These muffins are soft, flavorful, and have the perfect balance of sweet pumpkin and tangy cream cheese. The swirled cream cheese adds richness and a bakery-style touch without being complicated. They are easy to make, freeze well, and delight both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the pumpkin puree and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
In a separate bowl, beat the cream cheese with powdered sugar until smooth.
Fill each muffin liner halfway with pumpkin batter, then add a spoonful of cream cheese mixture. Top with more pumpkin batter to fill the liner.
Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter.
Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 12 muffins. Preparation time: approximately 15 minutes Baking time: 20–25 minutes Total time: about 40 minutes
Variations
Add chopped pecans, walnuts, or chocolate chips to the pumpkin batter for extra texture. Top with streusel for a crunchy topping. For a spicier flavor, increase the cinnamon, ginger, or cloves.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. They can be frozen for up to 2 months. Reheat briefly in the microwave or oven before serving.
FAQs
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly in this recipe.
Can I make these muffins dairy-free?
Yes, substitute butter and cream cheese with plant-based alternatives.
Can I use a different sweetener?
Brown sugar adds moisture, but you can substitute with coconut sugar or adjust granulated sugar as desired.
How do I prevent the cream cheese from sinking?
Ensure the cream cheese mixture is thick and add it in the center of the batter, then swirl lightly.
Can I use a different flour?
All-purpose flour works best for structure, but whole wheat or a gluten-free blend can be used with slight adjustments.
Can I make mini muffins?
Yes, bake mini muffins for 12–15 minutes and check doneness with a toothpick.
Do I need to swirl the cream cheese?
Yes, swirling creates the signature marbled effect and distributes the cream cheese flavor.
Can I add spices like nutmeg or cloves?
Absolutely, the warm spices enhance the pumpkin flavor.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter and cream cheese filling separately and refrigerate for up to 24 hours before baking.
Are these muffins sweet or lightly sweetened?
They have a moderate sweetness, balanced by the pumpkin and cream cheese.
Conclusion
Pumpkin Cream Cheese Muffins are a cozy, flavorful treat that combines tender pumpkin muffins with a rich cream cheese center. Easy to make and perfect for any occasion, they are sure to become a favorite for breakfast, brunch, or a comforting snack.
Pumpkin Cream Cheese Muffins are moist, tender muffins with warm pumpkin spice flavor and a luscious cream cheese filling, perfect for breakfast, brunch, or a sweet snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:20–25 minutes
Total Time:40 minutes
Yield:12 muffins
Category:Breakfast/Brunch
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
4 oz cream cheese, softened
1/4 cup powdered sugar
Instructions
Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add pumpkin puree and vanilla extract.
Gradually mix the dry ingredients into the wet ingredients until just combined.
In a separate bowl, beat cream cheese with powdered sugar until smooth.
Fill each muffin liner halfway with pumpkin batter, then add a spoonful of cream cheese mixture. Top with more pumpkin batter to fill the liner.
Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter.
Bake for 20–25 minutes, or until a toothpick inserted into the pumpkin portion comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Add chopped pecans, walnuts, or chocolate chips to the pumpkin batter for extra texture.Top with streusel for a crunchy topping.Increase cinnamon, ginger, or cloves for a spicier flavor.Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.Freeze for up to 2 months; reheat briefly in microwave or oven before serving.
