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Pumpkin Cream Cheese Muffins with a bite taken out, showing its moist pumpkin crumb and creamy cheesecake swirl topping.

Pumpkin Cream Cheese Muffins

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Soft Pumpkin Cream Cheese Muffins with a creamy cheesecake swirl make every bite rich, cozy, and perfect for fall baking.
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Prep Time 12 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 18 Muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 241
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour spooned and leveled
  • 1 tablespoon pumpkin pie spice store-bought or homemade
  • 1 teaspoon baking soda fresh for best rise
  • ½ teaspoon salt fine sea salt preferred
  • 15 ounces pumpkin puree pure pumpkin not pie filling
  • 1 cup granulated sugar adds sweetness
  • ½ cup light brown sugar packed for moisture
  • 2 large eggs room temperature
  • ½ cup vegetable oil or cooled melted butter
  • 1 tablespoon vanilla extract pure vanilla recommended
  • 8 ounces cream cheese fully softened
  • ¼ cup granulated sugar for the cream cheese layer
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract for richer flavor

Method
 

  1. Preheat the oven to 375°F (190°C) and line muffin pans with paper liners to prepare for baking.
  2. Whisk together the flour, pumpkin pie spice, baking soda, and salt until evenly blended.
  3. In a separate large bowl, combine the pumpkin puree, granulated sugar, and brown sugar until smooth, then whisk in the eggs, oil, and vanilla.
  4. Gradually fold the dry ingredients into the pumpkin mixture just until a smooth batter forms without overmixing.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  6. Beat the softened cream cheese until creamy, then mix in the sugar, egg yolk, and vanilla until completely smooth.
  7. Spoon about one tablespoon of the cream cheese mixture over each muffin and gently swirl it into the batter using a toothpick or skewer, leaving visible ribbons.
  8. Bake for 18–20 minutes, or until a toothpick inserted into the pumpkin portion comes out with only a few moist crumbs attached.
  9. Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack. Serve warm or cool completely before storing.

Nutrition

Serving: 88gCalories: 241kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 42mgSodium: 176mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 3888IUVitamin C: 1mgCalcium: 32mgIron: 1mg

Notes

These pumpkin cream cheese swirl muffins bake up incredibly soft with a creamy ribbon in every bite. They're delicious warm from the oven and just as wonderful chilled the next day with a hot cup of coffee.

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