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    Home » Desserts

    October 11, 2022

    Pumpkin Cream Cheese Swirl Muffin

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    Fall is all about baking cozy desserts, isn’t it? When temperature starts to
    drop, it’s time to pre-heat the oven for pumpkin pies, muffins, and apple
    tarts. Fall flavors like pumpkin, maple, apple, and cinnamon make these autumnal treats one of our favorites.
    Today, I’m here with a new fall recipe that makes a perfect start for your
    day. Featuring the delicious flavors of fall and a creamy cream cheese swirl,
    these Pumpkin Cream Cheese Swirl Muffins are a must-try! Don’t forget to double the batch because these gems won’t last long!


    A Feel Good Fall Dessert

    Glorious pumpkin muffins topped with thick swirls of sweet cream cheese that melt right into the top as they bake.
    You can’t go wrong with these Pumpkin Cream Cheese Swirl Muffins

    I can’t tell you how happy I am that fall has arrived! The leaves are falling and crunching under my feet on the sidewalk, and the mountains are turning all kinds of gorgeous shades of red, yellow, and orange.

    Aside from the beauty of autumn, I’m enjoying all of the pumpkin recipes I’ve been making recently: Pumpkin Spice Chocolate Oatmeal Cookies, No-Bake Pumpkin Spice Energy Bites, No-Bake Pumpkin Lasagna Dessert, Sheet Pan Pumpkin Pancakes, and Special Baked Pumpkin Spice Donuts, and I have another delectable recipe for you today: these Pumpkin Muffins with a Cheesecake Swirl!!


    What Makes these Pumpkin Cheese Swirl Muffins Special?

    It is hard to resist a muffin packed with pumpkin spice and a rich swirl of cream cheese. A tried and true recipe, I hope you enjoy it too as much
    as I do!

    Whether you’re a pumpkin fan or just looking for the best pumpkin muffins
    ever, these Pumpkin Cream Cheese Muffins will not disappoint.

    This muffin’s base is an extra moist pumpkin muffin made with the pumpkin
    puree. When they are baked, we top them with a thick swirl of sweet cream
    cheese that melts right into the top. It’s almost like a muffins that frosts
    itself!
    Moreover, these pumpkin muffins have few calories and
    only take less than 30 minutes to bake! WAY lighter than muffins from coffee shops or bakeries.

    Another thing to love about this recipe is that we use an entire can of pumpkin, so you’re not left with pumpkin puree leftovers.

    And the best part? Your kids will love decorating and frosting their own pumpkin cream cheese muffins!


    Ultra-moist and Decadent Muffins

    Soft and moist pumpkin cream cheese swirl muffins with warm spices and cream cheese. They will make your house smell like autumn.
    These Pumpkin Cream Cheese Muffins are going to make you fall in love from the first bite.

    Pumpkin Cheese Swirl Muffins Ingredients

    • Flour: You will need all purpose flour.
    • Cream cheese : Adds a rich, creamy, and slightly tangy flavor to our muffins. Mascarpone cheese can also be used.
    • Pumpkin spice: Also known as “pumpkin pie spice,” can be found in the spice section of your local supermarket. Or follow my instructions below to make your own!
    • Pumpkin puree: Also known as “canned pumpkin,” this can usually be found in the baking aisle of your grocery store (be careful not to grab the pumpkin pie filling by mistake).
    • Brown sugar: Adds a deep, caramel-like flavor to our muffins. If you don’t have brown sugar, you can use coconut brown sugar.
    • Eggs: Eggs allow us to incorporate more air into our muffins, resulting in a light and fluffy texture. Make sure your eggs are sitting at room temperature.
    • Baking Soda: Baking soda is the leavening agent that will make your muffins rise beautifully.
    • Honey: You will need honey for the muffin batter and the cream cheese filling. if you don’t have honey, you can use granulated sugar or maple syrup.
    • Oil: You can use vegetable oil, coconut oil, or avocado oil.
    • Salt: Add a dash of salt to balance the flavors.

