Pumpkin Cream Cheese Muffins

Name: Pumpkin Cream Cheese Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 Tbsp pumpkin pie spice; ½ tsp cinnamon; ½ tsp baking soda; ½ tsp salt; ¾ cup granulated sugar; ½ cup packed brown sugar; 2 large eggs; 1 cup canned pumpkin puree; ½ cup vegetable oil; ¼ cup milk; 1 tsp vanilla extract; 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 large egg yolk; ½ tsp vanilla extract

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Soft, swirly, and kissed with autumn spice — these pumpkin cream cheese muffins are like little bakery treats you can whip up right in your own kitchen. They’re moist, fluffy, and have that dreamy cream cheese swirl that makes every bite a hug in muffin form.

A Cozy Bite of Fall in Every Swirl

Halved pumpkin cream cheese muffin showing moist crumb and swirl detail, with a butter knife and pumpkin puree nearby.

Pumpkin season has arrived and it brought muffins. The kind you’ll crave with your morning coffee or sneak as a midnight treat. These beauties bake up golden and puffed, with a ribbon of creamy tang right through the center. There’s cinnamon in the air, and your kitchen smells like fall’s best bakery

If you’re already obsessed with our pumpkin muffins just wait until you swirl cream cheese into the mix

Ingredients You’ll Need

For the Pumpkin Muffin Batter

1 ¾ cups all-purpose flour
1 Tbsp pumpkin pie spice
½ tsp cinnamon
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract

For the Cream Cheese Swirl

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg yolk
½ tsp vanilla extract

Tools That Help

12-cup muffin tin and paper liners
Electric hand mixer or stand mixer
Medium and large mixing bowls
Cookie scoop or tablespoon
Butter knife or toothpick for swirling

How to Make Pumpkin Cream Cheese Muffins

Hand swirling cream cheese into pumpkin muffin batter in a 12-cup muffin tray, on a beige kitchen tile background.

Step-by-Step Instructions

Preheat your oven to 375°F. Line a muffin tin with paper liners and set aside
In a large bowl, whisk together flour, spices, baking soda, and salt. In another bowl, beat the sugars, eggs, pumpkin, oil, milk, and vanilla. Pour wet ingredients into dry and mix until just combined
In a separate bowl, beat cream cheese with sugar, yolk, and vanilla until smooth
Scoop muffin batter into liners about three-quarters full. Add a teaspoon of cream cheese filling on top. Use a butter knife or toothpick to gently swirl
Bake for 15 to 18 minutes or until a toothpick comes out clean from the muffin part
Let cool a bit before serving. They’re even better the next day

Swirling Tip

Less is more. Just a few gentle figure-eight swirls give the muffins that pretty marbled look. Overdoing it blends the layers too much and you’ll lose that dreamy cream cheese ribbon

Stack of three pumpkin cream cheese muffins with visible swirls, surrounded by baking ingredients on a rustic blue surface.

Storage Tips to Keep Them Fresh

Room Temp vs. Fridge

These muffins will keep at room temp for 1 to 2 days but for max freshness, pop them in the fridge in an airtight container. That swirl stays dreamy for up to 5 days chilled

Can You Freeze Them

Yes. Freeze the baked muffins for up to 1 month. Let them thaw overnight in the fridge or warm gently in the microwave for 15 to 20 seconds. Fall treat ready when you are

Variations & Add-Ins

Chocolate chips bring sweet little surprises in every bite
Chopped pecans add cozy crunch and a little Southern flair
Use a piping bag instead of swirling to fill the center with cream cheese
Top with cinnamon sugar or drizzle glaze for a dessert vibe

And if you love fuss-free fall sweets don’t miss this pumpkin dump cake — dangerously easy and insanely delicious

More Cozy Bakes to Try

Cream cheese lovers, these cream cheese cookies are soft, simple, and full of that tangy magic. Perfect with a cup of cocoa on a chilly afternoon

FAQs

Can I make these gluten-free

Yes Just use a good 1 to 1 gluten-free flour blend. It works beautifully

Can I use fresh pumpkin instead of canned

Absolutely Just make sure it’s well-puréed and not watery. Strain it if needed

What’s the best way to swirl the batter for a pretty top

Use a toothpick or butter knife and gently make figure-eight swirls. Stop once you see the marble

Final Thoughts

These muffins are fall comfort baked into every swirl. Spiced creamy sweet and crazy easy to make. Perfect for sharing or keeping all to yourself

Try them. Then tell me — did you eat one warm from the oven too

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