Pumpkin Cream Cheese Swirl Muffins Recipe

In addition to being tender and moist, sweet and spicy, and topped with a creamy and tangy mixture, these Pumpkin Cream Cheese Swirl Muffins are absolutely out of this world amazing. The ultimate pumpkin muffins are made by using a number of the ingredients that are used in traditional pumpkin bread. After that, we take them to the next level by covering them with a cream cheese topping that is both luxurious and creamy.

The versatility of these muffins allows them to be enjoyed as a quick breakfast, as a snack when you’re on the run, or even as a dessert. They are delicious in all of these capacities. This article will provide you with all the information you require to successfully prepare and enjoy these scrumptious pumpkin cream cheese swirl muffins.


History of Pumpkin Bread and Pumpkin Muffins

Pumpkin breads and pumpkin muffins have been around for a longer period of time than even Thanksgiving, which is the holiday that is most commonly associated with them. The Native Americans were using pumpkin in their cookery for a very long time before any European settlers arrived in North America. Pumpkins were one of the first crops that were grown for human use in North America thousands of years ago.

But the popularity of pumpkin bread and pumpkin muffins as we know them today really took off in the early twentieth century. This was after Libby’s began selling canned pumpkin in the late 1920s, which made baking with the ingredient substantially easier and more available. This led to Pumpkin Bread and Pumpkin Muffins becoming quite popular.

Pumpkin Cream Cheese Swirl Muffin Ingredients

In order to create mouthwatering treats, these muffins mix straightforward and easily accessible components. So, here is what you require:

Without flour, baking soda, and salt, it is difficult to produce muffins. These three ingredients are essential for baking.

Instead of picking up a container of pumpkin pie spice and using only a teaspoon or two, we discovered that you can achieve a remarkable fall flavor by simply adding each of these spices individually. Ground cinnamon, nutmeg, and ginger are the three spices that we found to be the most effective here.

You read that correctly: these muffins make use of the full can of pumpkin.

also eggs and butter, which are also staples in the refrigerator, are included in the muffin batter.

These sweeteners are distributed evenly between the muffin batter and the cream cheese swirl topping. Granulated sugar and vanilla extract are the sweeteners that are used.

Egg yolk and cream cheese: Before you begin, make sure that your cream cheese is at room temperature. This will make it much simpler to combine the ingredients and evenly distribute them over the muffins. Due to the presence of egg yolk, the cream cheese layer has a texture that is reminiscent of cheesecake. For the purpose of ensuring that you experience the delightful combination of sweet and sour flavors in each and every bite, we choose to apply the cream cheese mixture on the top of our muffins rather than putting it inside the muffin itself.


How To Store Pumpkin Cream Cheese Swirl Muffins

It is recommended that you store these Pumpkin Cream Cheese Swirl Muffins in the refrigerator due to the delicious cream cheese swirl. However, if you are cooking them in the morning and serving them later that day, it is acceptable to leave them out for a few hours.

Having said that, we favor eating them at room temperature, so make sure to move them from the refrigerator to the counter a little bit before you intend to serve them.

ALSO READ : The BEST No-Bake Desserts

Can You Freeze Pumpkin Cream Cheese Swirl Muffins?


It is quite unlikely that a batch of these Pumpkin Cream Cheese Swirl Muffins will be able to be stored in the freezer for an extended period of time. Furthermore, because the cream cheese layer is on top, we do not advocate freezing them because doing so would cause the texture of that layer to change over time.

In the event that you do need to prepare them a day or two in advance, you are able to do so and continue to preserve them in the refrigerator.

Contributions were made by Alyssa Sybertz to the editorial.



Paper muffin liners or baking spray with flour

1 3/4 cups of all-purpose flour, which is approximately 7 1/2 ounces

1 milligram of baking soda

2 milligrams of ground cinnamon

1/2 milligram of kosher salt

1.5 milligrams of ground nutmeg

1.5 milligrams of ground ginger

1. One pumpkin can, fifteen ounces

2 full-sized eggs

a half cup of unsalted butter, melted and cooled, equaling four ounces

one and a half cups of granulated sugar, split

split one and a half teaspoons of vanilla extract

Cream cheese, 8 ounces, when it is at room temperature

1 yolk of a big egg


Bake the muffins in an oven that has been preheated to 375 degrees Fahrenheit. In two muffin trays with a capacity of twelve cups each, place eighteen paper liners. Alternatively, spray two muffin trays with baking spray.

