These Pumpkin Cream Cheese Swirl Muffins are everything you love about fall in one bite—soft and spiced pumpkin muffins, a creamy swirl of sweet cream cheese in the middle, and a buttery cinnamon streusel topping that adds the perfect crunch.
They taste like a cozy day wrapped in a blanket. These are a staple in my house every year once the weather cools down.
They make your whole kitchen smell amazing, and they’re just the right mix of sweet, creamy, and crumbly.
Why I Love This Recipe
This one’s got a lot of heart. I first made these for a fall bake sale at work and they disappeared in minutes. They’ve been a go-to ever since, and every time I make them, someone asks for the recipe.
- Perfect balance of pumpkin spice and sweet cream cheese
- The streusel adds amazing texture
- They look impressive but are super easy to make
- Great for breakfast, dessert, or gifting
- Can be frozen and reheated easily
Makes
12 muffins
Total Time
45 minutes
Macros (Per Muffin – Approximate)
- Calories: 280
- Protein: 4g
- Carbs: 32g
- Fat: 15g
- Sugar: 19g
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and richness. The acidity in the cream cheese reacts slightly with baking soda for a tender crumb. The streusel, made with butter and sugar, crisps up on top thanks to the high heat of the oven, while the thick cream cheese layer holds its shape during baking, creating that beautiful swirl effect.
Common Mistakes
- Overmixing the batter – makes the muffins dense, not fluffy
- Using cold cream cheese – it won’t swirl properly and stays lumpy
- Skipping the streusel – it adds essential texture
- Overfilling the muffin tin – can overflow or bake unevenly
What to Serve With
- A hot chai latte or pumpkin spice coffee
- A dollop of whipped cream for dessert
- A handful of roasted pecans for extra crunch
- A scoop of vanilla Greek yogurt for a breakfast combo
What You’ll Need
For the Muffin Batter:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
For the Streusel Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, cold and cubed
Pro Tips
- Use room-temperature cream cheese for the smoothest swirl
- Don’t overmix once the flour goes in—keeps them soft
- Use a cookie scoop to portion the batter evenly
- Chill the streusel for 5 minutes if it gets too soft
- Gently swirl the cream cheese with a toothpick for a pretty pattern
Tools Required
- 12-cup muffin tin
- Paper muffin liners
- 2 mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Toothpick or skewer
- Cooling rack
Substitutions and Variations
- Use Greek yogurt instead of cream cheese for a lighter swirl
- Swap vegetable oil for melted coconut oil
- Add mini chocolate chips to the batter
- Use pumpkin pie spice instead of individual spices
- Try maple syrup in the cream cheese mix for a fall twist
Make-Ahead Tips
You can make the batter and cream cheese swirl the night before and store them in separate containers in the fridge. Assemble and bake fresh in the morning. Muffins also freeze well—just thaw and warm in the microwave for 20 seconds.
Instructions
Step 1: Make the Cream Cheese Swirl
In a medium bowl, mix 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg yolk, and ½ tsp vanilla extract until smooth and creamy.
Step 2: Make the Streusel
In a small bowl, combine ⅓ cup all-purpose flour, ⅓ cup brown sugar, and ½ tsp cinnamon. Add ¼ cup cold cubed butter and use your fingers or a pastry cutter to blend until crumbly.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together 1 ¾ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
Step 4: Mix Wet Ingredients
In another bowl, whisk together 2 eggs, 1 cup pumpkin puree, ½ cup brown sugar, ½ cup granulated sugar, ½ cup vegetable oil, ¼ cup milk, and 1 tsp vanilla extract until smooth.
Step 5: Combine Wet and Dry
Add the wet mix into the dry mix and fold gently with a rubber spatula until just combined. Do not overmix.
Step 6: Fill Muffin Tins
Line muffin tin with paper liners. Fill each liner ¾ full with muffin batter. Spoon 1 tbsp of cream cheese mix on top of each muffin, then gently swirl with a toothpick. Sprinkle each muffin generously with streusel.
Step 7: Bake
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
Step 8: Cool and Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating.
Leftovers and Storage
Store muffins in an airtight container in the fridge for up to 5 days. Let come to room temp before eating, or warm in microwave for 10–15 seconds. Freeze muffins in a freezer-safe bag for up to 3 months.
FAQ
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick, not watery.
Can I skip the cream cheese?
You can, but it won’t be the same. Try filling with nut butter or apple butter instead.
How do I get the best swirl?
Use a toothpick and drag it through the cream cheese gently. Don’t overdo it.
Can I make these gluten-free?
Yes, sub in a 1:1 gluten-free flour blend.
Wrap-Up
These Pumpkin Cream Cheese Swirl Muffins are a cozy fall treat you’ll want on repeat. They look bakery-worthy but are easy enough for a lazy weekend morning. If you try them, leave a comment and tell me how it went—or what twist you added!
