Pumpkin cream cheese swirl muffins are a classic fall breakfast treat. Warming pumpkin flavor gets swirled with a rich cream cheese filling for an at home version of the Starbucks muffins you know and love.

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The best part of October is the plethora of pumpkin products.

And with things like homemade pumpkin spice lattes, pumpkin waffles, and these pumpkin cream cheese muffins it’s hard to disagree.

Not only are these muffins a much more delicious version of the Starbucks fan favorite muffin but boy do they make your kitchen smell fantastic while they are baking.

And you can just tell from the cozy warm aroma they make in the oven that they are going to be nothing short of a fall festival of flavors when you enjoy them for breakfast with a steaming cup of coffee.

Sounds like the perfect way to start any fall day to me.

Ingredients

To make these you’ll need:

Flour– All purpose
Pumpkin spice– Your favorite brand or homemade
Baking soda– For lift
Salt– To balance the sweet flavors
Pumpkin puree– A 15 ounce can of pumpkin puree, NOT pumpkin pie filling
Sugar– Both granulated sugar and brown sugar
Eggs
Oil– Canola oil
Vanilla extract– Real vanilla
Cream cheese filling ingredients– Softened cream cheese, an egg yolk, granulated sugar and more vanilla

How to Make

Making these pumpkin cream cheese swirl muffins is pretty easy.

To do it whisk the flour, pumpkin spice, baking soda, and salt together a large mixing bowl.

Beat the pumpkin, 1 cup of sugar, and brown sugar together in the bowl of your stand mixer using the paddle attachment.

Once the pumpkin and sugars are combined, beat in the eggs, oil, and 1 tbsp vanilla extract until smooth and incorporated.

Then, beat the flour mixture in batches, beating each time until it is incorporated.

Once the batter is again smooth, incorporated, scoop the batter so it fills the cavity of a cupcake pan you’ve lined with cupcake liners 3/4 of the way full.

Keep filling the cupcake cavities until all the batter has been used (about 18 muffins).

Now make the cream cheese filling by beating the cream cheese in the bowl the stand mixer until it’s smooth.

Once it’s smooth, beat in the remaining sugar, egg yolk, and vanilla extract.

Scoop a tablespoon of the cream cheese mixture onto the top of the batter in each cup, swirling it a little with a butter knife.

Bake the muffins at 375 degrees for 18-20 minutes, or until the center’s set.

Remove from the oven and let them cool slightly.

Serve and enjoy!

Storing

Store these muffins in an airtight container in the fridge for up to 5 days.

Because of the cream cheese swirl, I do not recommend storing them on the counter.

Can you freeze pumpkin cream cheese muffins?

Yes!

Just let them cool completely and transfer them to a freezer safe ziplocking bag.

Then pop them into the freezer for up to 3 months.

Tips and Tricks

Let the cream cheese soften to room temperature prior to making the filling.
Make sure you are using pumpkin puree not pumpkin pie filling. Pumpkin pie filling will be too sweet and the muffins won’t taste as yummy.
Use a muffin scoop to easily fill the muffin tins with the batter.

Other Pumpkin Recipes

Pumpkin cream cheese swirl muffins are a yummier version of the Starbucks treat you can make right at home.

Whip up a batch and enjoy!

Looking for other pumpkin recipes?

Try these:

If you’ve tried these PUMPKIN CREAM CHEESE SWIRL MUFFINS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Pumpkin Cream Cheese Swirl Muffins

5 from 1 vote

Print Pin Rate

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Prep Time: 12

Cook Time: 18

Total Time: 30

Servings:

Calories: 243kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 3/4 cup flour
1 tbsp pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 15 oz can of pumpkin puree
1 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup canola oil
1 tbsp vanilla extract
8 oz cream cheese softened
1/4 cup sugar
1 egg yolk
2 tsp vanilla extract

US Customary - Metric

Instructions

Add the flour, spice, baking soda, and salt to a large mixing bowl. Stir them together until smooth, and completely incorporated.
1 3/4 cup flour, 1 tbsp pumpkin spice, 1 tsp baking soda, 1/2 tsp salt
Add the pumpkin, 1 cup of sugar, and brown sugar. Use the paddle attachment and cream together until smooth, and completely incorporated.
1 15 oz can of pumpkin puree, 1 cup sugar, 1/2 cup packed brown sugar
Add the eggs, oil, and 1 tbsp vanilla extract, mixing again until smooth and incorporated.
2 large eggs, 1/2 cup canola oil, 1 tbsp vanilla extract
Add the flour mixture and mix, little by little, until the batter is again smooth, incorporated, and NOT lumpy.
Line a cupcake pan with cupcake liners. Fill each cup 3/4 of the way full, until all the batter has been used.
Add the cream cheese to the bowl of a stand mixer, whip it until smooth. Mix in the remaining sugar, egg yolk, and extract. Whip it again until the mixture’s smooth and not lumpy.
8 oz cream cheese, 1/4 cup sugar, 1 egg yolk, 2 tsp vanilla extract
Scoop a tablespoon of the cream cheese mixture onto the top of the batter in each cup. Swirl it in with a butter knife, just a bit- you don’t want it mixed in completely.
Bake the muffins at 375 degrees for 18-20 minutes, or until the center’s set.

Nutrition

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recipe adapted from The Novice Chef

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.