Make muffin batter:

A big bowl should be used to combine the following ingredients: flour, baking soda, cinnamon, salt, nutmeg, and ginger. A medium bowl should be used to combine pumpkin, eggs, butter, one and a half cups of sugar, and one teaspoon of vanilla extract by whisking them together. To the flour mixture, add the pumpkin mixture, and stir until the ingredients are just combined. Approximately one-fourth of the batter should be distributed evenly among the muffin cups.

Make cream cheese mixture:

Cream cheese, egg yolk, the remaining quarter cup of sugar, and half a teaspoon of vanilla extract should be mixed together in a small bowl until they are completely smooth. With a wooden skewer, carefully swirl the cream cheese mixture over the pumpkin batter in each muffin cup. Dollop approximately one spoonful of the mixture onto the batter.

Bake muffins:

Bake for 18 to 22 minutes in an oven that has been preheated until a wooden pick that has been inserted in the center comes out clean. After ten minutes, remove the muffins from the muffin tray and serve them warm. Alternatively, transfer them to a wire rack to let them to cool completely.

1. **What are Pumpkin Cream Cheese Swirl Muffins?**
– Pumpkin Cream Cheese Swirl Muffins are moist and flavorful pumpkin muffins with a creamy swirl of sweetened cream cheese baked into the center. They’re a delicious combination of pumpkin spice flavors and tangy cream cheese.

2. **What ingredients do I need to make Pumpkin Cream Cheese Swirl Muffins?**
– The ingredients typically include all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and cream cheese for the swirl.

3. **How do I make the cream cheese swirl for these muffins?**
– To make the cream cheese swirl, you’ll need to beat softened cream cheese with sugar and vanilla extract until smooth. This mixture is then dolloped onto the pumpkin muffin batter before baking and swirled gently with a toothpick or knife to create a marbled effect.

4. **Can I use fresh pumpkin instead of canned pumpkin puree in this recipe?**
– Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Simply roast, puree, and strain fresh pumpkin to use in the recipe, making sure it’s smooth and free of excess moisture.

5. **How should I store Pumpkin Cream Cheese Swirl Muffins?**
– Store the muffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them longer, store them in the refrigerator for up to 1 week.

6. **Can I freeze Pumpkin Cream Cheese Swirl Muffins?**
– Yes, you can freeze Pumpkin Cream Cheese Swirl Muffins for longer storage. Wrap them individually or as a batch tightly in plastic wrap and aluminum foil, then place them in a freezer bag or airtight container. They can be frozen for up to 2-3 months.

7. **How can I make these muffins healthier?**
– To make these muffins healthier, you can reduce the amount of sugar used in the recipe or use alternatives like coconut sugar or maple syrup. You can also substitute some of the oil with applesauce or Greek yogurt for added moisture.

8. **Can I omit the cream cheese swirl and make regular pumpkin muffins?**
– Yes, if you prefer, you can omit the cream cheese swirl and make regular pumpkin muffins. Simply leave out the cream cheese mixture and bake the pumpkin muffin batter as directed.

9. **Are these muffins suitable for people with dietary restrictions?**
– These muffins can be adapted to accommodate certain dietary restrictions. For example, you can use gluten-free flour to make them gluten-free, or dairy-free cream cheese alternatives for a dairy-free version.

10. **Can I use this recipe to make a pumpkin cream cheese swirl loaf instead of muffins?**
– Yes, you can use the same recipe to make a pumpkin cream cheese swirl loaf instead of muffins. Simply pour the batter into a greased loaf pan, then dollop the cream cheese mixture on top and swirl it with a knife. Adjust the baking time accordingly, typically around 50-60 minutes at the same temperature specified for the muffins.


ALSO READ : Best Pumpkin Bread Recipes for Every Type of Craving

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