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Pumpkin Muffins with Cream Cheese

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Bring on the pumpkin spice! These pumpkin muffins with cream cheese are a must-bake fall treat.
 
Pumpkin Muffins with Cream Cheese Swirl on a plate

Pumpkin Muffins with Cream Cheese

I’ve been spending time going through the blog archives and decided it’s time to freshen some of the older posts — sort of dust them off, give them a makeover and a chance to shine again. One of the most popular posts on the site happens to be these pumpkin muffins with cream cheese – there’s something about pumpkin that makes people go crazy this time of year. It’s like a pumpkin explosion on Instagram, Pinterest, and my subscription reader right now. So much pumpkin so little time! 
 
So, what better way to celebrate the pumpkin season than with an updated recipe of one of my old favorites? The original was pretty good, but this time around I adjusted some of the original measurements (probably don’t need 4 eggs) and added some additional spices perfect for the season – nutmeg, allspice, and some cinnamon. I didn’t mess with the cream cheese part — each muffin has a amount of the creamy good stuff baked right in.

Tips for Making Pumpkin Muffins

  • Use two bowls to make the batter. One to whisk the dry ingredients and another (larger bowl) to combine the wet ingredients. This makes it easier to combine all of the ingredients without overmixing the batter.
  • For the cream cheese mixture – it helps to start with room temperature cream cheese, but if you forget to leave it out I recommend using an electric mixer to mix it with the sugar and egg. The beaters will warm up the cream cheese and will make it easier to mix.
  • Spoon the muffin batter into the prepared muffin pan. Each muffin mold should be filled about halfway. Top each with two teaspoons of the cream cheese mixture. I use a long toothpick to mix the cream cheese into the batter.
  • The cream cheese will bake into the muffin at the top so, once baked they will be light orange in color with flecks and streaks of cream cheese.
  • Cool the muffins in the muffin pan and then run a dinner knife around the edges to loosen it before lifting them out of the pan.
  • The muffins will keep well at room temperature for two days. Or, you can keep them in the refrigerator for up to a week.
  • You can also freeze the pumpkin muffins. Just pop them in an airtight container and they will keep in the freezer for up to three months or so. You can thaw them at room temperature or pop them in the microwave to warm them up.
Pumpkin Muffins with Cream Cheese in muffin tin

More Muffin Recipes

Looking for more muffins to make for breakfast or snacks? Here are a few more favorite muffin recipes to try:

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Pumpkin Muffins with Cream Cheese Swirl

Pumpkin Muffins with Cream Cheese

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Description

Bring on the pumpkin spice! These pumpkin muffins with a cream cheese swirl are a must-bake fall treat.

Ingredients

Scale

For the Muffins:

  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cups granulated sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla

For the Cream Cheese:

  • 4 ounces cream cheese, softened
  • 1 tablespoon granulated sugar
  • 1 egg

Instructions

  1. Preheat oven to 350°F. Prep a standard-sized muffin tin with cooking spray.
  2. Whisk the flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together in a medium bowl dry. In a large bowl combine the sugar, oil, eggs, pumpkin puree and vanilla. Add the dry ingredients to the wet ones and mix until just combined.
  3. In a separate bowl, mix the cream cheese, sugar, and egg until smooth. If you cream cheese is cold it will be easier to use an electric mixer to combine the cream cheese with the other ingredients.
  4. Divide the batter evenly among the muffin mold. Top each with about two teaspoons of the cream cheese mixture. Using a toothpick, stir the cream cheese into the muffin batter.
  5. Bake the muffins for 30-35 minutes or until an inserted toothpick comes out clean. Cool the muffins in the pan (run a dinner knife around the edges to loosen them) before transferring to a baking rack.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 14.6g
  • Sodium: 251.2mg
  • Fat: 9.2g
  • Saturated Fat: 6.1g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 24.2g
  • Fiber: 1g
  • Protein: 3.5g
  • Cholesterol: 56mg

Keywords: pumpkin muffins, muffins with cream cheese, pumpkin spice muffins

The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.

About April Anderson

I’m a passionate home cook, cookbook author, recipe developer, freelance writer, food photographer, and dog mom ❤ I garnish (almost) everything with parsley and believe you can make deliciously amazing dishes with everyday ingredients.

Comments

  9. MaryMoh says

    Looks very delicious. I love pumpkin. But never thought of adding cheese. I’m sure that’s a lovely combination of flavour and look. Thanks for sharing.

    Reply

  14. Sanjana says

    These look so delicious! Then again anything with pumpkin and cream cheese has gotta be indulgent and totally wonderful! Great job… loving your recipes!

    Reply

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