Pumpkin Muffins with Cream Cheese

a baked muffin in a muffin pan mold.

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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 ½ cups all-purpose flour (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice (see note)
  • ¼ teaspoon kosher salt
  • ¾ cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl

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


  1. Preheat the oven to 350°F. Spray a muffin pan with cooking spray.
  2. Whisk the flour, baking powder, spices, and salt in a medium bowl. In a large mixing bowl, mix the sugar, vegetable oil, eggs, pumpkin, and vanilla.
  3. Add the dry ingredients to the wet ones and stir just until combined. Divide the batter evenly in the muffin pan, filling each about ½ way full.
  4. Mix the cream cheese, sugar, and egg in a bowl with an electric mixer until smooth. Spoon about 2 teaspoons of the mixture on the batter in the muffin pan. Swirl the cream cheese mixture into the batter using a dinner knife.
  5. Bake the muffins for 20 to 30 minutes or until a toothpick comes out with just a few moist crumbs. Leave the muffins in the pan for a few minutes before removing them.


Measuring the flour: Use the spoon and level method to measure the flour into a dry measuring cup. I like to stir the flour in the container first.

Pumpkin spice: If you don’t have any on hand, you can use the same amount of cinnamon or nutmeg.