Pumpkin Swirl Muffins | Moist, Spiced & Creamy Fall Treat

🎉 Introduction
Fall is all about the warm flavors of pumpkin, cozy spices, and comforting baked goods. If you love pumpkin bread, cheesecake, and muffins, these Pumpkin Swirl Muffins combine the best of all three in one irresistible treat.

With a moist pumpkin muffin base spiced with cinnamon, nutmeg, and cloves, and a rich cream cheese swirl baked right into the center, these muffins are perfect for breakfast, brunch, or dessert. They’re beautifully marbled, bakery-worthy, and packed with cozy fall flavor.

Ideal for Thanksgiving mornings, Halloween parties, or simply enjoying with a cup of coffee, these muffins are as delicious as they are eye-catching.

🧰 Equipment Needed

• Muffin tin (12-count)
• Paper muffin liners
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Spatula
• Toothpick (for swirling)
• Measuring cups and spoons

🛒 Ingredients

Pumpkin Muffin Batter:

• 1 ¾ cups (220 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup (240 g) canned pumpkin puree
• 1 cup (220 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 2 large eggs
• 1 ⅛ cup vegetable oil (about 1 cup + 2 tbsp)
• 1 tsp vanilla extract

Cream Cheese Swirl:

• 12 oz cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

👩‍🍳 Directions

Step 1: Prepare the Muffin Pan

• Preheat oven to 350°F (175°C).
• Line muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
• Set aside.

Step 3: Mix Wet Ingredients

• In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.

Step 4: Combine Batter

• Gradually fold dry ingredients into wet mixture.
• Mix until just combined—do not overmix.

Step 5: Make Cream Cheese Swirl

• Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

Step 6: Assemble Muffins

• Fill each muffin liner ⅔ full with pumpkin batter.
• Drop 1 tbsp cream cheese mixture on top of each muffin.
• Use a toothpick to gently swirl into a marbled pattern.

Step 7: Bake

• Bake 18–22 minutes, until a toothpick inserted in the pumpkin portion comes out clean.
• Cool in pan for 5 minutes, then transfer to a wire rack.

Step 8: Serve & Enjoy

• Enjoy warm or chilled—both ways are delicious!

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep time: 15 minutes
• Cook time: 20 minutes
• Cooling time: 10 minutes
• Total time: 45 minutes

🧊 Storage & Reheating

• Room Temperature: Store in an airtight container for 2 days.
• Refrigerator: Store up to 5 days because of the cream cheese filling.
• Freezer: Freeze muffins up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm in microwave for 10–15 seconds for fresh-baked taste.

🥄 Variations

• Pumpkin Spice Latte Muffins: Add 1 tsp instant espresso powder to the batter.
• Nutty Swirl Muffins: Sprinkle chopped pecans or walnuts on top before baking.
• Chocolate Pumpkin Muffins: Add mini chocolate chips to the pumpkin batter.
• Maple Cream Cheese Swirl: Use 1 tbsp maple syrup in the cream cheese mixture.
• Gluten-Free Muffins: Substitute with a 1:1 gluten-free flour blend.

❓ 10 FAQs

1. Can I use fresh pumpkin puree instead of canned?
   • Yes, just be sure to drain excess liquid so it isn’t watery.
2. Do these taste like pumpkin pie?
   • Similar! The pumpkin spice flavors shine through, and the cream cheese swirl adds richness.
3. Can I skip the cream cheese swirl?
   • Yes, but it’s the best part—it makes them taste like cheesecake muffins.
4. Why swirl instead of mixing cream cheese fully?
   • Swirling gives a marbled look and keeps pockets of creamy filling.
5. Can I use light cream cheese?
   • Yes, but full-fat gives a creamier texture.
6. How do I prevent muffins from sinking?
   • Don’t overfill liners; fill only ⅔ full.
7. Can kids help make these?
   • Absolutely—kids love swirling the cream cheese into the batter.
8. Can I double the recipe?
   • Yes, just bake in two pans or in batches.
9. Do I need muffin liners?
   • No, but liners make them easier to store and serve.
10. What’s the best drink to pair with these muffins?
    • Coffee, chai latte, or hot apple cider.

🏁 Conclusion
These Pumpkin Swirl Muffins are the perfect fall bake—moist, spiced pumpkin muffins marbled with creamy cheesecake filling. They’re festive, flavorful, and beautiful enough for holiday tables but easy enough for everyday baking.

