for up to 2 months; thaw overnight in the fridge.
- To reheat, warm in the microwave for 10–15 seconds to bring back that fresh-from-the-oven texture.
