Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling already contains sugar and spices, which will throw off the flavor and texture. Always use 100% pure pumpkin puree.

Can I make these muffins gluten-free?

Yes! Substitute a 1:1 gluten-free baking blend for the all-purpose flour. Choose one that includes xanthan gum for best results.

Can I use light cream cheese?

Absolutely. Light cream cheese works fine, the texture will be slightly softer, but the taste stays the same.

How can I make mini muffins instead?

Use a mini muffin tin and bake for 10–12 minutes. Perfect for kids or portion control!

Can I turn this recipe into a loaf?

Yes, pour the batter and swirl into a greased 9x5-inch loaf pan. Bake at 350°F for 45–55 minutes, or until a toothpick comes out clean.

The Best Pumpkin Cream Cheese Swirl Muffins

Name: Irresistible Pumpkin Cream Cheese Swirl Muffins
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 tablespoon pumpkin spice; 1 teaspoon baking soda; ½ teaspoon salt; 1 (15 oz) can pumpkin puree; 1 cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; ½ cup vegetable oil (or melted butter, cooled); 1 tablespoon vanilla extract; 8 oz cream cheese, room temperature; ¼ cup granulated sugar; 1 large egg yolk; 2 teaspoons vanilla extract

Description

These Pumpkin Cream Cheese Swirl Muffins are the ultimate fall treat, moist, spiced pumpkin muffins with a luscious cream cheese swirl baked right in. Ready in just 30 minutes, they’re a bakery-style favorite you can easily make at home for breakfast, brunch, or cozy snacking.

Equipment Needed

Muffin tin (12- or 18-count)
Paper or silicone liners
Two mixing bowls (one large, one medium)
Whisk or hand mixer
Rubber spatula
Toothpick (for swirling)

Ingredients

Scale

Muffins:

1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil (or melted butter, cooled)
1 tablespoon vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, room temperature
¼ cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners and set aside.
In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt until combined.
In a large bowl, whisk pumpkin puree, granulated sugar, and brown sugar until smooth.
Add eggs, vegetable oil, and vanilla extract. Whisk until fully incorporated.
Gently fold in the dry ingredients until just combined. Do not overmix.
Fill each muffin cup about ¾ full with batter.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and mix until creamy.
Top each muffin with about 1 tablespoon of cream cheese mixture. Use a toothpick to swirl into a marbled pattern.
Bake for 18–20 minutes or until a toothpick inserted in the pumpkin part comes out mostly clean.
Let cool 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Storage: Store Pumpkin Cream Cheese Swirl Muffins in an airtight container in the refrigerator for up to 5 days. Best enjoyed at room temperature or slightly chilled.
Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or warm briefly before serving.
Tip: Avoid overmixing for soft, fluffy muffins. If you don’t have pumpkin spice, mix 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice.
Related Recipe: Try our Cottage Cheese Banana Bread for another moist, bakery-style protein twist.

Prep Time: 12 minutes
Cook Time: 18 minutes
Category: Breakfast, Dessert, Fall Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 241
Sugar: 21g
Sodium: 176mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg