Say hello to your new favorite fall baking recipe: Swirled Pumpkin Cream Cheese Muffins. These beauties are the perfect blend of pumpkin spice and rich, creamy goodness. With a tender pumpkin muffin base and a tangy cream cheese swirl baked right on top, they’re basically autumn in muffin form.

Why You’ll Love These Muffins

That luscious cream cheese topping? Like cheesecake and muffin had a baby.
Bursting with pumpkin spice flavor
Moist, tender crumb that stays soft for days
Stunning swirl makes them as pretty as they are tasty

Ingredients

Muffins:

1 3/4 cups all-purpose flour
1 tbsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 can (15 oz) pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil or melted butter
1 tbsp vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, room temperature
1/4 cup granulated sugar
1 large egg yolk
2 tsp vanilla extract

How to Make Them

Preheat oven to 375°F. Line a muffin pan with paper liners.
In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
In a large bowl, whisk pumpkin puree with both sugars. Add eggs, oil (or butter), and vanilla. Mix until smooth.
Gradually add dry ingredients to wet. Stir gently until just combined—don’t overmix.
Fill muffin cups 3/4 full with pumpkin batter.
In another bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla; mix until creamy.
Drop about 1 tablespoon of cream cheese mixture onto each muffin and swirl gently with a toothpick.
Bake for 18–20 minutes or until a toothpick inserted into the pumpkin part comes out with a few moist crumbs.
Cool in pan for 10 minutes before enjoying.

Pumpkin Muffin Tips

Don’t over-swirl the cream cheese; you want a distinct marbled look.
Room temperature cream cheese makes a smoother swirl.
These muffins stay moist for several days and are freezer-friendly too!
Make a double batch—they disappear fast!

From My Oven to Yours

I first whipped these up on a crisp October morning with a strong coffee in hand and my favorite fall playlist on repeat. The scent of pumpkin spice and vanilla filled the kitchen, and before long, these golden-topped muffins were cooling on the rack. They’ve been a seasonal staple ever since.

What to Pair with Pumpkin Cream Cheese Muffins

These are divine with a chai latte, black coffee, or even warm apple cider. For a sweet breakfast, pair with fruit and yogurt. They also make the perfect addition to brunch spreads or cozy afternoon snacks.

How to Store and Freeze

Store cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days. To freeze, wrap each muffin individually and store in a freezer-safe bag. Thaw at room temp or microwave for 20–30 seconds for a warm treat.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s well-drained to avoid soggy muffins.

Can I use the whole egg instead of just the yolk?

For the swirl, just the yolk helps it stay rich and creamy—but the full egg works in a pinch.

Can I add nuts or chocolate chips?

Totally! Chopped pecans or dark chocolate chips mix in beautifully.

A Fall Favourite in Every Bite

Swirled Pumpkin Cream Cheese Muffins are the ultimate pumpkin swirl muffins—moist, flavorful, and topped with that irresistible cream cheese swirl. Whether you’re new to fall baking or a seasoned pumpkin spice pro, this recipe is one to save, share, and savour.

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