Pumpkin Cream Cheese Swirl Muffins

These light and fluffy pumpkin cream cheese swirl muffins are packed with warm pumpkin spice and topped with a rich cream cheese swirl. The cream cheese mixture melts into the muffins, kind of like a baked-in frosting. And, we use a whole can of pumpkin, so nothing goes to waste!

I'm going to go right out and say it: if you wish you could eat pumpkin cheesecake for breakfast (but you can't because who does that?), then these pumpkin cream cheese swirl muffins are for you.

If you are a fan of the pumpkin cream cheese muffins at Starbucks, you will love these muffins.

Ready in just 30 minutes, these sweet gems won't last long, so go ahead and make a double batch!

For more pumpkin recipes, try my no bake pumpkin cheesecake bars or vegan pumpkin cookies!

Jump to:

• ⭐️ Why These Pumpkin Cheesecake Muffins Are The Best
• 🎃 Ingredient Notes
• 📝 Muffin Variations & Substitutions
• 🥄 How To Make Pumpkin Cream Cheese Muffins
• 👩🏼‍🍳 Expert Tips and Tricks
• 💬 Frequently Asked Questions
• ☕️ More Muffin Recipes
• Pumpkin Cream Cheese Swirl Muffins

⭐️ Why These Pumpkin Cheesecake Muffins Are The Best

• Super light and fluffy - The cream cheese swirl melts right into the moist pumpkin muffin base, creating a rich and beautiful autumn muffin.
• Packed with pumpkin and warm fall spices
• We use a whole can of pumpkin - So many recipes calling for canned pumpkin only require a partial amount, so I often end up wasting what's left over. But this recipe uses the entire can, which means these muffins are packed with pumpkin!
• Easy pumpkin muffin recipe that's ready in just 30 minutes
• Cream cheese swirl makes for very pretty muffins
• Fun activity for kids

🎃 Ingredient Notes

• Cream cheese - Gives these muffins a rich, creamy, and slightly tangy flavor. Mascarpone cheese can be used as well.
• Pumpkin spice - Also known as "pumpkin pie spice", you can find this in the spice section of your local market. Or see my instructions below on how to make your own!
• Pumpkin puree - This is often called "canned pumpkin" and can usually be found in the baking aisle of your grocery store (make sure you don't grab the pumpkin pie filling by mistake).
• Brown sugar - Gives the muffins a deep caramel flavor
• Eggs - Using room temperature eggs allows us to incorporate more air into our muffins, creating a light and fluffy texture.

📝 Muffin Variations & Substitutions

• Make dairy-free: Use your favorite plant-based cream cheese.
• Make vegan: Substitute the eggs for 2 flax eggs (to make a flax egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.), and use plant-based cream cheese.
• Make gluten-free: Substitute all-purpose gluten-free flour at a 1:1 ratio.
• Oil. Extra-virgin olive oil can be used in place of vegetable oil for a fruitier flavor.
• Healthier. Substitute up to ⅓ cup of whole wheat flour for added fiber and nutrition.

🥄 How To Make Pumpkin Cream Cheese Muffins

Make the Muffins:

Preheat oven to 375 degrees F. Place paper baking cups into muffin tin. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

In a large bowl, whisk together canned pumpkin, sugar, and brown sugar. Whisk in eggs, one at a time. Pour in vegetable oil and vanilla extract, and whisk thoroughly.

Add dry mixture to pumpkin mixture and whisk just until there are no lumps remaining, being careful not to overmix. Use a spoon or ¼ measuring cup to scoop batter into muffin cups, filling them ¾ full.

Make the Cream Cheese Swirl:

In a medium bowl, whisk the cream cheese until light and smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.

Using a Tablespoon measure, scoop around one tablespoon of cream cheese mixture on top of muffins. Use a toothpick to swirl it into the batter (or use a knife).

Bake muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or store in the fridge for up to 5 days.

👩🏼‍🍳 Expert Tips and Tricks

• Make sure you are using canned pumpkin (often sold as "100 % pure pumpkin") for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
• Storage: Store your muffins in the refrigerator, in an airtight container, for up to 5 days.
• How to freeze: Wrap your completely cooled muffins individually in foil and place in a freezer bag. Muffins can be stored in the freezer for up to 3 months.
• If you don't have pumpkin pie spice on hand, make your own homemade version! This spice blend varies depending on which spices you want more or less of, but I make this version in my kitchen: 1 ½ Tablespoons ground cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, ¾ teaspoon cloves
• Use room-temperature eggs. This allows you to incorporate more air into the muffins, creating a light and fluffy texture. If you forget to take your eggs out of the refrigerator ahead of time, place them in a bowl of warm water for 10-15 minutes.
• Avoid over-mixing batter. Over-mixing could produce extra gluten, creating chewier muffins, and we want a light and fluffy texture.
• Use a spoon, ice cream scoop, or measuring cup for scooping batter. This will make filling your muffin tin much easier!

💬 Frequently Asked Questions

☕️ More Muffin Recipes

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