Pumpkin Spice Muffins with Cheesecake Swirl (gluten-free, dairy-free, paleo options)

Have you notice that we’ve suddenly, collectively decided that October shall now be referred to as “Spooky Season” for some reason? According to Google Trends, it turns out this term suddenly appeared in 2018 and is reaching peak popularity right now. Meanwhile, I long for a simpler time when we just called it Pumpkin Spice Season. Because, whether you’re willing to admit it or not, we are all HERE for Pumpkin Spice to Spice Up Our Life!

These are the combination of everything we love. Stacy is way into Fall and pumpkin spice and everything October. Meanwhile Matt just wants to pound cheesecake all day. Honestly, it’s a crowd pleaser. With real pumpkin and homemade muffins or canned puree and a box mix, these are fantastic anytime of day.

And while we’re at it, adding some veggies to a morning treat is never a bad thing, right? Getting a little extra nutrients at a time when you don’t always is a good trick! I’ve been making a lot of muffins lately, because it’s easy for the boys to grab as they groggily stumble out of bed into virtual school.

If you like these, then maybe your Pumpkin Spice Season needs a little more variety and you may love some of our other recipes:


Pumpkin Spice Muffins with Cheesecake Swirl (gluten-free, dairy-free, paleo options)


    Pumpkin Spice Muffins
  • 2 C gluten-free all purpose flour (we use and recommend King Arthur Flour)
  • 1 1/2 Tbsp pumpkin spice (We like this one or make your own!)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 C pumpkin puree (we make and use our own, but plain canned is fine)
  • 1/2 C maple syrup
  • 1/2 C granulated raw or brown sugar
  • 2 large eggs
  • 1/2 C avocado oil
  • 1/2 Tbsp vanilla extract
  • 2 tsp almond extract (optional)
  • Cream Cheese Swirl:
  • 8 oz cream cheese or dairy-free alternative
  • 1/4 cup granulated raw or brown sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine: flour, pumpkin spice, baking soda and salt.
  3. In a separate bowl, mix pumpkin, sugar. Whisk in eggs, avocado oil, almond and vanilla extract. Slowly whisk in the dry ingredients, until smooth. Fill muffin cups 2/3 full.
  4. In a medium bowl, whip cream cheese until no lumps remain. Add in sugar, egg yolk and vanilla. Whisk until combined.
  5. Spoon about 1 tablespoon of the cream cheese mixture on top of the pumpkin muffin batter. With a toothpick, slowly swirl it into the batter.
  6. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.


If you feel like a short cut, you can use the King Arthur Flour or Simple Mills Pumpkin or any muffin mix of your choice, and just add the cream cheese swirl at the end.


The end result of these muffins is delectably moist and delicious. Honestly, it’s one of Matt’s favorite recipes he’s ever made for the blog. We know you’ll love it just as much as we do. And maybe it will finally bring peace to the annual autumn wars in this house!


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