These pumpkin cream cheese swirl muffins are the kind of cozy treat that makes you want to pull on a sweater, grab a warm drink, and lean into the whole autumn thing. You know what I mean. They’re soft, full of pumpkin spice goodness, and just the right amount of sweet—not too cloying, not too plain. The creamy swirl of slightly tangy cream cheese through the spiced muffin base? It’s like if your favorite pumpkin pie and cheesecake had a muffin baby. I’ve made these for everything from Sunday brunch to last-minute bake sales. And no, you don’t need to be a pro baker to pull them off. They come together easily and make your kitchen smell like something magical is happening—like fall in muffin form. Whether you’re new to baking or you just want a quick win, these muffins get the job done without any drama. They also happen to tick several of my ‘perfect recipe’ boxes: They’re freezer-friendly, great for breakfast or dessert, and feel a little fancier than they are. If you’re into sweet easy recipes, or you’re scrolling for quick and easy recipes that still taste like they came from a bakery, this is your stop. Let’s bake.

1) Key Takeaways
2) Easy Pumpkin Cream Cheese Swirl Muffins Recipe
3) Ingredients for Pumpkin Cream Cheese Swirl Muffins
4) How to Make Pumpkin Cream Cheese Swirl Muffins
5) Tips for Making Pumpkin Cream Cheese Swirl Muffins
6) Making Pumpkin Cream Cheese Swirl Muffins Ahead of Time
7) Storing Leftover Pumpkin Cream Cheese Swirl Muffins
8) Try these Desserts next!
9) Pumpkin Cream Cheese Swirl Muffins
10) Nutrition

1) Key Takeaways

This recipe makes 12 rich, spiced muffins perfect for fall.
The sweet easy recipes keyword is woven into the process from start to finish.
Cream cheese swirl adds both taste and texture contrast.
Perfect for breakfast, brunch, or dessert.

2) Easy Pumpkin Cream Cheese Swirl Muffins Recipe

If autumn had a flavor, it might taste a whole lot like these muffins. You get a warm, spiced pumpkin base paired with a ribbon of cream cheese that bakes up like a cheesecake meets cupcake situation. This is one of those sweet easy recipes that somehow makes you feel like a better version of yourself while holding a cup of coffee and one of these in hand.

They mix together without much fuss. One bowl for wet. One bowl for dry. And one bowl if you’re feeling extra and want to prep the swirl ahead of time. No electric mixer needed. Just a good whisk, a sturdy spoon, and maybe a little patience as you wait for that sweet scent to fill your kitchen.

They’re soft. They’re fragrant. They don’t need frosting, which makes them perfect to grab and go. I’ve made this sweet easy recipe more times than I can count, and it’s always a win at home or at potlucks.

3) Ingredients for Pumpkin Cream Cheese Swirl Muffins

All-purpose flour: This is your muffin base. It’s what gives structure and just enough chew without being dense.

Pumpkin pie spice: Pre-blended for convenience. It adds depth and makes your kitchen smell like October in New England.

Ground cinnamon: Even with spice blend, cinnamon deserves a solo spot. It’s warm and familiar and rounds out the flavor.

Salt: Balances everything. Without it, the muffins would taste flat. We want dimension here.

Baking soda: Helps these rise just enough so you get those pretty muffin tops.

Large eggs: Bind everything. Room temperature eggs mix in better. No surprises there.

Granulated sugar: Sweetens without overpowering. It keeps the crumb tender and lets the pumpkin shine.

Pumpkin puree: Not pumpkin pie mix. Just the pure, earthy base of the recipe.

Vegetable oil: Keeps the muffins moist and soft. Butter adds flavor, but oil helps texture last longer.

Vanilla extract: For that smooth, mellow undertone. It rounds out the sweetness and blends with spice.

Cream cheese: Softened cream cheese gets swirled into each muffin. Adds a creamy tangy contrast.

Sugar (for swirl): Just enough to sweeten the cream cheese without making it cloying.

Egg yolk: Richness for the swirl. It smooths out the cream cheese mixture.

Vanilla extract (for swirl): Brings the swirl together so it’s not just cream cheese. It’s dessert-worthy cream cheese.

4) How to Make Pumpkin Cream Cheese Swirl Muffins

Step 1: Preheat your oven to 375°F. Grab a muffin tin and line it with paper liners or lightly grease it.

Step 2: In a bowl, mix flour, pumpkin pie spice, cinnamon, salt, and baking soda. Give it a quick whisk.

Step 3: In another bowl, beat eggs, sugar, pumpkin, oil, and vanilla. Mix until smooth and glossy.

Step 4: Add dry ingredients to the wet mix. Stir gently. Don’t overwork it. Lumps are okay here.

Step 5: For the swirl, mix softened cream cheese, sugar, egg yolk, and vanilla in a small bowl until smooth.

Step 6: Spoon pumpkin batter into muffin cups, filling each about ¾ full.

Step 7: Drop a spoonful of the swirl on each muffin. Swirl with a toothpick or knife—don’t go overboard.

Step 8: Bake for 18 to 20 minutes. Let them cool in the pan for a few before moving to a rack.

5) Tips for Making Pumpkin Cream Cheese Swirl Muffins

These muffins don’t require fancy skills. But a few things help. First, don’t skip the swirl. That tangy stripe of cream cheese balances the spice and sugar.

Use room temperature ingredients when possible. The cream cheese blends better and the eggs incorporate more easily. Cold stuff clumps. Warm stuff loves you back.

Don’t overmix. A few lumps in the batter are fine. Overstirring makes for chewy muffins and we’re aiming for soft and cakey. Let your batter breathe a little.

6) Making Pumpkin Cream Cheese Swirl Muffins Ahead of Time

Good news for planners. These muffins are amazing the next day. The flavors deepen, and the texture stays soft. If you’re baking ahead for a brunch or school snack, they hold up great overnight.

Let them cool completely before storing. Wrap them individually in foil or pop them in an airtight container. This sweet easy recipe even tastes better after a rest.

If you want to prep the swirl mixture or the dry ingredients ahead of time, do that the night before. It cuts your morning work in half and makes this feel like a true quick and easy recipe.

7) Storing Leftover Pumpkin Cream Cheese Swirl Muffins

Cool leftovers before storing. That’s non-negotiable. Warm muffins in sealed containers turn sweaty and sad.

Store in an airtight container in the fridge for up to 4 days. For longer, freeze individually wrapped muffins in freezer-safe bags. They reheat well in a toaster oven or low oven.

This is one of those bread easy recipes that freezes like a dream. No waste, just grab and go breakfasts for days.

8) Try these Desserts next!

9) Pumpkin Cream Cheese Swirl Muffins