How to make pumpkin muffins with cream cheese swirl easily ?

Start with simple pantry ingredients like pumpkin purée, sugar, flour, and spices. Make the muffin batter, then create the cream cheese mixture separately. After filling your muffin tins, drop a spoonful of the cream cheese on top and swirl it gently before baking. It’s one of the easiest ways to upgrade a basic muffin into something special.

Can I use pumpkin spice cake mix for this recipe ?

Absolutely! To make pumpkin muffins with cheesecake swirl using cake mix, just combine a spice cake mix with one can of pumpkin purée. Spoon into muffin tins, top with the cream cheese swirl, and bake as directed. It’s an excellent shortcut when you want pumpkin muffins with spice cake flavor without extra steps.

What’s the difference between cream cheese filling and frosting ?

Cream cheese filling is typically baked into the muffin, creating a soft, creamy center or swirl. Frosting is added after baking and is usually sweeter and more decorative. This recipe uses a swirl, but if you want extra indulgence, try adding cream cheese frosting on top too.

Can I freeze pumpkin muffins with cheesecake swirl ?

Yes! These muffins freeze very well. Wrap each individually and store in a freezer-safe bag. When ready to eat, thaw overnight in the fridge or microwave for 30–45 seconds. They’ll taste just as fresh and moist as the day you baked them.

Pumpkin Muffins with Cheesecake Swirl – 5 Cozy Reasons to Bake Today

Description

Moist and spiced pumpkin muffins with a luscious cheesecake swirl—perfect for cozy fall mornings or festive gatherings.

Ingredients

Scale

Muffin:

1 ¾ cups all-purpose flour

1 tablespoon pumpkin spice

1 teaspoon baking soda

½ teaspoon salt

1 (15 oz) can pumpkin puree

1 cup granulated sugar

½ cup packed brown sugar

2 large eggs

½ cup vegetable oil or melted butter

1 tablespoon vanilla extract

Cream Cheese Swirl:

8 oz cream cheese, room temperature

¼ cup granulated sugar

1 large egg yolk, room temperature

2 teaspoons vanilla extract

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Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. In a large bowl, whisk flour, pumpkin spice, baking soda, and salt.

3. In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.

4. Combine wet and dry ingredients until just mixed.

5. In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.

6. Fill muffin cups ⅔ full with batter.

7. Top each with 1 tbsp of cream cheese mixture and swirl gently.

8. Bake for 18–22 minutes until a toothpick comes out clean.

9. Cool for 5 minutes in the pan, then transfer to a wire rack.

Notes

Store in the fridge for up to 5 days or freeze for up to 2 months.

Delicious served warm or with a light dusting of powdered sugar.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18g
Sodium: 220mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg