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Cheesecake muffins on a wooden cutting board with mini pumpkins and an orange napkin nearby.
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5 from 2 votes

Pumpkin Swirl Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are jumbo, bakery-style fall muffins that are perfectly spiced. They each contain a hearty, delicious & flavorful swirl of sweet cream cheese baked on top. This recipe is a perfect fall or winter breakfast idea.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake pumpkin muffins, cream cheese muffins, cream cheese pumpkin muffins, cream cheese swirled, jumbo pumpkin muffins, pumpkin muffins
Servings: 15 muffins
Calories: 289cal
Author: Amy
Cost: $3


  • 24-count muffin tin
  • 6-count jumbo muffin tin (depending on which you are using)
  • muffins liners
  • Hand mixer
  • large & medium bowl
  • Whisk
  • Spoon
  • Ice cream scooper


  • 1 cup granulated sugar
  • ½ cup dark brown sugar
  • 1 ¾ cup all-purpose flour
  • tsp. salt
  • 1 tsp. baking soda
  • 2 tbsps. pumpkin spice
  • ¼ tsp. nutmeg
  • 2 large eggs
  • 15 ounces canned pumpkin
  • 1 tsp. vanilla extract
  • ½ cup vegetable oil

Cream Cheese Swirl

  • 8 ounces Philadelphia Cream Cheese a room temperature
  • 2 tsps. vanilla extract
  • ¼ cup granulated sugar


  • Preheat oven to 350° Fahrenheit. Line your muffin tin with cupcake liners.
  • Whisk together all dry ingredients in a large bowl and then add in the wet ones to the same bowl. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
  • Using a large ice cream scoop, add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 way. (Don’t overfill since they still need the cream cheese swirl.)
  • In a medium-sized bowl add the room temperature cream cheese, extract, and sugar. Beat on medium speed until fluffy and lump-free.
  • Using a spoon, add 1 1/2-2 tablespoons of cream cheese batter to each muffin. Use a toothpick to swirl the tops of each.
  • Bake muffins for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Allow muffins to cool for 15 minutes before enjoying.


Nutritional values may vary and are meant to be a guide.


Serving: 1muffin | Calories: 289cal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 169mg | Potassium: 127mg | Fiber: 2g | Sugar: 26g | Vitamin A: 4656IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg