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–+ servings
Pumpkin Cream Cheese Muffins

Irresistible Pumpkin Cream Cheese Muffins for Cozy Fall Mornings

Enjoy these delicious Pumpkin Cream Cheese Muffins, perfect for cozy fall mornings and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour if needed
  • 2 teaspoons Pumpkin Spice mix of cinnamon, ginger, cloves, nutmeg, and allspice can substitute
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1 teaspoon Salt no substitutions needed
  • 1 cup Pumpkin Puree homemade or canned
  • 1 cup Granulated Sugar coconut sugar can work for a healthier swap
  • 1/2 cup Packed Brown Sugar no substitutes suggested
  • 2 Large Eggs flax eggs can be used for a vegan alternative
  • 1/2 cup Vegetable Oil melted butter or coconut oil are good substitutes
  • 2 teaspoons Vanilla Extract no substitutions recommended
Cream Cheese Swirl
  • 8 ounces Cream Cheese light cream cheese is a healthier option
  • 1/4 cup Granulated Sugar powdered sugar can be used for a smoother texture
  • 1 Large Egg Yolk omit for a vegan version
  • 1 teaspoon Vanilla Extract stick with the original for best results

Equipment

  • muffin tin
  • mixing bowls
  • Whisk
  • toothpick
  • measuring cups

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Prepare muffin tin by greasing or using paper liners.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, packed brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, combine flour, pumpkin spice, baking soda, and salt. Mix well, then slowly add to wet ingredients, folding gently.
  4. Fill muffin cups about three-quarters full with batter.
  5. In a medium bowl, beat cream cheese until smooth. Mix in granulated sugar, egg yolk, and vanilla extract until combined.
  6. Dollop 1 tablespoon of cream cheese mixture on top of each muffin batter-filled cup and swirl gently.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container in the fridge for up to 5 days or freeze individually wrapped for up to 3 months. Serve warm for best flavor.

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