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October 22, 2014Updated: April 27, 2022

Pumpkin Muffins with Cream Cheese

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Pumpkin Muffins with Cream Cheese Swirl | Girl Gone Gourmet
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:

  • Banana Walnut Muffins | These bakery-style muffins are topped with a crunchy streusel topping!
  • Peanut Butter and Chocolate Muffins | These muffins are the perfect excuse to have chocolate for breakfast.
  • Maple Gingerbread Muffins | These spiced muffins are perfect for the holidays!
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Pumpkin Muffins with Cream Cheese

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

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

For the Muffins:

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

For the Cream Cheese:

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

Instructions

  1. Preheat oven to 350°F. Prep a standard-sized muffin tin with cooking spray.
  2. Whisk the flour, baking soda, spices, baking powder, and salt in a medium bowl. 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 with an electric mixer until smooth.
  4. Divide the batter evenly among the muffin molds. 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 them to a baking rack.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 208
  • Sugar: 14.7g
  • Sodium: 251.3mg
  • Fat: 9.2g
  • Saturated Fat: 6.1g
  • Unsaturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 28.2g
  • Fiber: 1.2g
  • Protein: 4g
  • Cholesterol: 56mg

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

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20 Comments

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.

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Comments

  1. tiny says

    December 1, 2009 at 7:59 pm

    Wow, these look beautiful!

    Reply
  2. Simply Life says

    December 1, 2009 at 12:46 pm

    Wow those muffins sound amazing…as always, gorgeous photos!

    Reply
  3. Mr. P says

    November 30, 2009 at 10:49 pm

    Starting with pumpkin and cream cheese is always good. But I love that you could have this for breakfast too.

    They look so appetising.

    Reply
  4. Mardi @eatlivetravelwrite says

    November 30, 2009 at 9:11 pm

    Hey I posted a marbled pumpkin cheesecake on my blog today too!!!! T’is the season indeed!

    Reply
  5. lululu says

    November 30, 2009 at 3:11 pm

    These muffins look so pretty with the swirl on top. The little touch of cream cheese really helps dress up the muffins.

    Reply
  6. Trix says

    November 30, 2009 at 2:19 pm

    Pretty! (As in pretty tempting!)

    Reply
  7. Divina Pe says

    November 30, 2009 at 1:27 pm

    That is a really great way to use leftover pumpkin. Love the finishing touch of cream cheese.

    Reply
  8. Souffle Bombay says

    November 30, 2009 at 12:40 pm

    mmmm these look good, my eight year old in into pumpkin bread. I will whip some up for him. Thanks!

    Reply
  9. MaryMoh says

    November 30, 2009 at 6:40 am

    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
  10. Sook says

    November 30, 2009 at 4:41 am

    How beautiful!

    Reply
  11. Jessie says

    November 30, 2009 at 4:03 am

    I am in love! I just adore the cream cheese swirl in these great muffins

    Reply
  12. Drick says

    November 29, 2009 at 11:28 pm

    what a great way to enjoy leftovers – and a great recipe.. they look sooooo good to eat!

    Reply
  13. Marillyn Beard says

    November 30, 2009 at 2:55 am

    Looks great! Love the cream cheese in there… oh yum!

    Reply
  14. Sanjana says

    November 29, 2009 at 8:53 pm

    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
  15. pegasuslegend says

    November 29, 2009 at 9:23 pm

    these are gorgeous muffins! they look light and so delicious!

    Reply
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