These swirled pumpkin cream cheese muffins are the original viral recipe that everyone fell in love with—moist pumpkin muffins topped with sweet cream cheese that melts into gorgeous swirls as they bake. They’re incredibly soft, perfectly spiced, and ready in just 30 minutes. Trust me… make a double batch, because these disappear fast!
⭐ Why You’ll Love These Pumpkin Cream Cheese Muffins
Even though the photos are updated, this is still the recipe that started the trend of swirling cream cheese into pumpkin muffins. I’ve been making them every single fall, and honestly? My kids and Jorge wouldn’t forgive me if I didn’t. Judging from the thousands of glowing reviews, these muffins have become a cherished fall tradition for so many families—and here’s why:
🍂 1. They Look Impressive (But Are SO Easy)
Thick, creamy ribbons of cheesecake swirl right into the top as they bake, giving these muffins bakery-worthy good looks with almost no effort.
⏱️ 2. Quick & Budget-Friendly
Made with simple pantry staples, you can whip up a batch in just 30 minutes.
🎃 3. Extra Moist
The muffins use a full can of pumpkin—no leftovers—and bake up beautifully soft, rich, and tender.
👨👩👧👦 4. Everyone Loves Them
Perfect for breakfast, dessert, snack time… or all three. These muffins never last long!
If pumpkin is your love language, try my cinnamon-sugar donut pumpkin muffins, pumpkin streusel muffins, or pumpkin oatmeal muffins next.
⭐ Featured Reader Review
“Fantastic recipe. I made these for my staff meeting, but my family got to them first, so I had to make another batch. Everyone raved, saying these were the best pumpkin muffins they’d ever had!” — Tiffani
🧡 Key Ingredients
Here’s what you’ll need for the soft pumpkin muffins and the creamy cheesecake swirl. The full ingredient list is in the printable recipe card below.
For the Muffins
- All-Purpose Flour – Fluff, spoon, and level to avoid dense muffins.
- Pumpkin Purée – A full 15 oz can. Make sure it’s pure pumpkin, not pie mix.
- Sugar + Brown Sugar – The perfect combo for sweetness, moisture, and flavor.
- Vegetable Oil – Keeps the muffins extra tender. Melted butter works too.
- Eggs – Bind everything together and provide structure.
- Pumpkin Spice – Store-bought or homemade (recipe included below!).
- Vanilla Extract – Enhances all the warm flavors.
For the Cream Cheese Swirl
- Full-Fat Cream Cheese – Softened for smooth swirling.
- Sugar – Sweetens the cheesecake layer.
- Egg Yolk – Adds richness and helps the swirl set.
- Vanilla Extract – Adds warmth and classic cheesecake flavor.
🎥 How to Make Pumpkin Cream Cheese Muffins
Here’s a quick overview! Full instructions are in the recipe card below.
1. Mix the Dry Ingredients
Whisk together flour, pumpkin spice, baking soda, and salt.
2. Mix the Wet Ingredients
Combine pumpkin, sugars, eggs, oil, and vanilla until smooth.
3. Bring the Batter Together
Slowly add the dry ingredients to the wet, mixing gently until combined.
Fill muffin cups about ¾ full.
![pumpkin batter in muffin tin]
4. Make the Cream Cheese Swirl
Beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
5. Swirl It
Add a spoonful of cream cheese mixture to each muffin and swirl with a toothpick.
(Don’t worry if it looks messy—it bakes up beautifully!)
6. Bake
Bake at 375°F for 18–20 minutes, until a toothpick comes out with moist crumbs.
🍁 Tips & Variations
✔️ Don’t Overmix
Mix the dry and wet ingredients just until combined to keep the muffins soft.
✔️ Room Temp Ingredients
Helps the cream cheese swirl smoothly.
✔️ Add Crunch
Stir chopped pecans or walnuts into the batter—or sprinkle pepitas on top.
✔️ Feeling Lazy?
Skip the swirl and drop a dollop of cream cheese in the center of each muffin.
✔️ Want a Loaf Instead?
Make my Pumpkin Cream Cheese Bread—same recipe, different shape!
🧁 Swirled Pumpkin Cream Cheese Muffins
Yield: 18 muffins
Prep Time: 12 minutes
Bake Time: 18–20 minutes
Total Time: 30 minutes
Ingredients
Muffins:
- 1 ¾ cups all-purpose flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- ½ tsp salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tbsp vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temp
- ¼ cup granulated sugar
- 1 large egg yolk, room temp
- 2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line muffin pans with paper liners.
- In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In another bowl, whisk pumpkin, sugars, eggs, oil, and vanilla.
- Add dry ingredients to the wet and stir gently until smooth. Fill muffin cups ¾ full.
- Beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Add 1 tablespoon of the cream cheese mixture to each muffin and swirl with a toothpick.
- Bake 18–20 minutes, until a toothpick inserted into the pumpkin part comes out with moist crumbs.
- Cool 10 minutes, then enjoy warm—or cool completely before storing.
🧊 Storage
Store muffins in an airtight container in the refrigerator for up to 5 days.
They taste AMAZING slightly chilled or at room temp.