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Freshly baked pumpkin cream cheese muffins with cream cheese swirls on a wire rack, styled with pumpkin puree and kitchen towel.

Pumpkin Cream Cheese Muffins


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  • Author: Ely Rechard
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x

Description

Soft, fluffy pumpkin muffins with a sweet cream cheese swirl. Warm spices, dreamy texture, and a cozy fall favorite!


Ingredients

Scale

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


Instructions

1. Preheat your oven to 375°F. Line a muffin tin with paper liners and set aside

2. 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

3. In a separate bowl, beat cream cheese with sugar, yolk, and vanilla until smooth

4. 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

5. Bake for 15 to 18 minutes or until a toothpick comes out clean from the muffin part

6. Let cool a bit before serving. They’re even better the next day

Notes

Store muffins at room temp for 1 to 2 days or refrigerate for up to 5 days

Freeze up to 1 month. Thaw overnight in fridge

Add chocolate chips, nuts, or glaze for extra sweetness

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 17g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg