Pumpkin puree, cream cheese, warm pumpkin spice, and vanilla come together in these Pumpkin Swirl Muffins—soft, creamy, and just plain cozy.
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 recipes that sneak up on you? The ones you didn’t expect to love as much as you do? That’s what happened with these Pumpkin Swirl Muffins. I’d been making plain pumpkin muffins for years—solid, reliable, nothing to complain about. But then one fall afternoon, probably while I was procrastinating cleaning the house, I thought, “What if I swirl cream cheese in there?” Honestly, it was one of those kitchen experiments that could’ve gone terribly wrong, like that time I added chili powder to hot chocolate because some magazine swore it was “life-changing.” Spoiler: it wasn’t.
But these muffins? Oh, they worked. My husband stole one fresh out of the oven (burned tongue and all), and even my kid—who usually gives pumpkin the side-eye unless it’s in pie form—asked for seconds. I think that’s when it hit me: this wasn’t just another muffin. These Pumpkin Swirl Muffins felt like fall wrapped in a hug, the kind of thing you’d bring to a neighbor and they’d immediately ask for the recipe.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Swirl Muffins Recipe?
Now, I’m not gonna pretend these muffins are revolutionary. They’re not reinventing the wheel here. But what they are is ridiculously good. The pumpkin keeps them soft and tender, no dry crumbs left behind. The pumpkin spice makes your kitchen smell like you’ve been simmering cider all day. And then there’s the cream cheese swirl—cheesecake meets muffin, and honestly, who’s saying no to that combo? They look fancy without trying, and I promise, people will assume you bought them from some bakery downtown. Little do they know, you probably whipped them up in leggings with flour on your shirt.
Ingredient Notes:
Let me break it down, because I’ve had my fair share of “oops, grabbed the wrong can” moments. (Looking at you, pumpkin pie filling mistake of 2018.)
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Pumpkin Puree – Pure pumpkin only. Not the pie filling stuff, unless you want extra sugar and weird spices sneaking in.
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Pumpkin Spice – Honestly, if fall had a scent, this is it. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves. Close enough.
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Sugars – White sugar for sweetness, brown sugar for that molasses-y depth. It’s like they balance each other out, yin and yang style.
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Cream Cheese – The swirl. The star. The reason you’ll eat two instead of one.
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Vegetable Oil – Keeps things moist. Butter works too, but oil gives them that fluffy, light crumb.
How To Make Pumpkin Swirl Muffins?
Alright, let’s get into the how-to. Don’t worry—it’s not rocket science.
Step 1: Heat things up.
Preheat your oven to 375°F. Line your muffin pan. Yes, use liners unless you enjoy scraping baked-on cream cheese for hours.
Step 2: Dry team.
Whisk flour, pumpkin spice, baking soda, and salt. Nothing exciting yet, but trust me, this step matters.
Step 3: Wet team.
Pumpkin, white sugar, brown sugar. Stir until smooth-ish, then add eggs, oil, and vanilla. The mix looks thick and glossy—exactly right.
Step 4: The marriage.
Slowly add dry into wet. Don’t overmix. Seriously, muffins don’t like being overworked. Fill your muffin cups about ¾ full.
Step 5: Swirl magic.
Beat cream cheese until smooth, then stir in sugar, yolk, and vanilla. Drop a spoonful on top of each muffin and swirl with a toothpick. It’ll look messy. Don’t panic. Messy swirls bake into gorgeous marbled tops.
Step 6: Bake.
18–20 minutes. Toothpick test. Done. Your kitchen should smell like fall exploded in the best way.
Step 7: Eat (but maybe wait?).
Cool a bit before biting in unless you’re into tongue burns. Personally, I like them room temp or straight from the fridge—it makes the cream cheese swirl taste cheesecake-y.
Want To Save This Recipe?
Storage Options:
Here’s the honest truth: these muffins barely last two days in my house. But if you’ve got better self-control, here’s the deal. At room temp, they’re fine for about a day. For longer, stick them in the fridge—they’ll last up to 5 days. Pro tip: they taste amazing cold. And yes, you can freeze them. Wrap each one individually, toss in a freezer bag, and stash away for those random pumpkin cravings that hit in, say, April.
Variations and Substitutions:
The thing about muffins? They’re forgiving. A few ideas if you feel like playing around:
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Whole Wheat Flour – Adds nuttiness, makes them a bit denser, but still good.
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Maple Syrup or Honey – Swap for part of the sugar if you’re chasing a different kind of sweetness.
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Mix-ins – Chocolate chips (yes), chopped pecans, or even cranberries for a little tart bite.
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Spice Switch – Heavy on cinnamon if that’s your vibe. Or add ginger for a kick.
What to Serve with Pumpkin Swirl Muffins?
They’re great solo, but if you want to pair them, here’s what works:
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Coffee or Tea – Pumpkin spice latte with pumpkin swirl muffins? Overkill? Maybe. Worth it? Absolutely.
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Fruit Salad – A fresh balance if you’re pretending to be healthy.
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Yogurt – Turns muffins into breakfast, or at least makes you feel better about eating two.
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Whipped Cream or Ice Cream – Dessert, done. No explanation needed.
Frequently Asked Questions:
Can I make them ahead?
Totally. They’re even better the next day, honestly. The flavors settle in.
Do they freeze?
Yes, and thank goodness. They’ll last up to 2 months in the freezer. Perfect for surprise guests or surprise cravings.
Do I really need muffin liners?
Look, you don’t have to. But unless you love scrubbing pans, just use them.
Pumpkin Swirl Muffins are basically fall in muffin form—warm, spiced, creamy, and cozy. They’re not perfect, but that’s what I love about them. Kind of like fall itself: a little messy, unpredictable, but always worth it. So what do you think—are you eating yours fresh from the oven, or straight from the fridge like cheesecake?
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 Swirl Muffins
Ingredients
For the 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
- 1 tablespoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
Prepare the oven and pan.
- Preheat the oven to 375°F (190°C). Line a standard muffin pan with paper baking cups and set aside.
Mix the dry ingredients.
- In a medium mixing bowl, whisk together the flour, pumpkin spice, baking soda, and salt until well blended.
Combine the wet ingredients.
- In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, mixing until smooth and well combined.
Incorporate dry into wet mixture.
- Gradually add the flour mixture into the pumpkin mixture, whisking gently until no streaks of flour remain. Take care not to overmix. Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Prepare the cream cheese swirl.
- In a medium bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract, and mix until fully combined and creamy.
Add and swirl topping.
- Place approximately one tablespoon of the cream cheese mixture onto each muffin. Use a toothpick or skewer to gently swirl it into the batter to create a marbled effect.
Bake.
- Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve.
- Allow the muffins to cool in the pan briefly before transferring to a wire rack. Serve at room temperature or chilled.
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!
