Go Back
+ servings
Pumpkin Cream Cheese Muffins square cropped image
Print Recipe
5 from 4 votes

Pumpkin Cream Cheese Muffins

Light, fluffy pumpkin muffins with a cream cheese topping!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 231kcal
Author: Julie Evink

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.

Video

Notes

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.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 222mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 4045IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg