Description
Looking for the best pumpkin cream cheese muffins? This easy and healthy recipe is quick, simple, and packed with fall flavor! Perfect for breakfast ideas, snacks, or dessert. With a swirl of sweet cream cheese, these muffins are one of the best treats for autumn baking days!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F and line muffin tin with paper liners.
- In a bowl, whisk pumpkin puree, sugar, brown sugar, eggs, oil, and vanilla.
- In another bowl, mix flour, baking soda, pumpkin pie spice, and salt.
- Add dry ingredients to wet and mix until just combined.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fill muffin cups 3/4 full with batter and add a spoonful of cream cheese mixture on top.
- Swirl cream cheese into batter lightly with a toothpick or knife.
- Bake for 18–22 minutes or until a toothpick inserted into the muffin comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Use pumpkin puree, not pie filling.
- Soften cream cheese fully before mixing.
- Add chopped nuts for texture if desired.
- Store in fridge due to cream cheese.
- Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg