Pumpkin Cream Cheese Swirl Muffins

These moist pumpkin cream cheese swirl muffins are the perfect breakfast treat for Autumn. With pumpkin puree, pumpkin spice, and a sweet cream cheese topping, they taste like Fall in a bite. You can whip up a batch in just 30 minutes!

It's Fall, AKA pumpkin spice season, AKA my favorite time of the year. Now is the perfect time to make pumpkin cream cheese swirl muffins! With pumpkin puree, a combination of warm spices, and a sweet cream cheese topping, these are the best moist pumpkin muffins ever.

These are moist, tender, and have the perfect Fall flavor. The base is made with an entire cup of pumpkin puree! That and the oil makes them incredibly moist. The delicious thick swirls of cream cheese melt into the muffins while they bake.

The best part, though, is that you can whip up a batch in 30 minutes! They're perfect to make for a Fall brunch or as an on-the-go breakfast treat.

If you love pumpkin, try pumpkin chai snack cake, brown butter pumpkin cheesecake, and almond flour pumpkin muffins. And for more cream cheese recipes, make coffee cupcakes with coffee cream cheese frosting or strawberry cream cheese icebox cake!

Jump to:

• Ingredient Notes
• Substitutions
• Helpful Equipment and Tools
• Step by Step Instructions
• Expert Baking Tips
• Additions and Variations
• Storage and Freezing
• Frequently Asked Questions
• More Muffin Recipes to Try
• 📖 Recipe
• 💬 Comments

Ingredient Notes

Here are some notes about the ingredients used. For quantities and the full instructions, see the recipe card below.

• Oil- I made the muffins with only oil, no butter. Oil is liquid at room temperature while butter is solid, which is why oil makes muffins extra moist! Use a flavorless oil like vegetable, avocado, or canola oil.
• Sugars- Granulated sugar sweetens the batter and holds on to moisture while brown sugar adds a warm, caramel-like flavor. You can use light or dark brown sugar, just make sure it's fresh and not dried out.
• Eggs- Use room temperature large eggs; take them out of the refrigerator an hour before baking. Eggs bind the ingredients together and help the muffins rise in the oven.
• Pumpkin puree- Use real pumpkin puree, not pumpkin pie mix! We want canned steamed pumpkin with no spices or sweeteners. The only ingredient should be pumpkin. Use extra puree to make pumpkin energy bites or sour cream pumpkin bread!
• Buttermilk- I love buttermilk muffins! This ingredient tenderizes the gluten stands, creating extra soft muffins. Take it out of the refrigerator with the eggs.
• Flour- All purpose flour gives the muffins a hearty structure but keeps the crumb tender.
• Baking powder- This leavener reacts with heat and helps the muffins rise. Baking powder has a relatively short shelf life, so check the expiration date on yours before using!
• Spices- Ground cinnamon, ginger, nutmeg, cloves, and allspice are all used to flavor the muffins with pumpkin spice goodness.
• Salt- Pumpkin muffins need a little salt or they'll be too sweet. Use finely ground table salt, kosher salt, or pink Himalayan salt.
• Cream cheese- Use full-fat softened cream cheese (in block form) for the swirl on top. Don't use cream cheese spread because it's too runny.
• Egg yolk- This helps the cream cheese swirl set as it bakes. Make sure it and the cream cheese are room temperature so they're easy to mix.

Substitutions

• Buttermilk: Plain kefir, sour cream, or Greek yogurt can be substituted for the buttermilk. Or you can make your own by mixing a tablespoon of vinegar or lemon juice with a cup of milk.
• Flour: Make gluten free pumpkin cream cheese muffins by using gluten free flour. I recommend Bob's Red Mill 1-to-1 Baking Flour.
• Spices: If you don't have the individual spices, use 1 tablespoon of pumpkin spice mix. It contains all the spices in the recipe and can be found at spice shops and most grocery stores.

Helpful Equipment and Tools

You need a 12-tin muffin pan filled with muffin liners. You also need an electric hand mixer. I recommend a food scale for accuracy too!

Step by Step Instructions

Before you start, preheat a conventional oven to 425°F/220°C. Line a muffin pan with liners and set aside.

Expert Baking Tips

• Use room temperature ingredients. It's important for the eggs, buttermilk, and cream cheese to be room temperature so they're all easy to mix. We don't want a lumpy cream cheese swirl!
• Don't overmix. Mix just until the dry patches of flour are combined. Overmixing the wet and dry ingredients makes too much gluten form, resulting in gummy, tough muffins.
• Don't over bake your muffins. Preheat your oven and keep and eye on the time to make sure the muffins stay perfectly moist and tender. Also consider getting an oven thermometer to make sure your oven's at the right temperature.

Additions and Variations

I have not tested these ideas, so if you try one, let me know how it goes in the comments below!

• Nuts: Fold in chopped nuts like walnuts or pecans for added crunch and a nutty flavor.
• Dried fruit: Incorporate diced dried fruit like raisins, cranberries, or chopped apricots for a burst of sweetness and chewiness.
• Chocolate chips: Mix in ½ cup semi-sweet, dark, or white chocolate chips.
• Orange zest: Add freshly grated orange zest to the batter for a citrusy note that complements the pumpkin flavor.
• Coconut: Mix in ⅓ cup shredded coconut to add a tropical twist and extra texture.
• Pumpkin seeds: Sprinkle pumpkin seeds on top of the muffins as a garnish and for a little crunch.

Storage and Freezing

Store the pumpkin cream cheese swirl muffins in an airtight container at room temperature for up to 5 days. I recommend placing some parchment paper between each muffin so they don't stick together. They last in the refrigerator for about a week too.

Freezing

You can freeze the muffins in an airtight container or freezer bag for up to 3 months. Simply thaw them in the fridge or on the counter for a couple hours until soft.

Frequently Asked Questions

More Muffin Recipes to Try

📖 Recipe