overhead image of three pumpkin cream cheese swirl muffins one with its muffin wrapper unwrapped sitting on a white counter
These Pumpkin Cream Cheese Swirl Muffins are fluffy, moist, and naturally gluten free made with almond flour! Such a delicious fall treat!

The unofficial start of pumpkin season is only a few weeks away. To be honest, I don’t know the exact date that unofficial start is, but there’s always a moment in September where I think to myself, “It’s time…”

Since I want to prep you for when that day comes. For when that pumpkin bell rings… I’m starting now.

Sure sure, you can say it’s premature. Me? I say it’s planning for the future.

overhead image of four pumpkin cream cheese swirl muffins, one laying on it's side with a bite taken out

These pumpkin swirl muffins are:

  • fluffy
  • moist
  • warm cream cheese pool in the middle
  • pumpkiny but not overwhelmingly pumpkiny
  • perfect any time of day
  • super simple to make
overhead image of all the ingredients to make pumpkin cream cheese swirl muffins

Pumpkin Swirl Muffin Ingredients:

Cream Cheese Swirl:

  • cream cheese: I haven’t tested it with a dairy free cream cheese, but if you want to keep this recipe completely dairy free, I think it would be fun to experiment with it!
  • agave nectar: honey or maple syrup would also be a good sub!
  • vanilla extract

How to make Pumpkin Cream Cheese Swirl Muffins:

Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl.

Add the almond flour, arrowroot flour, pumpkin pie spice, baking soda, baking powder, cinnamon, and salt to the bowl. Mix again until combined.

Scoop the batter into a muffin pan lined with parchment paper muffin liners. I love using an ice cream scooper to make sure all the muffins are filled the same amount. Set aside.

In a medium bowl, cream together the cream cheese, agave nectar, and vanilla with an electric mixer. Once soft, scoop 1 tablespoon onto each muffin. I like to create a divot at the top of each muffin to create a little pool in the center that goes down into the center top of the muffin.

Once all the muffins have cream cheese on them, use a chopstick or toothpick to swirl it onto the top of the muffin.

Bake for 25 minutes until the tops are puffed up and set. Remove from the oven to cool. The center where the cream pool was may dip down a bit. I kinda like it but just want to warn you to not be upset if the centers do drop a bit as they cool.

Store in an airtight container in your fridge!

side view of a pumpkin cream cheese muffin with a bite taken out
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Pumpkin Cream Cheese Swirl Muffins (gluten free)

  • Author: Lindsay Grimes Freedman
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 12 muffins 1x
  • Category: dessert
  • Method: baking
  • Cuisine: muffins
  • Diet: Gluten Free

Description

These Pumpkin Cream Cheese Swirl Muffins are fluffy, moist, and naturally gluten free made with almond flour! Such a delicious fall treat!


Scale

Ingredients

Pumpkin Muffins:

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Cream Cheese Swirl:

  • 4 oz cream cheese, room temp or warmed in the microwave for 30 seconds
  • 2 tablespoons agave nectar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. Use a handheld electric mixer to cream together the pumpkin, eggs, coconut sugar and vanilla in a large bowl.
  3. Add the almond flour, arrowroot flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Mix again until combined.
  4. Scoop the batter into a muffin pan lined with parchment paper muffin liners. I love using an ice cream scooper to make sure all the muffins are filled the same amount. Set aside.
  5. In a medium bowl, cream together the warm cream cheese, agave nectar, and vanilla with an electric mixer.
  6. Once soft, scoop 1 tablespoon onto each muffin. I like to create a divot at the top of each muffin to create a little pool in the center that goes down into the center top of the muffin.
  7. Once all the muffins have cream cheese on them, use a chopstick or toothpick to swirl it onto the top of the muffin.

  8. Bake for 25 minutes until the tops are puffed up and set.
  9. Remove from the oven and set aside to cool in the pan for 10 minutes. The center where the cream cheese pool was may dip down a bit as they cool.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 116
  • Sugar: 11.4g
  • Sodium: 214mg
  • Fat: 5.6g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 14.3g
  • Fiber: 1.2g
  • Protein: 3g
  • Cholesterol: 51mg

Keywords: almond flour, cream cheese, arrowroot flour, pumpkin, canned pumpkin recipes, pumpkin muffins, gluten free pumpkin muffins, pumpkin swirl muffins, healthy pumpkin muffins, low carb pumpkin muffins, pumpkin pie spice, cream cheese swirl, fluffy gluten free muffins

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