Can I freeze these muffins?

Yes. These Pumpkin Swirl Muffins freeze beautifully. First, cool them completely, then wrap individually. Place them in a freezer bag for 1–2 months. Thaw at room temperature or warm 10–15 seconds in the microwave. For the best cream cheese swirl after freezing, rewarm gently and enjoy.

Can I make a dairy-free/gluten-free version?

Absolutely. For gluten-free, use a 1-to-1 gluten-free flour blend. If your blend lacks xanthan gum, add 1/4 tsp. For dairy-free, swap in a dairy-free cream cheese for the swirl and use a dairy-free vanilla. You can keep the eggs by using two flax eggs (2 tbsp ground flaxseed + 6 tbsp water each). This keeps Pumpkin Swirl Muffins friendly to Fall Recipes needs.

How should I store leftovers?

Store muffins in an airtight container at room temperature for 2–3 days. If you need more time, refrigerate for up to a week. For longer storage, freeze them. To reheat, warm briefly in the microwave or toaster oven. This keeps the muffins tender and convenient for busy mornings.

Can I bake as mini muffins or adjust bake time?

Yes. Mini muffins bake in 9–12 minutes. For regular muffins, bake 18–22 minutes. Check with a toothpick; it should come out clean or with moist crumbs. Don’t overfill; fill 3/4 full, then swirl as directed. Rotate the pan halfway for even browning.

Pumpkin Swirl Muffins: 5 Delicious Reasons You’ll Love

Description

Pumpkin Swirl Muffins — Moist, spiced pumpkin muffins with a creamy cream cheese swirl.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin purée
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
6 oz cream cheese, softened
3 tbsp granulated sugar
1/4 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
In another bowl, mix pumpkin purée, oil, sugar, eggs, and vanilla until smooth.
Add dry ingredients to wet and mix until just combined—don’t overmix.
In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
Fill muffin cups about 3/4 full with pumpkin batter. Add 1 tsp of cream cheese mixture on top of each and swirl gently with a toothpick.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Yield: 12 muffins.
Store in an airtight container at room temperature for 2-3 days or freeze for longer storage.
Do not overmix the batter to keep muffins tender.
For a stronger cream cheese swirl, swirl more filling into each muffin before baking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Muffins
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: Approximately 287
Sugar: Approximately 16 g
Sodium: Approximately 140 mg
Fat: Approximately 15 g
Saturated Fat: Approximately 3 g
Unsaturated Fat: Approximately 12 g
Trans Fat: 0 g
Carbohydrates: Approximately 30 g
Fiber: Approximately 2 g
Protein: Approximately 3 g
Cholesterol: Approximately 250 mg

Keywords: Pumpkin Swirl Muffins, Fall Recipes