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Secret Swirly Pumpkin Cream Cheese Muffins


  • Prep Time: 15
  • Cook Time: 20-23
  • Total Time: 35-38
  • Yield: 12 muffins 1x


The plushest of pumpkin muffins with a silky cheesecake frosting AND secret swirly cream cheese filling. No refined sugar, but DOUBLE deliciousness.Â đŸ–€



For the muffins—

  • 1 3/4 cups all purpose flour
  • 2 tsp true cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger 
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (around 425g) 100% pumpkin purĂ©e 
  • 3/4 cup honey or maple syrup 
  • 2 large eggs
  • just over 1/3 cup rapeseed or olive oil
  • 1 tablespoon vanilla extract

For the secret cream cheese swirl—

  • 225g (just under a cup) cream cheese/ soft white cheese 
  • 2 generous tablespoons honey or maple syrup 
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

For the cream cheese frosting—

  • 1/2 stick (around 50g) salted butter, softened 
  • 1 cup cream cheese/ soft white cheese
  • 3/4 cup honey or maple syrup
  • 2 tsp true cinnamon
  • 1 tsp vanilla extract

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  1. Preheat oven to 375°F / 180 C / Gas Mark 4. Arrange unbleached muffin cases in muffin tray. 
  2. In a medium bowl, whisk together flour, spices, baking soda and salt.
  3. In a large bowl, whisk pumpkin and honey together. Then add eggs, oil of choice and vanilla extract. Whisk until fully combined. 
  4. Pour in flour mixture a little at a time, whisking only until you see no lumps.
  5. Using a ladle, spoon batter into muffin cases, filling 3/4 of the way for each. 
  6. In a medium bowl, whisk cream cheese/ soft white cheese until smooth. Pour in honey, egg yolk and vanilla extract and whisk again until smooth and blended.
  7. Using a tablespoon, dollop one spoonful of the cream cheese mixture onto each muffin. Use a toothpick to swirl into the batter (think a few tiny swirls in a circular motion).
  8. Bake for 20-23 minutes, until the muffins are slightly springy to the touch (or an inserted toothpick comes out clean). 
  9. Store in an airtight container in the refrigerator.


  1. Whisk together the butter and the cream cheese / soft white cheese. Pour in the honey, cinnamon and vanilla, then whisk again until silky smooth. Pop frosting in the refrigerator until chilled, and then smooth over completely cooled muffins just before you’re ready to eat.
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* These muffins taste amazing fresh from the oven OR chilled—so feel free to bake ‘em the night before for the lushest breakfast everrr. If you want to add the frosting, though, only do so just before you’re ready to eat the muffins as the frosting can make the muffins soggy when stored!