Moist Pumpkin Muffins with Cream Cheese Swirl
Skip the complicated fall bakes. These Moist Pumpkin Muffins with Cream Cheese Swirl are your new go-to.
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It’s officially baking season, and we all know what that means: easy muffin recipes for fall treats. If you’re craving something warm, cozy, not fussy, and full of flavor, these pumpkin muffins with a rich cream cheese swirl check every box. They’re moist, flavorful, and come together quickly with simple pantry ingredients. You don’t need a mixer or complicated instructions. Whether you’re baking for brunch, school snacks, or want something better with your coffee, this fall muffin recipe delivers every time.
So, no excuses. If you’re new to baking, this is the one to start with. If you’re a pro, you will make it many times!
If you are a muffin afficionado, check out our muffin recipes. For a gluten-free option, try our Banana Nut Muffins or these Vegan Dark Chocolate Chip Pumpkin Muffins. And if you like chewy mochi, try the pretty Ube Mochi Muffins using Trader Joe’s Ube Mochi Pancake Mix.
💡DID YOU KNOW?
Quickbread Muffins also known as American Muffins in the UK are common in 19th-century American cookbooks. There are two types of muffins: the quickbread type and the yeast-based type. Fannie Farmer’s Boston Cooking-School Cook Book mentions recipes for both types of muffins
🧁🎃Why this Moist Pumpkin Muffins with Cream Cheese Swirl recipe works
📝Ingredients to make these pumpkin swirl muffins
- 🎃 Pumpkin purée
- 🥚 Eggs
- 🍚 White sugar
- 🧈 Melted butter
- 🌾 All-purpose flour
- 🥄 Baking soda
- 🍁 Pumpkin pie spice
- 🧀 Cream cheese
Baker’s tips for better results
- Butter: Melt before using. I melt butter in the microwave, but a few minutes in a baking pan works too.
- Pumpkin purée: I use unsweetened since the recipe already has enough sugar. Adjust sugar based on how sweet you like your muffins.
- Cream cheese: Soften before mixing. Beat for a few minutes until completely smooth for the best swirl.
- Paper liners: I skip them for muffin recipes, but if you prefer, line your muffin pan before adding the batter.
🕓How to make these pumpkin muffins
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
Enjoy your pumpkin muffins with cream cheese swirl!
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FAQs about Pumpkin Muffins
❓How do I store these pumpkin muffins with cream cheese swirl?
Once cooled, store your muffins in an airtight container in the fridge for up to 4 days. Because of the cream cheese swirl, these aren’t meant for the counter. Pop one in the microwave for 10–15 seconds to warm it up before eating. Still soft, still moist, still amazing.
❓Can I freeze these muffins?
Yes and you should if you’re making a batch ahead. Let them cool completely, then wrap each muffin tightly in plastic wrap and freeze in a sealed container or freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge or microwave for a quick treat.
❓Why did my cream cheese swirl sink?
Cream cheese swirl trouble? It usually comes down to how it’s added. Make sure your cream cheese mixture is thick but spoonable. Swirl it lightly on top—don’t stir it in. Too much mixing and the swirl gets lost in the muffin.
❓Can I make these muffins gluten-free?
This recipe isn’t written to be gluten-free, but you can try substituting a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur’s). Just know that results may vary slightly depending on the flour you use and the texture will be different. Start with a test batch if you’re baking for guests.
📖RECIPE CARD
Pumpkin Muffins with Cream Cheese Swirl
Ingredients
Muffin Batter
- 1 ½ cups all purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¾ cup pumpkin puree unsweetened
- ½ cup butter melted
- 2 eggs
Cream Cheese Swirl
- 8 ounces cream cheese softened to room temperature
- 1 egg
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 350° Fahrenheit (175°Celsius). Prepare a nonstick 12-cup muffin pan
- In a large bowl, whisk together pumpkin puree, eggs, sugar, and melted butter until well combined
- Add the flour, baking soda, and pumpkin pie spice into the mixture. Mix ingredients together with a spatula until batter is smooth
- Set the batter aside
- In a medium bowl, beat the softened cream cheese until smooth
- Add egg and sugar and whisk until the mixture is creamy and smooth. Set aside
- Divide batter between the 12 muffin cups, filling each one about 2/3 full
- Add one tablespoon of the cheesecake mixture to the top of each muffin. Use a toothpick or wooden skewer to swirl the cream cheese across the top
- Bake muffins at 350° Fahrenheit (175°Celsius) for about 20 minutes, or until the toothpick comes out clean
- Allow the muffins to cool for about 15 minutes before removing them and let them cool completely on a wire rack
- Serve and enjoy!
Notes
- I don’t like paper liners for muffins, so I do not use them for muffin recipes. You can line the 12-cup muffin pan with paper liners if you wish
- Butter should be melted. I melt butter in microwave, but you can melt butter in a baking pan for a few minutes
- I use unsweetened pumpkin puree because the recipe uses enough sugar
- Soften cream cheese before mixing
