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Pumpkin Cream Cheese Swirl Muffins

Fall breakfast will not be complete without some of these delicious Pumpkin Cream Cheese Swirl Muffins on the table! Easy to make and gluten-free options.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: American
Keyword: Muffins
Servings: 18 Muffins
Author: Amanda at




  • 1 3/4 cups all-purpose flour or gluten free flour mix
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 oz pumpkin puree canned
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large egg
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Mix

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract


  • Preheat your oven to 375 degrees F and place cupcake liners in your muffin tin.
  • In a large bowl mix together the dry ingredients and whisk together.
  • Add in the pumpkin, oil, eggs, and vanilla and beat until well mixed. 
  • In a separate bowl, beat the cream cheese mix ingredients together until smooth. 
  • Fill your muffin tins 1/2 - 2/3 of the way full of the pumpkin muffin mix. Top with a tablespoon of cream cheese mix and use a toothpick to swirl. 
  • Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted in the center comes out clean. 
  • Cool and serve. 
  • Store in an airtight container in the fridge to store. 


Gluten free
  • Use a gluten free flour mix. I recommend a gluten free baking mix like Aldi's Baking Mix or make your own by using 1 part rice flour to 3 parts tapioca flour.
Dairy Free
  • Use a dairy free cream cheese substitute.