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Pumpkin Cream Cheese Muffins

Irresistibly Delicious Pumpkin Cream Cheese Muffins to Fall For

These Pumpkin Cream Cheese Muffins are a delightful way to embrace the warmth of fall with their rich cream cheese swirl and spiced pumpkin aroma.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can use gluten-free flour blend for a GF version
  • 1 teaspoon pumpkin spice or substitute with a mixture of cinnamon, ginger, nutmeg, and cloves
  • 1 teaspoon baking soda ensure it's fresh
  • ½ teaspoon salt no substitutes necessary
  • 1 cup pumpkin puree canned or homemade work well
  • ½ cup granulated sugar
  • ⅓ cup brown sugar coconut sugar can be used as a healthier alternative
  • 2 large eggs or use aquafaba or applesauce for egg-free
  • ⅓ cup vegetable oil or melted butter or coconut oil
  • 1 teaspoon vanilla extract no substitutes necessary
For the Cream Cheese Filling
  • 8 ounces cream cheese can use reduced-fat for a lighter option
  • ¼ cup granulated sugar for cream cheese layer
  • 1 large egg yolk omit for egg-free, but results may vary

Equipment

  • Oven
  • mixing bowls
  • muffin tins
  • Whisk
  • spatula
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line muffin tins with paper liners or grease them.
  2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of pumpkin spice, 1 teaspoon of baking soda, and ½ teaspoon of salt.
  3. In another bowl, combine 1 cup of pumpkin puree, ½ cup of granulated sugar, ⅓ cup of brown sugar, 2 eggs, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. In a separate bowl, beat together 8 ounces of cream cheese, ¼ cup of granulated sugar, and 1 egg yolk until smooth and creamy.
  6. Scoop the pumpkin batter into the prepared muffin tins, filling them about ¾ full. Dollop the cream cheese mixture on top and swirl with a toothpick.
  7. Bake for 18-20 minutes until muffins spring back lightly and a toothpick comes out clean.
  8. Allow muffins to cool in the tins for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days in the refrigerator for maximum freshness.

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