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Pumpkin Cream Cheese Swirl Muffin
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4.92 from 12 votes

Pumpkin Cream Cheese Swirl Muffins

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 batch!
Prep Time10 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Dessert
Cuisine: American
Keyword: Fall desserts, pumpkin desserts, pumpkin muffins
Servings: 16 cupcakes
Author: Lama

Ingredients

BATTER

  • 1 3/4 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 1/4 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 1/2 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: 274kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 198mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 376IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg