Pumpkin Cream Cheese Swirl Muffins

filed under: Bread · Breakfast · Muffins on October 26, 2019

With pumpkin spice here and pumpkin spice there, I thought I was maybe pumpkin-spiced out! Well, these Pumpkin Cream Cheese Swirl Muffins proved to me that I was nowhere near being pumpkined out! With a super moist crumb and cream cheese swirl, I will probably be making these year-round! Try my Pumpkin Sweet Rolls for another delicious pumpkin treat.

Pumpkin Cream Cheese Swirl Muffins

It really is still the season for pumpkin spice, and I am glad I did not give up on it too soon! The muffins were so moist, and then to taste the cream cheese swirl just put these Pumpkin Cream Cheese Swirl Muffins over the top for me. To think that I am not a huge fan of pumpkin pie seems so weird to me now that I have made some of my favorite desserts and treats with pumpkin spice and flavoring! Check out my Pumpkin Spice Bread Twist or Pumpkin Cream Cheese Swirl Loaf if you are on the fence with delicious pumpkin desserts!

Hand Holding Pumpkin Cream Cheese Swirl Muffin

Pumpkin Cream Cheese Muffins Recipe

This Pumpkin Cream Cheese Swirl Muffins recipe includes my homemade Pumpkin Spice.  Homemade spices are stronger than spices bought in the store, so if you are using a store-bought pumpkin spice, double the amount. Since I used 1 tablespoon of homemade pumpkin spice, use 2 tablespoons if not homemade.

Pan of Pumpkin Cream Cheese Muffins Recipe

Muffin Ingredients

  • Eggs–room temperature (Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!)
  • Vegetable oil
  • Vanilla extract
  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • All-purpose flour
  • Homemade pumpkin spice–Remember to double the measurement if using store-bought pumpkin spice.
  • Baking soda
  • Kosher salt

Cream Cheese Swirl Ingredients

  • Cream cheese
  • Confectioners sugar

Swirling Cream Cheese in Pumpkin Batter

How to Make Pumpkin Cream Cheese Swirl Muffins

It’s all about swirling the cream cheese mixture into these moist and delicious muffins! You will swirl in the beaten cream cheese and confectioners sugar mixture before baking the muffins. First, preheat the oven to 375°F. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, granulated sugar, and brown sugar. Then, stir in the flour, pumpkin spice, baking soda, and salt. After you pour the muffin batter into the greased muffin tin, add some cream cheese mixture to each muffin. Take a toothpick and swirl it into the muffin batter. It will not look perfectly smooth, but that is okay! Bake the Pumpkin Cream Cheese Swirl Muffins for 18-20 minutes. Be thinking about making a double batch, these are THAT good! In fact, I loved the muffins so much, I went ahead and made a Pumpkin Cream Cheese Swirl Loaf! Yes, I did.


Overhead of Pumpkin Cream Cheese Swirl Muffins with One Halved

How long will Pumpkin Cream Cheese Swirl Muffins last?

Well, that is an easy question to answer for me–a couple of hours, if that! But, I know what you mean. If you leave them out, a cream cheese muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months.

Bit into Pumpkin Cream Cheese Swirl Muffin

5 from 9 votes
Pumpkin Cream Cheese Swirl Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

With a super moist crumb and a cream cheese swirl, you really can't go wrong with these Pumpkin Cream Cheese Swirl Muffins!

Course: Dessert, Snack
Cuisine: American
Keyword: Pumpkin Cream Cheese Swirl Muffins
Servings: 12
Calories: 339 kcal
Author: Amanda Rettke-iambaker.net
  • 2 large eggs
  • 1/2 cup (109g) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/3 cup (67g) packed brown sugar
  • 1 3/4 cups (219g) all-purpose flour
  • 1 tablespoon homemade pumpkin spice, 2 tablespoons if store-bought spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 8 oz cream cheese
  • 1/2 cup (100g) confectioners sugar
  1. Preheat oven to 375°F. Spray muffin tin and set aside.

  2. In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.

  3. Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.

  4. In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.

  5. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.

  6. Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.

Looking for More Sweet Treats?

Glazed Pumpkin Spice Muffins

Old Fashioned Apple Donut Muffins

Raspberry Cream Cheese Sweet Rolls

Chocolate Bundt Cake with Cream Cheese Filling


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  • Reeboo2u says:

    Really good & easy to make. Perfect leftover, just pop in the microwave if you like them warm 🙂

  • Deb says:

    Second request question. Can l make these in mini muffin pans???

  • Shirley Bland says:

    Would like sweet potato casserole

    • Elizabeth Keeney says:

      Hi, Shirley! I work with iambaker and am happy to help with questions. Here is a sweet potato casserole you might like. Have a great day!

  • Darlene Stoffer says:

    Anything you might make with Pumpkin will be delicious! Now I need a soft PUMPKIN COOKY RECEIPE PLEASE IF YOU HAVE ONE?