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–+ servings
Pumpkin Cream Cheese Muffins

Irresistible Pumpkin Cream Cheese Muffins for Fall Mornings

These Pumpkin Cream Cheese Muffins are a delicious blend of fall flavors, combining moist pumpkin base with a rich cream cheese swirl, perfect for any morning.
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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
  

For the Muffin Base
  • 1 1/2 cups All-Purpose Flour Substitute with a gluten-free blend if needed.
  • 1 teaspoon Pumpkin Spice Consider crafting your own mix for a personal touch!
  • 1 teaspoon Baking Soda Use fresh baking soda for the best texture.
  • 1/2 teaspoon Salt A pinch brings out the flavors beautifully.
  • 1 cup Pumpkin Puree Canned works great; homemade adds extra love.
  • 1/2 cup Granulated Sugar Swap with coconut sugar for a healthier alternative.
  • 1/4 cup Brown Sugar Adds moisture and a mild caramel flavor.
  • 2 large Eggs For a vegan twist, use aquafaba.
  • 1/2 cup Vegetable Oil Melted coconut oil is a flavorful substitute.
  • 1 teaspoon Vanilla Extract Deepens the flavor.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Opt for low-fat if you're watching calories.
  • 1/4 cup Granulated Sugar Sweetens the cream cheese mix.
  • 1 large Egg Yolk Omit for a less creamy swirl.
  • 1 teaspoon Vanilla Extract Elevates the flavor of the cream cheese mixture.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin with liners or grease.
  2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, stir together the flour, pumpkin spice, baking soda, and salt. Incorporate the dry ingredients into the wet mixture gently.
  4. In a small bowl, beat cream cheese until smooth, then mix in granulated sugar, egg yolk, and vanilla until creamy.
  5. Fill muffin tins 3/4 full with pumpkin batter, then add 1 tablespoon of cream cheese mixture on top and swirl gently.
  6. Bake for 18-20 minutes until a toothpick inserted in the pumpkin part comes out clean.
  7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect served warm or stored for later enjoyment. Customization options include adding chocolate chips or nuts for extra flavor and texture.

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