Pumpkin Cream Cheese Muffins

I’ve included some videos below for those who prefer to watch rather than read.

Pumpkin cream cheese muffins are a tasty fall treat that combines the warm spices of pumpkin with creamy cheese filling. These muffins are moist, flavorful, and easy to make in just 30 minutes. You’ll love the swirl of cream cheese that melts into the batter as they bake.

Perfect for breakfast or dessert, these muffins often feature a crumb topping for extra texture. You can whip up a batch of 12 in under an hour, making them great for busy mornings or last-minute gatherings.

Table of Contents

Exact Ingredients ( + Possible Substitutes)

Here’s what you’ll need to make pumpkin cream cheese muffins:

For the muffins:

2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp salt
1 can (15 oz) pumpkin puree
2 eggs
1/4 cup vegetable oil
1/4 cup milk

For the cream cheese filling:

8 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1 tsp vanilla extract

Don’t have some ingredients? Try these swaps:

Use whole wheat flour instead of all-purpose for a healthier option.
Swap vegetable oil with melted butter or coconut oil.
Replace milk with almond milk or any non-dairy alternative.
Sub pumpkin pie spice with a mix of cinnamon, nutmeg, and ginger.

For a lighter version, try Greek yogurt instead of cream cheese in the filling. You can also use a sugar substitute to cut down on calories.

Remember, these substitutions may slightly change the texture and taste of your muffins. But they’ll still be yummy!

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix the dry ingredients in a large bowl. Combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

In another bowl, whisk together the wet ingredients. Mix pumpkin puree, sugar, eggs, oil, milk, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t overmix!

Fill each muffin cup about 3/4 full with batter.

Make the cream cheese filling by beating cream cheese, sugar, egg yolk, and vanilla extract until smooth.

Add a dollop of cream cheese mixture on top of each muffin. Use a toothpick to swirl it into the batter.

Bake for 18-22 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes. Then move them to a wire rack to cool completely.

Enjoy your tasty pumpkin cream cheese muffins!

Tips, Tricks & Storing

Want to make the best pumpkin cream cheese muffins? Here are some helpful tips:

Use room temperature ingredients. This helps everything mix together smoothly.

Don’t overmix the batter. Stir just until combined to keep your muffins tender.

Fill muffin cups about 3/4 full for the perfect size. Use an ice cream scoop for easy portioning.

Add a sprinkle of cinnamon sugar on top before baking for extra crunch and flavor.

To store your muffins, let them cool completely. Place them in an airtight container at room temperature for up to 3 days.

For longer storage, freeze muffins for up to 3 months. Wrap each one in plastic wrap, then place in a freezer bag.