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Pumpkin Cream Cheese Muffins

Delicious Pumpkin Cream Cheese Muffins You’ll Crave This Fall

These Pumpkin Cream Cheese Muffins are a cozy treat perfect for fall, offering a delightful blend of spiced pumpkin and creamy swirls.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with gluten-free all-purpose flour for a gluten-free version.
  • 1 teaspoon Pumpkin Spice If unavailable, mix cinnamon, ginger, nutmeg, and cloves for a homemade blend.
  • 1 teaspoon Baking Soda Check for freshness to ensure effective leavening.
  • ½ teaspoon Salt Enhances flavor by balancing sweetness.
  • 1 cup Pumpkin Puree Opt for smooth canned puree or homemade.
  • 1 cup Granulated Sugar Can reduce quantity or substitute with coconut sugar for less sweetness.
  • ½ cup Brown Sugar Adds moisture and depth; can replace with more granulated sugar if needed.
  • 2 large Eggs Can use aquafaba or flax eggs for an egg-free version.
  • ½ cup Vegetable Oil Can swap for melted, cooled butter.
  • 1 teaspoon Vanilla Extract Use pure extract for the best flavor.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Full-fat cream cheese yields the best texture.
  • ¼ cup Granulated Sugar Can reduce for a less sweet cream cheese mixture.
  • 1 large Egg Yolk Omit for a lighter swirl.
  • 1 teaspoon Vanilla Extract Use pure extract for the best results.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Sifter
  • Measuring cups and spoons
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin with liners or grease it.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until smooth. Add in the vegetable oil and vanilla extract.
  3. In a separate bowl, sift the flour, pumpkin spice, baking soda, and salt. Gradually add this to the wet mixture, stirring gently until just combined.
  4. In another bowl, beat the cream cheese until smooth, then add granulated sugar, egg yolk, and vanilla, mixing fully.
  5. Fill each muffin cup about ¾ full with pumpkin batter, then spoon a tablespoon of cream cheese mix on top and swirl with a toothpick.
  6. Bake for 18 to 20 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days. They can also be wrapped and frozen for up to 3 months.

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