• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Gastronotherapy
  • About
  • Recipe Index
  • FAQ
  • Accessibility
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Gastronotherapy » Recipes » Breakfast

    Pumpkin Cream Cheese Swirl Muffins

    Published: Oct 11, 2021 · Modified: Mar 10, 2022 by MaryAnne · 2 Comments

    Jump to Recipe Print Recipe

    Soft and moist pumpkin muffins with warm spices and a cream cheese swirl. These little gems won't last long, so you should go ahead and make a double batch!

    pumpkin cream cheese swirl muffins arranged on a table with milk pitcher in background.

    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.

    The cream cheese swirl melts right into the moist pumpkin muffin base, creating a rich and beautiful autumn muffin. And since this recipe uses an entire can of pumpkin puree, you don't have to waste any canned pumpkin!

    For more pumpkin recipes, try my Healthy Pumpkin Swirl Brownies (Vegan), Pumpkin Spice Bundt Cake with Buttermilk Icing, Pumpkin and Mushroom Risotto, or Roasted Butternut Squash Carrot Ginger Soup!

    Jump to:
    • Why This Recipe Works
    • Expert Tips and Tricks
    • Ingredients Needed
    • Step-By-Step Instructions
    • Pumpkin Cream Cheese Swirl Muffins Recipe
    pumpkin cream cheese swirl muffins arranged on a wooden cutting board.

    Why This Recipe Works

    Super soft and moist

    Packed with pumpkin and warm fall spices

    Easy and ready in just 30 minutes!

    Cream cheese swirl makes for very pretty muffins!

    Fun baking activity for kids!

    muffin batter in tin.
    pumpkin muffin batter
    pumpkin muffins in pan.
    pumpkin muffins with cream cheese swirl

    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.
    • 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!
    • 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
    Pumpkin cream cheese swirl muffins on wire rack with cinnamon sticks laying nearby.

    Ingredients Needed

    For the pumpkin muffins:

    • All-purpose flour
    • Pumpkin spice
    • Baking soda
    • Pumpkin puree
    • Granulated sugar
    • Brown sugar
    • Eggs
    • Vegetable oil
    • Vanilla extract

    For the cream cheese swirl:

    • Cream cheese
    • Granulated sugar
    • Egg yolk
    • Vanilla extract
    pumpkin cream cheese swirl muffins in baking tin with white dish towel.
    pumpkin muffin in tin.

    Step-By-Step Instructions

    Make the Muffins:

    Step 1. Preheat oven to 375 degrees F. Place paper baking cups into muffin tin.

    Step 2. In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined. Set aside.

    Step 3. In a large bowl, whisk together canned pumpkin, sugar, and brown sugar.

    Step 4. Whisk in eggs, one at a time. Pour in vegetable oil and vanilla extract, and whisk thoroughly.

    Step 5. Add dry mixture to pumpkin mixture and whisk until there are no lumps remaining.

    Step 6. Use a spoon or ¼ measuring cup to scoop batter into muffin cups, filling them ¾ full.

    Make the Cream Cheese Swirl:

    Step 1. In a medium bowl, whisk the cream cheese until light and smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.

    Step 2. 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).

    Step 3. Bake muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

    pumpkin cream cheese swirl muffins askew in tin with flour sifter and mini pumpkin in background.
    one pumpkin cream cheese swirl muffin cut open.
    pumpkin cream cheese swirl muffin cut open

    Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

    pumpkin cream cheese swirl muffins arranged on a table with milk pitcher in background

    Pumpkin Cream Cheese Swirl Muffins Recipe

    Author: MaryAnne
    Soft and moist pumpkin muffins with warm spices and a cream cheese swirl. These little gems won't last long, so you should make a double batch!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 18 muffins
    Calories 181 kcal

    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
    • ½ cup vegetable oil
    • 1 Tablespoon vanilla extract

    For the Cream Cheese Swirl:

    • 8 ounces 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

    Recipe adapted from The Novice Chef.
    • 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.
    • 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!
    • 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

    Nutrition

    Calories: 181kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 137mgPotassium: 35mgFiber: 1gSugar: 17gVitamin A: 57IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Broccoli Pasta Bake
    Garlic Grilled Cheese »

    Reader Interactions

    Comments

    1. Barbara Haner

      October 20, 2021 at 7:27 pm

      5 stars
      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!

      Reply
      • Gastronotherapy

        October 21, 2021 at 7:25 am

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm MaryAnne! Gastronotherapy is where I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind.

    More about me →

    Memorial Day Recipes

    • Easy Tuscan Bean Salad
    • Black Bean Corn Avocado Salsa
    • Vegan S'mores Bars
    • Crispy BBQ Chickpeas
    • Summer Tortellini Salad
    • M&M Rice Krispie Treats

    Popular Recipes

    • French Tomato Tart
    • Impossible Burger Meatballs
    • Cheesy Spinach and Mushroom Quiche
    • Stuffed Zucchini Boats with Rice
    • Chocolate Old Fashioned Donuts
    • Garlic Grilled Cheese

    follow me

    • Facebook
    • Instagram
    • Pinterest

    How To Support Gastronotherapy:

    There are a lot of expenses involved in running a food blog. If you love my recipes, you can help support what I do in several ways!

    • Follow along on Instagram, Facebook, or Pinterest.
    • Leave a star rating & review on the recipes you love.
    • Share my blog with friends who would also love it!
    • Subscribe to my newsletter.
    • Leave a "tip" for Gastronotherapy via Venmo at @MaryAnne-Hoekstra.

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe for emails and updates

    Contact

    • FAQ

    Copyright © 2022 Foodie Pro Theme