There’s something magical about that first hint of autumn, the chill in the air, cozy sweaters, and yes, the unmistakable scent of pumpkin spice wafting through the kitchen. These Pumpkin Cream Cheese Swirl Muffins are everything fall should taste like: warm, spiced, soft, and just a little indulgent thanks to a velvety ribbon of sweet cream cheese running through each bite.
If you’ve ever loved those famous Starbucks pumpkin muffins, you’ll fall even harder for these. They’re easy, moist, and irresistibly beautiful, the kind of bake that looks bakery-level but takes less than 45 minutes from start to finish.
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray. - Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. - Combine Wet Ingredients
In another bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla until smooth and well blended. - Bring It Together
Pour the wet mixture into the dry ingredients and gently fold until just combined — be careful not to overmix (it’s okay if the batter looks a little lumpy). - Prepare the Cream Cheese Swirl
In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until silky and smooth. - Fill and Swirl
Spoon the pumpkin batter into each muffin cup, filling about ⅔ full. Add a spoonful of the cream cheese mixture on top of each, then use a toothpick or skewer to create beautiful swirls. - Bake to Perfection
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Tips & Tricks for Perfect Pumpkin Muffins
- Don’t overmix — that’s the secret to keeping muffins soft and tender.
- Use block-style cream cheese (not whipped) for the perfect swirl texture.
- Room temperature ingredients help both batters mix more evenly.
- For extra flavor, sprinkle a little coarse sugar or chopped pecans on top before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Substitutions & Variations
- Dairy-Free Version: Use dairy-free cream cheese and a neutral oil like avocado or coconut oil.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking mix.
- Healthier Swap: Substitute half the oil with unsweetened applesauce for a lighter texture.
- Extra Indulgence: Add a streusel topping made from brown sugar, flour, butter, and cinnamon for a bakery-style finish.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and well-drained. Too much water can make the batter dense.
Can I make these as mini muffins?
Definitely. Reduce bake time to 10–12 minutes and check for doneness early.
How should I store them?
Keep in an airtight container in the fridge up to 4 days. Warm slightly in the microwave before serving for that fresh-baked feel.
Nutrition Information (per muffin)
- Calories: 280 kcal
- Carbohydrates: 33g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 200mg
- Fiber: 2g
- Sugar: 20g
There’s something deeply comforting about baking these Pumpkin Cream Cheese Swirl Muffins, the scent alone feels like a hug from autumn itself. Whether you’re prepping for a cozy breakfast, a coffee date, or just craving a homemade treat that looks straight out of a café display, this recipe delivers every time.
So go ahead, warm up the oven, swirl that cream cheese with care, and let your kitchen smell like the best parts of fall. And when they’re gone (trust me, they will be fast), you’ll already be planning your next batch.
Pumpkin Cream Cheese Swirl Muffins — The Ultimate Fall Treat
Ingredients
For the Muffins:
- ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- 2 tsp large eggs
- 1 can (15 oz) pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Instructions
- Preheat & Prep Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
- Mix the Dry Ingredients In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine Wet Ingredients In another bowl, whisk the eggs, pumpkin puree, oil, milk, and vanilla until smooth and well blended.
- Bring It Together Pour the wet mixture into the dry ingredients and gently fold until just combined — be careful not to overmix (it’s okay if the batter looks a little lumpy).
- Prepare the Cream Cheese Swirl In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until silky and smooth.
- Fill and Swirl Spoon the pumpkin batter into each muffin cup, filling about ⅔ full. Add a spoonful of the cream cheese mixture on top of each, then use a toothpick or skewer to create beautiful swirls.
- Bake to Perfection Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.