Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins bring together the best of fall baking: warmly spiced, moist pumpkin muffins and a luscious, tangy cream cheese filling.

With bakery-style domed tops and an irresistible swirl in every bite, these muffins are the perfect treat for breakfast, snack, or dessert.

This recipe covers every detail for reliable, picture-perfect muffins, plus plenty of tips for customizing, storing, and serving them throughout pumpkin season and beyond.

Ingredients Checklist

Gathering your ingredients and prepping them in advance makes the process smooth and ensures delicious, consistent results.

Pumpkin Muffin Batter:

• 2 ½ cups (315g) all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine sea salt

• 2 tablespoons pumpkin pie spice (or see below for homemade)

• 1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling)

• 1 cup (200g) packed brown sugar

• ½ cup (100g) granulated sugar

• 3 large eggs, at room temperature

• ¾ cup (180ml) vegetable oil or melted coconut oil

• 2 teaspoons vanilla extract

Cream Cheese Swirl:

• 8 ounces (226g) cream cheese, softened to room temperature

• ¼ cup (50g) granulated sugar

• 1 egg yolk, at room temperature

• 1 teaspoon vanilla extract

Optional Add-ins and Toppings:

• ½ cup mini chocolate chips, toasted pecans, or walnuts (folded into batter)

• 2 tablespoons pumpkin seeds or cinnamon sugar (for topping)

• ¼ cup dried cranberries or chopped candied ginger

Homemade Pumpkin Pie Spice:
Mix 1 tablespoon cinnamon, 1 teaspoon ginger, 1 teaspoon allspice, ½ teaspoon nutmeg, ¼ teaspoon cloves.

For Pan Prep:

• Standard 12-cup muffin tin or 24-cup mini muffin tin

• Paper muffin liners or nonstick spray

Equipment:

• Stand mixer or electric hand mixer

• Mixing bowls (large and medium)

• Measuring cups and spoons

• Ice cream scoop or large spoon (for even portioning)

• Toothpicks for swirling and testing

• Wire rack for cooling

Step-by-Step Instructions

Taking the time for careful prep, mixing, and assembly ensures muffins with tall domes, tender crumb, and beautiful swirls.

• Preheat and Prepare Pan:
  Preheat oven to 425°F (220°C) for bakery-style domes. Line a 12-cup muffin tin with liners or grease generously.

• Make the Cream Cheese Swirl:
  In a medium bowl, beat cream cheese until smooth and lump-free. Add sugar, egg yolk, and vanilla; beat until creamy. If the filling is too thick, add 1 teaspoon milk. Set aside.

• Mix Dry Ingredients:
  In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. This disperses the leavening and spice evenly.

• Mix Wet Ingredients:
  In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth and glossy.

• Combine Wet and Dry:
  Add dry mixture to wet ingredients and gently fold until just combined; a few streaks of flour are okay. Fold in chocolate chips or nuts if using.

• Portion and Fill:
  Fill each muffin cup about ⅔ full with pumpkin batter. Spoon 1 generous tablespoon of cream cheese mixture on top of each muffin. Cover with a spoonful of remaining batter to fill ¾–⅞ full (don’t overfill). Dollop remaining cream cheese on top and gently swirl with a toothpick or skewer, creating a marbled effect—just a few gentle turns for the best look.

• Top and Bake:
  Sprinkle with pumpkin seeds, cinnamon sugar, or extra chips if desired. Bake at 425°F for 5 minutes, then lower oven to 350°F (175°C) without opening the door, and bake another 14–17 minutes (mini muffins, check at 10 minutes). Muffins are done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.

• Cool:
  Let muffins cool in pan 5–10 minutes, then transfer to a wire rack to cool fully (this keeps the bottoms from getting soggy).

Tips for Perfect Results

Attention to these pro baking tips will guarantee fluffy, moist muffins with stunning swirls every time:

• Softened cream cheese is crucial for a smooth swirl; beat until lump-free.

• Room temperature eggs create a better rise and blend evenly.

• Don’t overmix the batter—this prevents tough, dense muffins.

• High-heat start gives tall domes; lowering temp ensures tender centers.

• Portion evenly using an ice cream scoop for bakery-quality size and shape.

• Avoid overfilling to prevent messy overflow and flat tops.

• For gluten-free: Substitute a 1:1 gluten-free flour blend.

• For dairy-free: Use plant-based cream cheese and coconut oil in the batter.

• For mini muffins: Bake 8–11 minutes after lowering oven to 350°F.

Serving Suggestions

Pumpkin Cream Cheese Swirl Muffins are as versatile as they are delicious. Here’s how to make them the star of any occasion:

• Breakfast or Brunch: Serve warm with apple butter, honey, or cinnamon whipped cream.

• Dessert: Drizzle with caramel or maple glaze, or dust with powdered sugar.

• Holiday boards: Add to a brunch platter with fresh fruit, cheeses, and spiced nuts.

• On-the-go snack: Wrap cooled muffins individually for lunchboxes, picnics, or hikes.

• Gift idea: Arrange in a bakery box, tied with twine, for a thoughtful autumn treat.

Final Thoughts

These Pumpkin Cream Cheese Swirl Muffins combine the best of fall baking—moist, spiced pumpkin cake and tangy-sweet cream cheese—in every bite.

Thanks to careful tips, expert techniques, and creative add-in ideas, you’ll bake fluffy, gorgeous muffins that stay moist for days and wow any crowd.

Make them ahead for busy mornings, freeze extras for a pumpkin fix anytime, and enjoy the cozy comfort of autumn, one swirl at a time.