Moist & Fluffy Pumpkin Cream Cheese Swirl Muffins – Fall’s Favorite Treat!

If you’re craving something cozy, flavorful, and perfect for chilly mornings, look no further than these Pumpkin Cream Cheese Swirl Muffins. With a moist pumpkin spice base and a rich swirl of sweetened cream cheese, these muffins are the definition of bakery-quality at home.

Whether you’re prepping for a fall brunch, Thanksgiving breakfast, or simply want to fill your kitchen with the warm scent of pumpkin spice, this recipe is a guaranteed hit. Plus, they’re freezer-friendly and great for lunchboxes or on-the-go snacking.

 Why You’ll Love These Muffins

• Bakery-style texture: Soft, fluffy, and perfectly spiced.
• Irresistible swirl: Sweet cream cheese adds richness and contrast.
• One-bowl recipe: Easy cleanup, easy prep.
• Freezer-friendly: Make-ahead for busy mornings.
• Perfect for fall: Packed with cinnamon, nutmeg, and pumpkin flavor.

 Ingredients

For the Pumpkin Muffin Batter:

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract

For the Cream Cheese Swirl:

• 6 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

 Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2: Make the Muffin Batter

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In another bowl, combine the pumpkin puree, oil, both sugars, eggs, and vanilla. Mix well until smooth. Pour the wet ingredients into the dry and stir until just combined—do not overmix.

Step 3: Make the Cream Cheese Filling

In a separate bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.

Step 4: Assemble the Muffins

Spoon about 2 tablespoons of the pumpkin batter into each muffin cup. Add a heaping teaspoon of the cream cheese mixture on top. Then, add another tablespoon of pumpkin batter to cover the cream cheese.

Using a toothpick or skewer, gently swirl the cream cheese into the pumpkin batter for that signature marble effect.

Step 5: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese part) comes out clean.

Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

 Storage & Freezing

• Store in the fridge for up to 5 days in an airtight container.
• Freeze for up to 2 months. Wrap individually and thaw overnight in the fridge or microwave for 20–30 seconds.

 Serving Ideas

• Serve warm with a dollop of whipped cream or a dusting of powdered sugar.
• Pair with a hot latte, chai tea, or cold brew for the perfect fall morning.
• Add to a brunch board with other seasonal favorites like apple cider donuts or banana bread.

 Variations & Add-Ins

• Chocolate chip version: Add ½ cup mini chocolate chips to the pumpkin batter.
• Maple swirl: Use maple syrup in the cream cheese filling for extra fall flavor.
• Nutty twist: Fold in chopped pecans or walnuts for crunch.
• Gluten-free: Use a 1:1 gluten-free flour blend.

 Pro Tips for the Best Muffins

• Don’t overmix the batter—just until the flour is incorporated.
• Make sure cream cheese is fully softened to avoid lumps.
• Use a cookie scoop for even portioning.
• Let muffins cool before serving to help the cream cheese set properly.