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–+ servings
Pumpkin Cream Cheese Muffins

Irresistible Pumpkin Cream Cheese Muffins for Cozy Mornings

These Pumpkin Cream Cheese Muffins blend moist pumpkin and creamy cheese, perfect for cozy breakfasts.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups all-purpose flour can be substituted with a gluten-free flour blend
  • 2 teaspoons pumpkin spice or a blend of cinnamon, ginger, cloves, nutmeg, and allspice
  • 1 teaspoon baking soda ensure it’s fresh
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree canned or homemade
  • 1 cup granulated sugar or coconut sugar for a healthier option
  • 1/2 cup brown sugar can substitute with granulated sugar
  • 2 large eggs or aquafaba as a substitute
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract opt for pure
For the Cream Cheese Swirl
  • 8 oz cream cheese full-fat preferred
  • 1/4 cup granulated sugar or powdered sugar for a smoother texture
  • 1 large egg yolk can be omitted

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. In a separate bowl, beat the cream cheese, sugar, egg yolk, and a splash of vanilla extract until smooth.
  6. Spoon the pumpkin batter into the muffin tins, filling each about ¾ full, then add a tablespoon of cream cheese mixture on top.
  7. Gently swirl the cream cheese mixture into the pumpkin batter with a toothpick.
  8. Bake for 18 to 20 minutes, checking doneness with a toothpick inserted into the muffin part.
  9. Let cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 2000IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These muffins are not only delicious but also perfect for sharing during the fall season.

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