Can I make these pumpkin swirl muffins ahead of time for a bake sale?

Absolutely! These muffins actually develop even more flavor overnight. Make them the day before, store in an airtight container, and they'll be perfect for your event.

My cream cheese swirl sank into the muffins. What went wrong?

If your cream cheese mixture is too thin, it can sink during baking. Make sure you're using full-fat cream cheese and that your egg yolk is mixed in thoroughly but not overbeaten, which can make the mixture too loose.

Can I use homemade pumpkin puree for these pumpkin swirl muffins?

Yes! Homemade puree works beautifully, but make sure to drain it well if it seems watery. Place it in a fine-mesh sieve lined with cheesecloth for an hour to remove excess moisture.

How do I get the perfect swirl in my pumpkin swirl muffins?

The key is to not overmix. Use a toothpick or skewer and make just 3–4 figure-eight motions through each muffin. Overmixing will blend rather than swirl the batters.

Can I turn this pumpkin swirl muffin recipe into a loaf?

Yes! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Pumpkin Swirl Muffins That Will Delight Your Fall Taste Buds 2025

Perfect Pumpkin Swirl Muffins: A Fall Baking Essential

Print Recipe

These pumpkin swirl muffins are the ultimate fall treat—warmly spiced pumpkin batter with a luscious cream cheese swirl. Perfect for brunch, bake sales, or cozy mornings at home.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 22-25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Baked Goods
Method: Baking
Cuisine: American

Ingredients

Scale

For the pumpkin batter:
1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs, room temperature
1 cup pumpkin puree (not pumpkin pie filling)
¼ cup milk
1 teaspoon vanilla extract
For the cream cheese swirl:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick spray.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, whisk granulated sugar, brown sugar, and oil. Add eggs one at a time, beating well. Stir in pumpkin puree, milk, and vanilla.
Gradually mix dry ingredients into wet until just combined. Avoid overmixing.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy and lump-free.
Fill each muffin cup about 2/3 full with pumpkin batter. Top with a tablespoon of cream cheese mixture. Swirl with a toothpick or skewer.
Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack.

Notes

To make these gluten-free, substitute with a 1:1 gluten-free flour blend. For a dairy-free option, use plant-based cream cheese and non-dairy milk. These freeze well for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 26g
Sodium: 220mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: pumpkin swirl muffins, cream cheese muffins, fall baking, easy pumpkin muffins

Find it online: https://harmonymeal.com/pumpkin-swirl-muffins/