Pumpkin puree, cream cheese, streusel, and fall spices make these Pumpkin Cream Cheese Muffins with Swirl Filling your coziest treat yet.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know those days when you swear you’ll just “make something simple,” and suddenly your kitchen looks like a pumpkin spice hurricane hit? That was me the first time I made these Pumpkin Cream Cheese Muffins with Swirl Filling. I had cream cheese that needed using (isn’t that always the case?), a can of pumpkin I’d been avoiding since last fall, and one of those moods where you just want to bake your way out of a funk.
And I’ll be honest—my first batch was not pretty. The cream cheese swirl was more like cream cheese blobs, and the streusel clumped so badly it looked like a toddler had decorated. But here’s the thing: everyone ate them anyway. My husband went back for seconds, the kids grabbed them off the counter before I even finished cleaning up, and I thought, okay… maybe there’s something here. Sometimes the best recipes aren’t perfect—they’re just the ones that taste like home.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Cream Cheese Muffins with Swirl Filling Recipe?
These muffins are basically fall wrapped in a cupcake liner. You’ve got pumpkin spice in the batter, a creamy cheesecake-like center, and that crunchy streusel topping that’s the equivalent of cozy socks. They’re the kind of muffins that trick you into thinking you’re a professional baker, even if you’re making them in yoga pants with flour on your sweater.
And let’s be real: they’re versatile. Breakfast? Yep. Dessert? Definitely. Sneaky 10 p.m. snack while binge-watching Netflix? Don’t even pretend you wouldn’t.
Ingredient Notes:
Let me break it down, because every piece of this muffin magic has its role.
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Pumpkin Puree – Stick with the plain stuff, not the pumpkin pie filling. We’re in charge of the spice here, thank you very much.
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Cream Cheese – Go full-fat. Life’s too short for skim when you’re making a cheesecake swirl.
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Brown Sugar – Adds that cozy, molasses-y depth. White sugar just doesn’t hit the same way.
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Sour Cream – Keeps the muffins tender. If you’ve only got Greek yogurt, don’t panic, it’ll work fine.
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Spices – Pumpkin pie spice, cinnamon, nutmeg. They’re basically fall’s cologne.
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Streusel – A mix of flour, butter, sugar, and spice. Honestly, I’d put streusel on everything if I could.
How To Make Pumpkin Cream Cheese Muffins with Swirl Filling?
Step 1: The Filling
Beat cream cheese, sugar, yolk, and vanilla until smooth. Pop it in the fridge so it firms up. (Learn from me: don’t taste-test too much or you’ll be scraping the bowl for crumbs later.)
Step 2: The Streusel
Flour, sugar, butter, cinnamon, nutmeg. Rub it together until it looks crumbly. And yes, you’ll be tempted to eat it straight. I always do.
Step 3: The Muffin Batter
Dry ingredients (flour, spices, leavening) in one bowl, wet stuff (eggs, sugars, pumpkin, oil, sour cream, vanilla) in another. Stir them together gently. The batter will be thick—don’t panic, that’s how it should be.
Step 4: Assemble
Line your muffin tin. Batter on the bottom, a spoonful of cream cheese filling in the middle, then more batter on top. Finish with streusel, press it down lightly so it sticks.
Step 5: Bake
Start at 425°F for five minutes (that’s the bakery-style dome trick), then drop to 350°F and bake for another 15–18 minutes. The smell? Pure fall candle, except edible.
Cool for 10 minutes if you have patience. I usually burn my tongue because I don’t.
Want To Save This Recipe?
Storage Options:
Because of the cream cheese filling, these need to live in the fridge. They’ll stay good for about four days. Want to save some for later? Wrap them up and toss in the freezer. Future-you will thank past-you on a random Tuesday.
Variations and Substitutions:
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Swap sour cream for Greek yogurt if that’s all you’ve got.
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Use a gluten-free flour blend if you want them gluten-free. They hold up surprisingly well.
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Add chopped pecans or walnuts to the streusel if you like crunch.
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Make them into mini muffins for parties or kid snacks. Just shorten the baking time.
What to Serve with Pumpkin Cream Cheese Muffins with Swirl Filling?
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A hot mug of coffee or chai latte—pumpkin spice overload in the best way.
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Warm muffin + vanilla ice cream = instant dessert win.
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Pair with eggs or bacon for a sweet-and-savory breakfast plate.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of puree?
Nope. Pumpkin pie filling has sugar and spice already—it’ll mess with the balance.
Why do you start baking at 425°F?
That quick blast of heat makes the muffins puff up beautifully, like the ones from a bakery.
Do they really have to be refrigerated?
Yes. The cream cheese swirl means they can’t just sit out. Bonus: they taste even better cold the next day.
So that’s it—Pumpkin Cream Cheese Muffins with Swirl Filling that are as messy, cozy, and comforting as fall itself. Would you eat them warm with melty cream cheese or chilled straight from the fridge?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Cream Cheese Muffins with Swirl Filling
Ingredients
For the Cream Cheese Filling:
- 8 ounces cream cheese softened
- ¼ cup light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup cold unsalted butter cubed
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Muffins:
- 2 cups all-purpose flour 250 g
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
Instructions
Prepare the Filling:
- In a medium bowl, combine the cream cheese and brown sugar. Beat until smooth. Blend in the egg yolk and vanilla extract. Cover and refrigerate until needed.
Prepare the Streusel:
- In a separate bowl, combine the flour, brown sugar, butter, cinnamon, and nutmeg. Blend with a pastry cutter or rub between fingers until coarse crumbs form. Cover and refrigerate.
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line 14 muffin cups with paper liners.
Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt. In another bowl, whisk the eggs with the brown and granulated sugar until well combined. Stir in the pumpkin puree, oil, sour cream, and vanilla extract. Combine the wet ingredients with the dry ingredients, mixing gently until just incorporated.
Assemble the Muffins:
- Fill each prepared muffin cup about one-third full with batter. Add one tablespoon of the cream cheese filling in the center, then top with the remaining batter until cups are nearly full. Sprinkle the streusel topping evenly over each muffin, pressing lightly so it adheres.
Bake the Muffins:
- Bake at 425°F (220°C) for 5 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack. Serve once cooled, or store appropriately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