    A Delicious Pumpkin Treat

    soft and moist pumpkin cream cheese swirl muffins that will make your house smell like autumn.
    Welcome fall season with the perfect dessert!

    Frequently Asked Questions (FAQs):

    Can you make mini pumpkin cream cheese muffins?

    Sure! They will bake for 12-14 minutes at 350°F. This recipe makes 12 large muffins, which means you’ll have a lot more mini muffins.

    What’s the difference between pumpkin puree and pumpkin pie filling?

    Pumpkin puree is cooked pumpkin that has been blended or mashed to a smooth consistency. There should be no additional seasoning, spice, flavoring, or sugar. On the other hand, pumpkin pie filling contains spices and flavoring and is sweeter.

    How to store these pumpkin muffins?

    Because of the cream cheese swirl, it’s best to store any leftover muffins in
    the refrigerator. They can be frozen, but in my opinion, fresh foodstuff taste best.
    Place the leftovers in plastic bags and freeze for up to three months. Before eating, allow them to defrost to room temperature.


    A Crowd Pleaser!

    You won't be able to resist these moist pumpkin muffins loaded with pumpkin flavor and creamy cream cheese.
    You won’t be able to resist these moist pumpkin muffins!

    Variations and Substitutions

    • Dairy-free: Use plant-based cream cheese.
    • Vegan: Replace the eggs with 2 flax eggs (to make a flax egg, combine tablespoon ground flax seed with 3 tablespoons water). Add a few tablespoons of water Allow it to sit for 10-15 minutes until it becomes gelatinous.) Also, use plant-based cream cheese.
    • Gluten-free: To make gluten-free, use all-purpose gluten-free flour (1:1 ratio).
    • Chocolatey: Add some chocolate chips to make your own chocolate chip pumpkin muffins.

    Top Tips

    • Use canned pumpkin (often labeled pure pumpkin puree) for this recipe, which contains only pumpkin. Pumpkin pie filling is a different ingredient that includes sweetener and spices.
    • Storage: Store your pumpkin cheesecake muffins in an airtight container in the refrigerator for up to 5 days.
    • Freezing: To freeze, wrap each completely cooled muffin in foil and place in a freezer bag. Muffins can be frozen for up to three months.
    • Make your own homemade pumpkin spice if you don’t have any on hand!
    • These muffins can be made sugar free by substituting honey for sugar free maple syrup and brown sugar for a sugar free form.

    Steps to Prep Pumpkin Cream Cheese Swirl Muffins

    First, preheat the oven at 350°F. In a large bowl combine the dry ingredients, white flour, pumpkin spice, baking soda and salt.  

    Pumpkin Cream Cheese Swirl Muffin batter

    Next, add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract to the flour mixture.  Mix until very well combined.

    Then, In a medium bowl mix together the softened room temperature cream cheese, honey and vanilla extract. 

    After that, Scoop about ¼ cup batter into oil sprayed cupcake liners or muffin tin.  I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.  

    Cupcake liners filled with the Pumpkin Cream Cheese Swirl Muffin batter

    Now, heat the softened cream cheese mixture for 15 seconds in the microwave, then scoop in the center of each pumpkin batter about ½ tablespoon of cream cheese mixture. Using a toothpick, gently swirl around the top of each muffin.

    Pumpkin Cream Cheese Swirl Muffins with a decadent cream cheese swirls

    Finally, place the muffin tin in the preheated oven and bake muffins for 18-20 minutes. Enjoy!


    Other Fall Recipes You Must Try:

    • Pumpkin Spice Chocolate Oatmeal Cookies
    • No-Bake, Pumpkin Spice Energy Bites
    • No Bake Pumpkin Lasagna Dessert
    • Sheet Pan Pumpkin Pancakes
    • Special Baked Pumpkin Spice Donuts
    • No Bake Marshmallow Crunch Cookies
    • Dalgona Coffee
    • Caramel Spice White Hot Chocolate
    • Healthy Coconut Macaroons
    • Double Chocolate Banana Bread Recipe

