Pumpkin Muffins with Cream Cheese Swirl

pumpkin muffins on white plate with mini pumpkin behind

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4 from 1 review

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.