Name: Pumpkin Swirl Muffins
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 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 (or melted, cooled butter); 1 tablespoon vanilla extract; 8 oz cream cheese, at room temperature; ¼ cup granulated sugar; 1 large egg yolk, at room temperature; 2 teaspoons vanilla extract

Pumpkin Swirl Muffins are a cozy, fall-inspired treat that combines the warm spices of a moist pumpkin muffin with a rich, creamy swirl of sweetened cream cheese. Baked to golden perfection in just 30 minutes, these marbled beauties are just as perfect for breakfast as they are for dessert. The cream cheese melts right into the top, creating a beautifully swirled and irresistibly soft muffin every time.

Why You’ll Love This Recipe

These muffins are quick, easy, and loaded with autumn flavor. The pumpkin base is soft and spiced, while the cream cheese swirl adds a tangy-sweet contrast that takes them to the next level. You only need simple ingredients and one bowl for each mixture, making cleanup a breeze. Whether you’re baking for a fall brunch, school snack, or just to fill your home with the scent of the season, this recipe delivers. Pumpkin Swirl Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (or melted, cooled butter)
1 tablespoon vanilla extract

For the Cream Cheese Swirl:
8 oz cream cheese, at room temperature
¼ cup granulated sugar
1 large egg yolk, at room temperature
2 teaspoons vanilla extract

Directions

Preheat the oven to 375°F (190°C). Line a muffin pan with paper baking cups and set aside.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt.
In a large bowl, combine pumpkin puree, granulated sugar, and brown sugar. Whisk until smooth.
Beat in the eggs, oil, and vanilla extract until fully incorporated.
Slowly mix in the dry ingredients just until no lumps remain—do not overmix.
Fill each muffin cup about ¾ full with the pumpkin batter.
In another bowl, beat the cream cheese until smooth. Add the sugar, egg yolk, and vanilla extract and mix until fully combined.
Add about 1 tablespoon of the cream cheese mixture to the top of each muffin and use a toothpick or knife to swirl it into the batter. Swirling is optional; spooning it on top works too.
Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin part comes out clean with a few moist crumbs.
Let the muffins cool in the pan for 10 minutes before serving or transferring to a wire rack to cool completely.

Servings and timing

Yield: 12 muffins
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes

Variations

No Pumpkin Spice? Make your own by mixing 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, ½ tsp nutmeg, and ½ tsp allspice.
Mini Muffins: Use a mini muffin tin and bake for 10–12 minutes for bite-sized treats.
Add a Crumb Topping: Sprinkle a cinnamon-sugar streusel on top for a bakery-style finish.
Bake a Loaf: Pour the batter into a greased loaf pan and bake for about 50–60 minutes for a delicious pumpkin swirl bread.
Maple Cream Cheese Swirl: Replace the vanilla in the cream cheese mixture with maple extract for a deeper fall flavor.

Storage/Reheating

Store muffins in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, bring them to room temperature before serving or warm them slightly in the microwave.

You can also freeze these muffins (preferably unfrosted) for up to 3 months. Thaw overnight in the refrigerator and warm gently before eating.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s thick and not watery. Strain any excess moisture if needed.

Do I have to swirl the cream cheese?

Swirling is optional. You can also just dollop the cream cheese mixture on top for a marbled effect.

Can I make these muffins gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I use butter instead of oil?

Yes, use melted and cooled butter in place of the vegetable oil for a richer flavor.

How do I know when the muffins are done?

Insert a toothpick into the pumpkin portion; if it comes out clean or with a few moist crumbs, they’re ready.

Can I double this recipe?

Absolutely. Double all ingredients and use two muffin pans, or bake in batches.

What if I don’t have pumpkin spice?

Make a homemade blend using cinnamon, ginger, cloves, nutmeg, and allspice.

Can I make this as a loaf?

Yes, pour the batter and cream cheese swirl into a greased loaf pan and bake for 50–60 minutes.

How do I prevent muffins from becoming dry?

Avoid overmixing the batter and bake just until a toothpick comes out with a few moist crumbs.

Are these muffins freezer-friendly?

Yes, freeze them in a sealed container for up to 3 months. Thaw in the fridge or at room temperature before serving.

Conclusion

Pumpkin Swirl Muffins are the ultimate fall indulgence—moist, warmly spiced, and swirled with luscious cream cheese. They come together quickly and look as good as they taste, making them perfect for seasonal gatherings, lunchbox treats, or cozy afternoons at home. Once you try them, they’re sure to become a favorite every autumn.