Description
These pumpkin cream cheese muffins are soft, warmly spiced, and swirled with a tangy vanilla cream cheese topping. Perfect for cozy mornings or fall gatherings!
Ingredients
1 ¾ cups all-purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
½ teaspoon salt
1 (15 oz) can pumpkin puree
1 cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil or melted butter (cooled)
1 tablespoon vanilla extract
8 oz cream cheese, room temperature
¼ cup granulated sugar (for cream cheese mixture)
1 large egg yolk
2 teaspoons vanilla extract (for swirl)
Instructions
1. Preheat oven to 375°F. Line muffin tins with paper liners.
2. Whisk flour, pumpkin spice, baking soda, and salt in a bowl.
3. In another bowl, mix pumpkin puree, both sugars, eggs, oil, and vanilla.
4. Add dry ingredients to wet and stir until just combined.
5. Fill muffin cups ¾ full with batter.
6. Beat cream cheese until smooth, then add sugar, egg yolk, and vanilla for swirl.
7. Spoon 1 tbsp of cream cheese mixture on top of each muffin and swirl with a toothpick.
8. Bake for 18–20 minutes until a toothpick comes out mostly clean.
9. Cool for 10 minutes, then transfer to a wire rack.
Notes
Don’t overfill the muffin tins—leave room for the cream cheese swirl.
You can swap the pumpkin spice with a DIY blend: cinnamon, ginger, cloves, nutmeg.
Optional add-ins: chocolate chips, chopped nuts, or pepitas.
Store in the fridge for up to 5 days or freeze up to 2 months.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Pumpkin
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 241
- Sugar: 21g
- Sodium: 176mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg