How to Make 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!

– all-purpose flour – pumpkin spice – baking soda – salt – pumpkin puree – granulated sugar – packed brown sugar – eggs – vegetable oil – vanilla extract – cream cheese

Recipe Ingredients

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!