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Fall is here, and that means pumpkin spice is in the air! One of the best ways to enjoy this seasonal flavor is with pumpkin cream cheese swirl muffins. These muffins are the perfect combination of moist pumpkin spice cake and tangy cream cheese filling. In this blog post, we’ll take a closer look at what makes these muffins so delicious and share a recipe for you to try at home.

Pumpkin puree is the star ingredient of these muffins. This flavorful ingredient adds moisture and richness to the batter, making the muffins tender and soft. Pumpkin puree is also rich in fiber, vitamins, and minerals, making these muffins a healthier alternative to traditional baked goods.

The pumpkin spice blend is what gives these muffins their warm and comforting flavor. This spice blend typically includes cinnamon, nutmeg, ginger, cloves, and allspice. The combination of these spices creates a warm and cozy flavor that pairs perfectly with the pumpkin puree.

The cream cheese swirl is what takes these muffins to the next level. The tangy cream cheese filling is made by blending cream cheese, sugar, egg yolk, and vanilla extract. This mixture is then added on top of the pumpkin batter and swirled with a toothpick, creating a beautiful marbled effect. The cream cheese filling adds a creamy and tangy contrast to the sweet pumpkin batter, making these muffins irresistible.



  • 1 (15 ounces) can pure pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 cup packed brown sugar
  • 1 tablespoon pumpkin spice
  • 1/2 teaspoon salt
  • 1 cup granulated sugar


  • 8 ounces cream cheese
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg yolk


  1. Preheat the oven to 375°F (190°C) and line muffin pans with baking paper.
  2. In a mixing bowl, whisk together the pumpkin spice, salt, flour, and baking soda until well blended.
  3. In a separate bowl, whisk together the brown sugar, pumpkin puree, and granulated sugar until combined. Add the vanilla extract, eggs, and vegetable oil, and beat until well blended.
  4. Gradually add the flour mixture to the pumpkin mixture, beating after each addition until well blended.
  5. Transfer the batter to the muffin tins, filling each cup about 2/3 full.
  6. In a separate mixing bowl, beat together the cream cheese, granulated sugar, vanilla extract, and egg yolk until well blended.
  7. Place 1 tablespoon of the cream cheese mixture on top of each muffin, then use a toothpick to swirl the cream cheese into the batter.
  8. Bake for about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  9. Allow the muffins to cool for a few minutes before serving. Enjoy!

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