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Delicious Pumpkin Cream Cheese Muffins on a rustic wooden table

Pumpkin Cream Cheese Muffins

These delightful pumpkin cream cheese muffins are a perfect treat for fall, combining the warmth of pumpkin spice with a rich, tangy cream cheese swirl. Enjoy them for breakfast or as a comforting snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
Cream Cheese Swirl
  • 4 ounces cream cheese softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • Muffin tin
  • Paper liners
  • Measuring cups and spoons
  • Small mixing bowl
  • Electric mixer

Method
 

Prepare Muffin Batter
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk the pumpkin puree, eggs, vegetable oil, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined; be careful not to overmix, as lumps are okay.
Make Cream Cheese Swirl
  1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
Assemble and Bake
  1. Divide the muffin batter evenly among the 12 prepared muffin cups.
  2. Drop small dollops of the cream cheese mixture on top of each muffin and use a knife or toothpick to gently swirl it into the pumpkin batter.
  3. Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese part) comes out clean.
  4. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Avoid overmixing the muffin batter to ensure light and tender muffins. You can sprinkle a pinch of cinnamon sugar on top of the cream cheese swirl before baking for extra flavor.