Pumpkin Cream Cheese Swirl Muffins

It’s that time of year. The time when pumpkin is everywhere. It may only be September 1, but there’s something about September that gives off autumn vibes. I wanted to ring in the fall-like weather (I know, fall isn’t officially here until later this month) with something pumpkin-y. I had a couple of leftover cans of pumpkin puree in the pantry from last year, and muffins were calling my name. That’s where these Pumpkin Cream Cheese Swirl Muffins come in.

Pumpkin Cream Cheese Swirl Muffins are the perfect balance of subtly sweet and comfortingly delicious. The muffins are slightly dense, moist, and packed with the fall pumpkin punch you love. The cream cheese swirl is a fantastic addition, giving them a cheesecakey edge. Plus, it makes them awfully pretty to give as a gift or to serve for dessert.

How to Make Pumpkin Cream Cheese Muffins

This Pumpkin Cream Cheese Muffin recipe is super easy to whip together. They only take about 20-25 minutes to prepare (I may have been multitasking while making them). You’ll want to:

• Mix the pumpkin muffin batter ingredients
• Mix the cream cheese swirl ingredients
• Scoop the muffin batter into a muffin pan lined with paper cups, filling about 3/4 of the way
• Spoon a small amount of cream cheese mix on top of each pumpkin-filled cup
• Take a knife and swirl the cream cheese into the pumpkin mix, repeating one more time
• Bake at 375° F for 18 minutes or until a toothpick comes out mostly clean

You can wait for the muffins to cool completely, but there’s no fun in that! I let them sit for about 15 minutes before diving right in. Enjoy!

FAQ

Can I freeze my muffins? Absolutely! They store incredibly well in a freezer-safe container or Ziplock bag. Just be sure only to take out what you want, as they should be consumed quickly after thawing.

How long do the muffins stay fresh? If you won’t be eating the muffins within three days, you can refrigerate them for up to a week.

Can I substitute reduced-fat or fat-free cream cheese? Yes, they still turn out great with a lighter cream cheese variation.

What is the best way to swirl the cream cheese? However, you like! You can create a zig-zag pattern, lift from the bottom to ‘fold’ it in, or create a circular motion that starts from the center and moves outward. The point is to incorporate the cream cheese throughout the batter without completely mixing it in.

What if I don’t like pumpkin? Haha, just kidding. If you don’t like pumpkin, you’re probably in the wrong place! But since you’re here, you’re likely ready for pumpkin deliciousness just like I am!

Can’t get enough of pumpkin? Try my Pumpkin Banana Cream Cheese Bread.

Print Recipe

Pumpkin Cream Cheese Swirl Muffins

(5 votes, average: 5.00 out of 5)

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Muffins – Dessert, Breakfast

Serves: 22

Prep Time: 20 – Cooking Time: 18 – Total Time: 38

These Pumpkin Cream Cheese Muffins are the perfect introduction to fall. Packed with pumpkin flavor and a scrumptious cheesecake swirl, you won't be able to stop with just one!

Ingredients

• Pumpkin Muffin Mix
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla
• 1 1/2 cups pumpkin puree
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp pumpkin pie spice
• 1 3/4 cups all-purpose flour
• Cream Cheese Mix
• 8 oz of cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla

Instructions

1

Preheat oven to 375° F

2

Whisk oil, sugar, and vanilla in a large bowl until combined. Whisk in the pumpkin puree, eggs, and milk until well incorporated.

3

Whisk in baking soda, baking powder, salt and pumpkin pie spice. Slowly add flour 1/4 cup at a time, whisking well after each addition.

4

In the bowl of a stand mixer or a separate bowl with a hand mixer, beat the cream cheese and granulated sugar until creamy. Add the egg and vanilla, mixing well. Scrape the bowl and mix again until the mixture is smooth.

5

Line two muffin pans with paper cups (22 of them). Spoon in the muffin batter until each one is between 2/3 and 3/4 full.

6

Scoop about 1 tablespoon of cream cheese filling on top of each. Use a knife to swirl or fold the cream cheese into the pumpkin muffin mix to create a multi-colored look.

7

Bake at 375° F for 18 minutes or until a toothpick comes out clean.

Nutrition

• 184 Calories
• 21g Carbohydrates
• 37mg Cholesterol
• 10g Fat
• 1g Fiber
• 3g Protein
• 126mg Sodium
• 13g Sugar

Notes

Let your muffins cool completely (or slightly) before enjoying. Store in an airtight container if you plan to finish them in 3-4 days. Freeze any leftovers in an airtight container or a Ziplock bag, taking a few out as needed.