When fall arrives, there’s nothing quite like pumpkin cream cheese swirl muffins to satisfy your seasonal baking cravings. Combining the warm spice of pumpkin pie flavor with a rich cream cheese swirl, these muffins are a treat for any time of day. Perfectly moist, visually stunning, and easy to make, they’re sure to become a staple in your autumn recipe collection.

Why You’ll Love These Muffins

Pumpkin cream cheese swirl muffins stand out because they are:

Packed with pumpkin spice flavor, perfect for fall.
Simple to prepare with ingredients you already have.
Lighter alternatives to store-bought versions.

If you enjoy fall baking as much as savory comfort food, these muffins pair beautifully with a hot drink or cozy meal. You can also check out this delicious Carrot Cake recipe for another crowd-pleasing baked treat.

Additionally, if you’re looking for a creamy yet savory option, you might enjoy these Cream Cheese Chicken Enchiladas, which also highlight the versatility of cream cheese in baking and cooking.

Ingredients You Need

For the Muffins:

Pumpkin puree: The base for flavor and moisture.
Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves.
Eggs and melted butter: Adds structure and richness.
Granulated sugar: Balances the earthy pumpkin flavor.

For the Cream Cheese Swirl:

Cream cheese: Use low-fat or full-fat, depending on your preference.
Sugar and vanilla: Sweetens and enhances flavor.
Egg yolk: Provides a smooth, creamy texture.

Step-by-Step Instructions

1. Prepare the Batter

Preheat the oven to 375°F and line a muffin tin with paper liners.
In a large bowl, mix the pumpkin puree, sugar, eggs, and melted butter.
Whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, and salt) and fold into the wet mixture.

2. Create the Cream Cheese Swirl

In a separate bowl, beat together the cream cheese, sugar, vanilla, and egg yolk until smooth.

3. Assemble the Muffins

Fill the muffin cups about ¾ full with the pumpkin batter.
Spoon the cream cheese mixture on top of each muffin and swirl gently with a toothpick.

4. Bake

Bake for 18–20 minutes or until a toothpick comes out clean. Allow to cool before serving.

Storage Tips

Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
Freeze: Wrap each muffin individually and freeze for up to 3 months.

Delicious Pairings

These muffins pair perfectly with:

A warm pumpkin spice latte or tea.
Savory dishes like Southern Fried Chicken for a comforting meal.

FAQs

Can I use homemade pumpkin puree?
Yes! Fresh puree enhances the flavor of your muffins.

How do I make the recipe gluten-free?
Substitute all-purpose flour with a gluten-free baking blend.

Can I freeze these muffins?
Absolutely! Wrap each muffin individually for easy storage.

Final Thoughts

These pumpkin cream cheese swirl muffins are everything you need to welcome the fall season. With their perfect balance of pumpkin spice and creamy topping, they’re ideal for breakfast, dessert, or a cozy snack. If you’re craving more autumn-inspired recipes, don’t miss this Cranberry Orange Bread with Simple Glaze, which offers another delicious option for fall baking.

Bake a batch today and embrace the flavors of the season! 🎃

Pumpkin Cream Cheese Swirl Muffins: A Perfect Fall Delight

Author: kynall

Print Recipe

Description

Delicious as a quick breakfast, to take as a snack when you’re on the go, or even to savor as dessert, these muffins can do it all. Here’s everything you need to know about making and enjoying these luscious pumpkin cream cheese swirl muffins.

Ingredients

Scale

For the muffins:

1 tsp. Baking soda
15 oz. Pumpkin puree I used a 15 oz can
½ C. Brown sugar
2 Eggs Large
1 Tbsp. Pumpkin pie spice
½ C. Vegetable oil
½ tsp. Salt
1 ¾ C. All-purpose flour
1 C. Granulated sugar
1 Tbsp. Vanilla extract

For the cream cheese swirl:

2 tsp. Vanilla extract
1 Egg yolk Large
8 oz. Cream cheese softened
¼ C. Granulated sugar

Instructions

How To Make Pumpkin Cream Cheese Swirl Muffins

Heat the oven to 375 degrees, and line the sections of a muffin tin with cupcake liners.
In a bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
Blend together the sugar, brown sugar, and pumpkin puree in a bowl.
Add in the eggs, oil, and vanilla extract until well blended.
Mix in the dry ingredients, and stir until smooth.
Spread the batter into the cupcake liners in the muffin tin.
Beat together the ingredients for the cream cheese swirl, and put a spoonful into each cupcake liner.
Swirl the cream cheese into the muffin batter with a toothpick.
Bake for 20 minutes, or until completely cooked through.
Let cool before serving.