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.

Hand Holding Pumpkin Cream Cheese Swirl Muffin

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!

Pan of Pumpkin Cream Cheese Muffins Recipe

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.

Swirling Cream Cheese in Pumpkin Batter

How to Store Pumpkin Cream Cheese Swirl Muffins

There are a few ways to properly store muffins.

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: These muffins have cream cheese in them so folks will naturally want to refrigerate, which is the right thing to do in this case. (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
  • Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
Overhead of Pumpkin Cream Cheese Swirl Muffins with One Halved

How to Reheat Frozen Muffins

Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

Bit into Pumpkin Cream Cheese Swirl Muffin

More Muffin Recipes

5 from 11 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!

Ingredients

MUFFIN

  • 2 large eggs
  • ½ cup (109 g) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 can (15 ounces) pumpkin puree
  • 1 cup (200 g) granulated sugar
  • cup (67 g) packed brown sugar
  • cups (219 g) all-purpose flour
  • 1 tablespoon homemade pumpkin spice, (2 tablespoons if store-bought spice)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

CREAM CHEESE SWIRL

  • 8 ounces cream cheese
  • ½ cup (100 g) confectioners sugar

Instructions

  • Preheat oven to 375°F. Spray muffin tin and set aside.
  • In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
  • Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
  • In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
  • 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.
  • Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These pumpkin muffins are delicious! Recipe was very easy to follow and super easy to make. I was surprised that I made 16 nice size muffins with enough cream cheese mixture to top each muffin with a generous amount. I swirled the cream cheese topping with a toothpick gently through each muffin before baking. They looked exactly as pictured and were moist and very delicious!!! Making again tomorrow!!!

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

  3. Your cream cheese pumpkin pie recipe does not have the amounts of ingrediances listed ???? How much milk, how mAmy eggs, etc

    1. Hi, Janet! I work with iambaker and am happy to help with questions. If you scroll down far enough, you will see the full recipe. You can also click on the ‘jump to recipe’ button to get you there. I hope this helps, and have a great day!

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