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–+ servings
Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins: A Cozy Fall Delight

Delight in these easy Pumpkin Cream Cheese Muffins, perfect for busy mornings or cozy afternoons!
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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 Muffins
  • 2 cups All-Purpose Flour Can be replaced with gluten-free blend
  • 2 teaspoons Pumpkin Spice Mix with cinnamon, ginger, cloves, nutmeg, and allspice
  • 1 teaspoon Baking Soda Make sure it's fresh
  • 1 teaspoon Salt Essential for flavor balance
  • 1 cup Pumpkin Puree Homemade puree can be used
  • 1 cup Granulated Sugar Sweetens the muffins
  • 1/2 cup Brown Sugar Light or dark both work well
  • 2 large Eggs Helps bind ingredients and contributes to rising
  • 1/2 cup Vegetable Oil or Melted Butter Melted coconut oil is a delightful substitute
  • 2 teaspoons Vanilla Extract Opt for pure vanilla
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Ensure it's at room temperature
  • 1/4 cup Granulated Sugar Sweetens the cream cheese mixture
  • 1 large Egg Yolk Can be omitted for allergies
  • 1 teaspoon Vanilla Extract A splash of pure enhances flavor

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffins liners.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil or melted butter, and vanilla extract.
  3. In another bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt.
  4. Gradually fold the dry mixture into the wet ingredients until just combined.
  5. In a separate bowl, beat the cream cheese with additional granulated sugar, egg yolk, and vanilla extract until smooth.
  6. Fill each muffin cup about three-quarters full with the pumpkin batter and drop a spoonful of the cream cheese mixture into the center of each muffin.
  7. Using a toothpick, swirl the cream cheese into the pumpkin batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Allow the muffins to cool in the tin for about 10 minutes before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for busy mornings and can be stored in an airtight container for up to 5 days in the fridge. Enjoy warm or let them cool completely before storing!

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