Make a batch for breakfast, dessert, or snack, and enjoy the cozy taste of pumpkin spice season in every bite.

Adam

Pumpkin Swirl Muffins | Moist, Spiced & Creamy Fall Treat

Fall is all about the warm flavors of pumpkin, cozy spices, and comforting baked goods. If you love pumpkin bread, cheesecake, and muffins, these Pumpkin Swirl Muffins combine the best of all three in one irresistible treat. With a moist pumpkin muffin base spiced with cinnamon, nutmeg, and cloves, and a rich cream cheese swirl baked right into the center, these muffins are perfect for breakfast, brunch, or dessert. They’re beautifully marbled, bakery-worthy, and packed with cozy fall flavor. Ideal for Thanksgiving mornings, Halloween parties, or simply enjoying with a cup of coffee, these muffins are as delicious as they are eye-catching.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling time 10 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Muffin Batter:

• 1 ¾ cups 220 g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1 cup 240 g canned pumpkin puree
• 1 cup 220 g granulated sugar
• ½ cup 100 g packed brown sugar
• 2 large eggs
• 1 ⅛ cup vegetable oil about 1 cup + 2 tbsp
• 1 tsp vanilla extract

Cream Cheese Swirl:

• 12 oz cream cheese softened
• ¼ cup 50 g granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Equipment

• Muffin tin (12-count)
• Paper muffin liners
• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Spatula
• Toothpick (for swirling)
• Measuring cups and spoons

Method

 

Step 1: Prepare the Muffin Pan

1. Preheat oven to 350°F (175°C).
2. Line muffin tin with paper liners or grease lightly.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Set aside.

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth.

Step 4: Combine Batter

1. Gradually fold dry ingredients into wet mixture.
2. Mix until just combined—do not overmix.

Step 5: Make Cream Cheese Swirl

1. Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

Step 6: Assemble Muffins

1. Fill each muffin liner ⅔ full with pumpkin batter.
2. Drop 1 tbsp cream cheese mixture on top of each muffin.
3. Use a toothpick to gently swirl into a marbled pattern.

Step 7: Bake

1. Bake 18–22 minutes, until a toothpick inserted in the pumpkin portion comes out clean.
2. Cool in pan for 5 minutes, then transfer to a wire rack.

Step 8: Serve & Enjoy

1. Enjoy warm or chilled—both ways are delicious!

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for 2 days.

Refrigerator: Store up to 5 days because of the cream cheese filling.

Freezer: Freeze muffins up to 2 months. Thaw overnight in the fridge.

Reheating: Warm in microwave for 10–15 seconds for fresh-baked taste.

🥄 Variations

Pumpkin Spice Latte Muffins: Add 1 tsp instant espresso powder to the batter.

Nutty Swirl Muffins: Sprinkle chopped pecans or walnuts on top before baking.

Chocolate Pumpkin Muffins: Add mini chocolate chips to the pumpkin batter.

Maple Cream Cheese Swirl: Use 1 tbsp maple syrup in the cream cheese mixture.

Gluten-Free Muffins: Substitute with a 1:1 gluten-free flour blend.

❓ 10 FAQs

Can I use fresh pumpkin puree instead of canned?

Yes, just be sure to drain excess liquid so it isn’t watery.

Do these taste like pumpkin pie?

Similar! The pumpkin spice flavors shine through, and the cream cheese swirl adds richness.

Can I skip the cream cheese swirl?

Yes, but it’s the best part—it makes them taste like cheesecake muffins.

Why swirl instead of mixing cream cheese fully?

Swirling gives a marbled look and keeps pockets of creamy filling.

Can I use light cream cheese?

Yes, but full-fat gives a creamier texture.

How do I prevent muffins from sinking?

Don’t overfill liners; fill only ⅔ full.

Can kids help make these?

Absolutely—kids love swirling the cream cheese into the batter.

Can I double the recipe?

Yes, just bake in two pans or in batches.

Do I need muffin liners?

No, but liners make them easier to store and serve.

What’s the best drink to pair with these muffins?

Coffee, chai latte, or hot apple cider.

🏁 Conclusion
These Pumpkin Swirl Muffins are the perfect fall bake—moist, spiced pumpkin muffins marbled with creamy cheesecake filling. They’re festive, flavorful, and beautiful enough for holiday tables but easy enough for everyday baking.

Make a batch for breakfast, dessert, or snack, and enjoy the cozy taste of pumpkin spice season in every bite.