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Pumpkin Cream Cheese Swirl Muffins

Updated on 4 min read

Quick Description

Moist, spiced pumpkin muffins with creamy cheesecake-style swirls baked in — these Pumpkin Cream Cheese Swirl Muffins are a bakery-worthy treat made right at home. Sweet, tangy cream cheese balances the warm pumpkin spices for a delightful fall (or year-round!) bake.

Servings & Timing

  • Servings: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20–22 minutes
  • Total Time: ~35–40 minutes

Ingredients List

For the Pumpkin Muffin Batter

  • 1 ¾ cups all-purpose flour
  • 1 cup pumpkin purée (not pie filling)
  • ½ cup vegetable oil (or melted butter)
  • 1 cup sugar (or ½ sugar + ½ brown sugar for richness)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or mix cinnamon, nutmeg, ginger, cloves)

For the Cream Cheese Swirl

  • 8 oz cream cheese, softened
  • ¼ cup sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven:
    • Set oven to 350°F (175°C). Line muffin tin with paper liners.
  2. Make Muffin Batter:
    • In a large bowl, whisk pumpkin, oil, sugar, eggs, and vanilla.
    • In another bowl, whisk flour, baking soda, baking powder, salt, and spices.
    • Stir dry into wet until just combined.
  3. Make Cream Cheese Swirl:
    • Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  4. Assemble Muffins:
    • Fill muffin liners ⅔ full with pumpkin batter.
    • Add ~1 tablespoon cream cheese mixture on top of each.
    • Use a toothpick to swirl gently.
  5. Bake:
    • Bake 20–22 minutes until muffins spring back when touched.
    • Cool 5 minutes in pan, then transfer to wire rack.

Additional Notes

  • Don’t overmix batter — it keeps muffins fluffy.
  • Swirl gently; too much mixing blends the layers.
  • Muffins taste even better the next day after chilling.

Dietary Info

  • Vegetarian
  • Can be made Gluten-Free (use GF flour blend)
  • Can be made Lower-Sugar (use monk fruit or stevia blend)

Brief Introduction

Pumpkin and cream cheese are a match made in heaven — think pumpkin pie meets cheesecake, in muffin form. Perfect for cozy mornings with coffee or as a sweet after-dinner snack, these muffins feel indulgent yet are easy to whip up in under an hour.

Step-by-Step Cooking Guide (Narrative Expansion)

Step 1: The Pumpkin Batter
Pumpkin purée brings natural moisture. The blend of spices transforms simple batter into warm, bakery-style muffins.

Step 2: The Cream Cheese Filling
Sweet and tangy cream cheese gives richness, almost like hidden cheesecake bites inside the muffin.

Step 3: The Swirl Technique
Adding cream cheese on top and swirling creates bakery-style marbled tops that look stunning and taste amazing.

Step 4: The Bake
At ~20 minutes, muffins rise beautifully, with golden edges and creamy swirls.

Ingredient Details & Substitutions

  • Pumpkin Purée: Fresh or canned; just avoid “pumpkin pie filling.”
  • Oil vs. Butter: Oil gives more moisture; butter gives more flavor.
  • Sugar: Swap half with brown sugar for caramel notes.
  • Cream Cheese: Full-fat gives best texture, but light cream cheese works too.

Recipe Variations & Serving Suggestions

  1. Chocolate Pumpkin Muffins – Add chocolate chips.
  2. Nutty Muffins – Stir in walnuts or pecans.
  3. Savory Twist – Use less sugar, add goat cheese swirl.
  4. Mini Muffins – Bake smaller portions (12–14 min).
  5. Frosted Version – Add cream cheese frosting after cooling.

Storage & Make-Ahead

  • Store at room temp 2 days, fridge up to 5 days.
  • Freeze up to 2 months; thaw overnight.
  • Best enjoyed slightly chilled for creamy swirl texture.

FAQs

Q1: Can I use fresh pumpkin?
Yes — roast and purée fresh pumpkin, but drain excess liquid.

Q2: Can I make them without cream cheese?
Yes — just bake pumpkin muffins. Still delicious.

Q3: Can I double the cream cheese filling?
Absolutely! Makes them extra cheesecake-like.

Q4: Do these work as jumbo muffins?
Yes — bake 5–10 minutes longer.

Optional Personal Story

I first baked these during fall to bring to a family brunch. My niece, who “hates pumpkin,” ended up eating three. The cream cheese swirl made her forget all about the pumpkin — it’s the perfect gateway muffin for pumpkin skeptics!

Call-to-Action

If you’re craving bakery-style muffins at home, try these Pumpkin Cream Cheese Swirl Muffins. Double the batch and freeze some for busy mornings — you won’t regret it.

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