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Pumpkin Cream Cheese Swirl Muffins

Jessie M
Moist and fluffy on the inside, a sweet cream cheese swirl on top, and just the right amount of pumpkin flavour. The perfect pumpkin muffins!
5 from 1 vote
Prep Time 25 mins
Cook Time 20 mins
Servings 12 muffins


Muffin Batter

  • 1 & 3/4 C all purpose flour
  • 1 & 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs at room temperature
  • 2/3 C brown sugar
  • 1/3 C white sugar
  • 1/2 C vegetable oil
  • 1 & 1/4 C pumpkin puree
  • 1/4 C milk
  • 1 tsp vanilla extract

Cream Cheese Swirl

  • 8 ounces cream cheese at room temperature
  • 1/4 C white sugar
  • 1 large egg yolk at room temperature
  • 2 tsp vanilla extract


  • Preheat oven to oven to 375F and line muffin pan with paper liners.

Muffin Batter

  • In a large bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a medium sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  • Add the wet ingredients into the dry and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
  • Add the batter to the muffin tins. Fill each tin about 3/4 full.

Cream Cheese swirl

  • Using a handheld mixer or stand mixer with the whisk attachment on blend cream cheese, white sugar, egg yolk, and vanilla together until smooth and creamy.
  • Add a tbsp of the cream cheese mixture on top of each muffin.
  • Using a toothpick swirl the cream cheese into the pumpkin batter.
  • Bake for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
  • Enjoy


Store in an airtight container in the fridge.
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