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.



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


  1. Preheat oven to 350Β°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.


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