Pumpkin Muffins with Cream Cheese Swirl

Pumpkin Muffins with Cream Cheese Swirl
I’ve been spending time going through the blog archives and decided it’s time to freshen some of the older posts — sort of dust them off, give them a makeover and a chance to shine again. One of the most popular posts on the site happens to be these pumpkin muffins with cream cheese swirl – there’s something about pumpkin that make people go crazy this time of year. It’s like a pumpkin explosion on Instagram, Pinterest and my subscription reader right now. So much pumpkin so little time!
Pumpkin Muffins with Cream Cheese Swirl | Girl Gone Gourmet
 So, what better way to celebrate the pumpkin season than with an updated recipe of one of my old favorites? The original was pretty good, but this time around I adjusted some of the original measurements (probably don’t need 4 eggs) and added some additional spices perfect for the season – nutmeg, all spice and some cinnamon. I didn’t mess with the cream cheese part — each muffin has a generous swirl of the creamy good stuff.
Updated from the archives, first posted in 2009
Pumpkin Muffins with Cream Cheese Swirl
Serves: 12
  • For the Muffins:
  • 1½ cups flour
  • ¾ cups sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon all spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ teaspoon vanilla
  • ¾ cup pumpkin puree
  • ¼ cup vegetable oil
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  1. Preheat oven to 350 degrees
  2. Prep a standard sized muffin tin with cooking spray
  3. Combine all of the dry ingredients in a large bowl
  4. In a small bowl combine all of the wet ingredients
  5. Mix the wet ingredients with the dry ingredients just until combined.
  6. In a separate bowl mix the cream cheese, sugar and egg until smooth
  7. Fill each muffin tin with about ¼ cup of the muffin batter
  8. Top each muffin with about two teaspoons of the cream cheese mixture
  9. Using a toothpick, swirl the cream cheese into the muffin batter
  10. Bake at 350 degrees for 30-40 minutes or until an inserted toothpick comes out clean
  11. Allow to cool in the pan for about 10 minutes before removing the muffins


  1. says

    These look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job… loving your recipes!

  2. says

    Looks very delicious. I love pumpkin. But never thought of adding cheese. I’m sure that’s a lovely combination of flavour and look. Thanks for sharing.

  3. Julia says

    I made these this morning. They are so light and airy. I used some maple cookies instead of gingersnaps. To enhance the maple cookies, I added some maple extract to the batter. I can’t stop eating them. Great recipe!

  4. Julia says

    Oh, I am a nerd. I made your muffins, but added a streusel topping from another recipe, hense the maple/gingersnap cookie comment. As a side note, try adding a maple streusel topping, it tastes really good :)

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