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Pumpkin Cream Cheese Muffins

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These Pumpkin Cream Cheese Muffins feature tender pumpkin spice batter swirled with a tangy, creamy filling for the ultimate cozy fall treat. Quick, easy, and perfect for autumn gatherings or a comforting snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (210g)
  • 2/3 cup granulated sugar (130g)
  • 1/4 cup brown sugar, packed (50g)
  • 1 cup pumpkin puree (240g)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (80ml)
  • 1/4 cup milk (60ml, dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened (115g)
  • 1/4 cup powdered sugar (25g)
  • 1 tablespoon maple syrup (optional)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a medium bowl, beat together cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In another bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fill each muffin liner about 2/3 full with batter (about 2 tablespoons per cup).
  7. Drop about 1 teaspoon of cream cheese mixture on top of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese part) comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Allow to cool for at least 15-20 minutes before serving.

Notes

For gluten-free muffins, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and non-dairy milk. Do not overmix the batter for tender muffins. Swirl cream cheese gently for a pretty pattern. Muffins freeze well for up to 2 months. Let cream cheese and eggs come to room temperature for best results.

Nutrition

Keywords: pumpkin muffins, cream cheese swirl, fall baking, autumn dessert, easy muffins, pumpkin spice, Thanksgiving treat

Find it online: https://yumyep.com/pumpkin-cream-cheese-muffins-recipe-easy-swirled-fall-treats/