Soft and moist pumpkin cream cheese swirl muffins have warm spices and make your house smell like autumn. Ready in just 30 minutes, these gems won't last long, so go ahead and make a double batch!
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.
Packed with pumpkin, warm spices, and topped with a rich cream cheese swirl - I'm not saying that these muffins are similar to cupcakes, but I'm not NOT saying it either. *wink. And if you are a fan of the pumpkin cream cheese muffins at a coffee shop that rhymes with "shmarbucks", you will love these muffins.
For more pumpkin recipes, try vegan pumpkin brownies, pumpkin spice bundt cake, or roasted butternut squash carrot ginger soup!
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⭐️ Why These Muffins Are The Best
- Super soft and moist - 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 and ready in just 30 minutes
- Cream cheese swirl makes for very pretty muffins
- Fun activity for kids (and don't miss these spooky oreo spider cookies for Halloween!)
🎃 Ingredient Notes
- Cream cheese - Gives our 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). Use it to make vegan mushroom risotto with pumpkin!
- Brown sugar - Gives our muffins a deep, carmel-y flavor
- Eggs - Using room temperature eggs allows us to incorporate more air into our muffins, creating a light and fluffy texture.
📝 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 Them
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 until there are no lumps remaining.
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.
👩🏼🍳 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
💬 Frequently Asked Questions
Store your muffins in the refrigerator, in an airtight container, for up to 5 days.
Yes. 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.
Yes. Because of the high moisture content, pumpkin muffins should be refrigerated for optimal freshness.
When stored in the refrigerator in an airtight container, pumpkin muffins typically last 5 days.
☕️ Related Recipes
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Pumpkin Cream Cheese Swirl Muffins Recipe
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ Tablespoons pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 ounce can) pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 eggs, room temperature
- ½ cup vegetable oil
- 1 Tablespoon vanilla extract
For the Cream Cheese Swirl:
- 1 (8-ounce package) cream cheese, room temperature
- ¼ cup granulated sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
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 until there are no lumps remaining.
- 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.
Notes
- 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.
- Store your muffins in the refrigerator 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
- Recipe adapted from The Novice Chef.
Barbara Haner
It is the time of year for pumpkin eating! I can't wait to try this recipe! I can already smell them coming from the oven!
Gastronotherapy
It is, indeed! These muffins are a combination of pumpkin spice muffins and cheesecake, so they're a bit dangerous. 😉 I hope you love them as much as I do!
Tracy R.
Such good flavor and I love the cream cheese swirl. I am going to make another batch this weekend to bring to my niece's baby shower!
MaryAnne
So happy to hear that, Tracy! Thanks for your great review! 😊