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pumpkin muffins with cream cheese swirl

Pumpkin Muffins with Cream Cheese Swirl

Delicious pumpkin-flavored muffins with an optional cream cheese swirl
Course Dessert
Cuisine American
Keyword pumpkin muffins
Prep Time 10 minutes
Cook Time 22 minutes
Servings 18 muffins
Author Jayme


Muffin Ingredients:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice (OR 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon ground ginger)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Swirl Ingredients:

  • 8 oz cream cheese (1 block)
  • 1/4 cup white sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract


  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Or use silicon muffin liners - I love them! Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In large bowl, mix together pumpkin, sugar and brown sugar.
  • Beat in eggs, vegetable oil and vanilla extract.
  • Slowly whisk in the flour mixture, until there are no lumps.
  • Fill muffin tins 3/4 full.
  • If using the cream cheese swirl: In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Store in the fridge. Great warm or cold!


This makes about 18 regular size muffins. You can also make them as mini-muffins, which make them very easy to eat! They bake for about the same amount of time.