    Pumpkin Cream Cheese Swirl Muffin

    Pumpkin Cream Cheese Swirl Muffins

    Lama
    These soft and moist Pumpkin Cream Cheese Swirl Muffins will make your house smell like autumn. They are ready in 30 minutes and won't last long, so make sure to double the double batch!
    4.84 from 6 votes
    Print Recipe Comment Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 28 mins
    Course Dessert
    Cuisine American
    Servings 16 cupcakes
    Calories 274 kcal

    Ingredients
      

    BATTER

    • 1 ¾ cups all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup honey
    • 1 cup packed brown sugar or coconut sugar
    • 1 (15 oz) pumpkin puree
    • 2 eggs large
    • ½ cup coconut oil or vegetable oil, or avocado oil
    • 1 tablespoon vanilla extract

    Cream Cheese Frosting

    • 8 oz cream cheese
    • 1 tablespoon honey or granulated sugar
    • ½ tablespoon vanilla extract

    Instructions
     

    • Preheat the oven at 350°F. In a bowl combine the dry ingredients, white flour, pumpkin spice, baking soda and salt.  
    • Then add the wet ingredients, honey, brown sugar, pumpkin purée, eggs, coconut oil, and vanilla extract.  Mix until very well combined.
    • In a small bowl mix together the softened room temperature cream cheese, honey and vanilla extract. 
    • Scoop about ¼ cup batter into oil sprayed cupcake liners.  I used large cupcake liners which made 8 big cupcakes but this recipe will make about 16 regular sized cup cakes.  
    • Now heat the softened cream cheese mixture for 15 seconds in the microwave then scoop in the center of each cupcake batter about ½ tablespoon cream cheese frosting.  Using a toothpick, gently swirl around.
    • Bake for 18-20 minutes.

    Notes

    Helpful Tips:
    • Use canned pumpkin (often labeled “100% pure pumpkin”) for this recipe, which contains only pumpkin. Pumpkin pie filling is a different ingredient that includes sweetener and spices.
    • Storage: Store your muffins in an airtight container in the refrigerator for up to 5 days.
    • Freezing: To freeze, wrap each completely cooled muffin in foil and place in a freezer bag. Muffins can be frozen for up to three months.
    • Make your own homemade pumpkin pie spice if you don’t have any on hand!

    Nutrition

    Calories: 274kcalCarbohydrates: 41gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 35mgSodium: 198mgPotassium: 71mgFiber: 0.3gSugar: 33gVitamin A: 376IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Reader Interactions

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      Recipe Rating




    1. Deederh says

      October 11, 2022 at 10:03 pm

      I think you meant 1tbs of pumpkin pie spice not pumpkin puree

      Reply
      • Lama says

        October 12, 2022 at 2:49 pm

        YES! Fixed it 🙂

        Reply
    2. Tina says

      October 12, 2022 at 12:24 am

      Awesome thsnk thank you

      Reply
      • Lama says

        October 12, 2022 at 2:50 pm

        Hope you enjoy it!!

        Reply
    3. Kimberly says

      October 16, 2022 at 8:28 pm

      5 stars
      Absolutely delicious! I made them this morning and they were so moist and the cream cheese topping was such a delicious surprise. Can’t wait to see how they are after freezing!

      Reply
      • Lama says

        October 16, 2022 at 9:58 pm

        Hi Kimberly! I am so glad to hear you enjoyed these muffins! YAY!!

        Reply
    4. Tanja says

      December 20, 2022 at 1:13 am

      4 stars
      Way too sweet!! I didn’t have nearly enough brown sugar and only used 1/4c and went ahead with the full cup of honey. It’s still too sweet! But they are delicious, and turned out perfectly – didn’t stick to the muffin tin with a fantastic cream cheese swirl. Topped them with homemade cranberry sauce to take the sweetness down a notch. Thanks for the recipe, I’ll keep it!

      Reply
      • Lama says

        December 24, 2022 at 7:46 pm

        Thank you for the feedback Tanja! You can definitely add less sugar next time. We love them just the way they are but I understand some people aren’t used to too sweetness. Happy Holidays!

        Reply

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    I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

    About Me!

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