Pumpkin Cream Cheese Muffins
3 Comments
Posted: 11/14/21
Updated: 11/15/21
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Light, fluffy pumpkin muffins that have the perfect amount of spice and are topped with a cream cheese swirl! These Pumpkin Cream Cheese muffins make the perfect breakfast or snack. They will be the most requested treat in the fall.
I love the combination of cream cheese and pumpkin and there’s no better way to combine them in these pumpkin cream cheese muffins!
Well, I should specify there’s nothing better for a fall breakfast or brunch because, for dessert, my other favorite combo is pumpkin cupcakes with cream cheese frosting. So, if you love this combo as I do, I’ve got you covered for the whole day!
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Pumpkin Muffins with Cream Cheese
For this recipe, I created the best pumpkin muffins and gave them a cheesecake swirl!
This muffin recipe is so easy. Mix up the dry ingredients, combine the wet ones, and mix them together. Add a cream cheese swirl and they’re ready for the oven.
Maybe I’m biased, but they are just as good if not better than Starbucks. Pair them with a homemade latte and you may skip the coffee shop from now on.
Ingredients
- All-purpose flour – for the best muffins, lightly spoon the flour into the dry measuring cup and level it off. This is the best way to measure it!
- White sugar – You will need some for the muffins and for the cream cheese topping.
- Brown sugar – Pack the measuring cup with the sugar.
- Baking soda
- Salt
- Cinnamon
- Pumpkin spice – use store bought or my homemade pumpkin pie spice mix!
- Whole large eggs – for the batter plus one egg yolk for the topping – leave them out at room temperature so they’re easy to mix into the batter.
- Canned pumpkin puree – don’t use pumpkin pie filling, use pure pumpkin puree.
- Butter – leave it out at room temperature for 30 minutes so it can soften.
- Vanilla extract – this flavors the muffins and the topping.
- Cream cheese – leave it out with the butter so it can soften, too!
How to Make Them
Line a standard-size muffin pan with paper liners and preheat the oven to 425°F.
In a medium bowl whisk the flour, white sugar, brown sugar, baking soda, salt, cinnamon, and pumpkin spice.
In another large bowl with a hand mixer (or stand mixer with a paddle attachment), beat the whole eggs, pumpkin puree, butter, and vanilla extract at low speed until combined.
In another large bowl with a hand mixer (or stand mixer with a paddle attachment), beat the whole eggs, pumpkin puree, butter, and vanilla extract at low speed until combined.
Pour the wet ingredients into the dry ingredients and beat until just combined. Fill each muffin cup with batter until it’s almost full.
In a small bowl beat the softened cream cheese with egg yolk, white sugar, and vanilla. Drop approximately one tablespoon dollop of cream cheese mixture on the tops of the muffin batter in the pan.
Use a toothpick and swirl the cream cheese filling through the pumpkin batter.
Bake the muffins for five minutes at 425°F. Lower the oven temperature to 350°F and bake them for 15 to 19 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins on a wire rack before serving.
Pro Tips
Mix-In Ideas: I like them plain but if you like nuts, try mixing in some finely chopped pecans or walnuts. 3/4 cup to 1 cup would work well! If you try it, you’ll get a few extra muffins.
Cooling Tip: It’s tempting to eat them warm and they are delicious that way! But, if you can wait for them to cool, all of the flavors will develop even more. They’re even better the next day, so feel free to make them in advance.
Storage Tip: Store them in an airtight container and they will keep for several days at room temperature. You can also freeze them for up to a month.
If you want the best fall muffin recipe, these cream cheese pumpkin muffins are the ones to try! They are perfect for breakfast, brunch, or a snack. Make them this week and enjoy!
More Pumpkin Recipes!
- Pumpkin Chocolate Chip Muffins are another fall treat we love to make!
- For a fun and easy dessert dip, you have to try my Pumpkin Cheesecake Dip!
- You can’t go wrong with a classic Pumpkin Bread!
- Pumpkin Crisp with streusel topping is a fun twist on pumpkin pie!
Tried this recipe? Be sure to comment below and leave your five-star rating, I definitely want to hear from you!!!
And if you’re like me and snap photos be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your yummy treat!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Pumpkin Cream Cheese Muffins
Light, fluffy pumpkin muffins with a cream cheese topping!
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- 1 cup white sugar
- ½ cup brown sugar packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 2 eggs room temperature
- 15 oz can pumpkin puree
- ½ cup butter softened
- 1 teaspoon vanilla extract
Cream Cheese
- 8 oz cream cheese softened
- ¼ cup granulated white sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 425 degrees F and place liners into each well of your standard size muffin baking pan.Set aside.
- In a medium bowl whisk together flour, sugars, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In another bowl or bowl of a stand mixer add the eggs, pumpkin puree, butter and vanilla extract. Beat on low, using a stand mixer or hand mixer, until combined.
- Pour the wet ingredients into the dry ingredients and beat until just combined.
- Add batter to muffin cup liners so they are almost full.
- In a small mixing bowl add ingredients for cream cheese topping and beat until fully combined. Drop about a tablespoon of mixture on top of each cup of muffin batter. Take a toothpick and swirl it through the batter to mix it together.
- Place in a preheated oven and bake for 5 minutes. Lower temperature to 350 degrees F and bake an additional 15-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Tips
Mix-In Ideas: I like them plain but if you like nuts, try mixing in some finely chopped pecans or walnuts. 3/4 cup to 1 cup would work well! If you try it, you’ll get a few extra muffins.
Cooling Tip: It’s tempting to eat them warm and they are delicious that way! But, if you can wait for them to cool, all of the flavors will develop even more. They’re even better the next day, so feel free to make them in advance.
Storage Tip: Store them in an airtight container and they will keep for several days at room temperature. You can also freeze them for up to a month.
Video
Nutrition Information
Calories: 231kcal (12%), Carbohydrates: 32g (11%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 56mg (19%), Sodium: 222mg (10%), Potassium: 100mg (3%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 4045IU (81%), Vitamin C: 1mg (1%), Calcium: 34mg (3%), Iron: 1mg (6%)
Malinda says
Kids devoured these! Making these again today!
Danielle says
These were a hit! I can’t wait to make them again!
Alison LaFortune says
Love the fluffy cream cheese topping. So much cozy flavor in these!