Pumpkin Cream Cheese Swirl Cupcakes
These Pumpkin Cream Cheese Swirl Cupcakes are the perfect fall dessert — moist pumpkin spice cupcakes topped with a creamy, tangy cheesecake swirl. Easy to make, gorgeous to serve, and packed with cozy fall flavor. Perfect for Thanksgiving, Halloween parties, or a weekend baking project!
Why I Love This Recipe
If you’re looking for the ultimate fall dessert, these Pumpkin Cream Cheese Swirl Cupcakes are it.
They’re everything you love about autumn — cozy pumpkin spice, creamy cheesecake-like filling, and the perfect balance of sweet and tangy. The pumpkin base is moist and fluffy, while the cream cheese swirl melts into each bite for a decadent finish.
I love making these because:
They’re easy — no stand mixer needed.
They’re pretty enough for gatherings but simple enough for a weekday treat.
They stay moist for days, making them perfect for meal prep or gifting.
They make my whole kitchen smell like fall.
Helpful Tips for Perfect Cupcakes
Room Temperature Ingredients: Let the cream cheese and eggs come to room temperature so they mix smoothly.
Don’t Overmix: Stir the batter until just combined to keep cupcakes tender.
Use a Toothpick for Swirling: Drop spoonfuls of the cream cheese mixture into each cupcake and use a toothpick to create a marbled effect.
Storage: Store in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
Ingredients
For the Pumpkin Batter:
1 cup pumpkin puree
2 large eggs
1 cup sugar (or monk fruit for sugar-free option)
½ cup vegetable oil (or melted coconut oil)
1 cup all-purpose or gluten-free 1:1 flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
For the Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup sugar (or monk fruit)
1 egg
½ tsp vanilla extract
Instructions
Preheat Oven: Preheat to 350°F (175°C). Line a muffin tin with paper liners.
Make Pumpkin Batter: In a large bowl, whisk pumpkin puree, eggs, sugar, and oil. Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
Make Cream Cheese Mixture: In another bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Fill & Swirl: Fill muffin cups ⅔ full with pumpkin batter. Add 1 tablespoon of cream cheese mixture on top of each, then swirl gently with a toothpick.
Bake: Bake 18–22 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
Cool & Serve: Let cool in the pan for 5 minutes before transferring to a wire rack.
