Pumpkin Muffins with Cream Cheese Swirl

pumpkin muffins on white plate with mini pumpkin behind

These easy pumpkin muffins team up cream cheese, pumpkin spice and maple syrup to make them extra yummy!


Units Scale
  • 2 cups flour
  • 3/4 cup plus 2 tablespoons packed brown sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 eggs
  • 1 cup pumpkin puree
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 3 Tablespoons maple syrup, divided
  • 3 ounces cream cheese, softened


In a large bowl, combine flour, 3/4 cup brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a medium bowl, whisk together eggs, milk, melted butter and one tablespoon maple syrup. Stir wet ingredients into dry ingredients just until moistened.

For the maple cream cheese swirl – In a small bowl, beat cream cheese, 2 tablespoons brown sugar and 2 tablespoons maple syrup until smooth.

Grease 12 muffin cups or line with paper liners. Fill about 1/4 full with pumpkin batter. Gently stir maple cream cheese mix into pumpkin batter to swirl. Use the batter mix to fill muffin tins to 3/4 full.

Bake at 400°F for 20-25 minutes, or until toothpick inserted into the center comes out clean. Cool for 5-10 minutes in pan before removing from pan to finish cooling on wire rack. Cool to room temperature before storing in an airtight container. Use within 4 to 5 days, or freeze for up to 3 months.


You may substitute 1 1/2 teaspoons pumpkin pie spice for cinnamon, nutmeg and ginger.


Keywords: pumpkin, muffins, cream cheese, maple syrup