...
Go Back
–+ servings
Homemade pumpkin cream cheese muffins recipe with cream cheese swirls on a white kitchen counter, overhead shot with a cozy fall feel.

Pumpkin Cream Cheese Recipe

Moist pumpkin muffins swirled with tangy cream cheese — a cozy homemade fall treat.
No ratings yet
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Batter: 10 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 280kcal
Cost: $8

Equipment

  • 1 12-cup muffin tin Non-stick or lined with paper liners
  • 2 Medium mixing bowls For wet and cream cheese mixtures
  • 1 Large mixing bowl For dry ingredients
  • 1 Rubber spatula For folding batter
  • 1 Electric mixer Or hand mixer for cream cheese filling
  • 1 set Measuring cups & spoons Dry and wet
  • 1 Kitchen scale Optional, for accuracy
  • 12 Paper liners Optional but recommended

Ingredients

  • 1¾ cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Brown sugar Packed
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground cloves
  • ¼ teaspoon Ground ginger
  • 1 cup Pumpkin puree Not pumpkin pie filling
  • ½ cup Vegetable oil
  • 2 large Eggs Room temperature
  • ¼ cup Milk
  • 8 oz Cream cheese Softened
  • ¼ cup Granulated sugar For cream cheese filling
  • 1 large Egg yolk
  • ½ teaspoon Vanilla extract
  • Cinnamon sugar Optional topping
  • Chopped pecans or walnuts Optional topping

Instructions

  • Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  • In a large bowl, whisk together flour, sugars, baking powder, salt, and spices.
  • In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until smooth.
  • In another bowl, whisk pumpkin puree, oil, eggs, and milk until combined.
  • Fold wet pumpkin mixture into dry ingredients with a spatula until just combined.
  • Fill muffin cups ¾ full with batter. Spoon about 1 tablespoon cream cheese mixture on top of each.
  • Swirl cream cheese gently with a knife or toothpick.
  • Bake 18–22 minutes, or until a toothpick comes out clean. Cool slightly before serving.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 280kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 120mg | Fiber: 1g | Sugar: 21g | Vitamin A: 3200IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1.5mg