Soft, moist pumpkin muffins topped with a rich, creamy cheesecake swirl. This easy homemade recipe is full of pumpkin flavor and warm cinnamon spice.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Servings: 12 muffins
- Category: Breakfast, Muffins & Desserts
Ingredients
For the Pumpkin Muffins
- 1¾ cups (220 g) all-purpose flour
- 1 cup (240 g) pumpkin purée
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- ¼ cup (60 ml) milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Cream Cheese Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners. If you don’t have liners, lightly grease the muffin cups.
Step 2: Prepare the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg yolk and vanilla extract. Mix until everything is well combined, then set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, vegetable oil, eggs, milk, and vanilla extract. Continue mixing until the mixture is smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt. Stir well to distribute the spices and leavening agents evenly.
Step 5: Make the Pumpkin Batter
Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a spatula until just combined. Do not overmix, as this can make the muffins tough.
Step 6: Fill the Muffin Pan
Divide the pumpkin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Step 7: Add the Cream Cheese Swirl
Spoon approximately 1 tablespoon of cream cheese filling onto the center of each muffin. Use a toothpick or small knife to gently swirl the cream cheese into the pumpkin batter to create a beautiful marbled pattern.
Step 8: Bake the Muffins
Place the muffin pan in the preheated oven and bake for 20–25 minutes. The muffin portions should be set and lightly golden. A toothpick inserted into the pumpkin part should come out clean or with a few moist crumbs.
Step 9: Cool the Muffins
Remove the pan from the oven and let the muffins cool for 5–10 minutes. Transfer them to a wire rack and allow them to cool completely before serving.
Step 10: Serve and Enjoy
Enjoy your Pumpkin Cream Cheese Muffins with coffee, tea, or a glass of milk. The pumpkin muffins are tender and warmly spiced, while the cream cheese swirl adds a smooth, tangy sweetness.
How to Store
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap each cooled muffin individually and freeze for up to 2 months for best quality.
- Reheating: Microwave a refrigerated muffin for about 10–15 seconds, if desired. Because of the cream cheese filling, refrigerate leftovers promptly.
Estimated Nutrition Facts
Per muffin, based on 12 muffins:
- Calories: 290
- Protein: 4 g
- Carbohydrates: 34 g
- Fat: 16 g
- Fiber: 1 g
- Sugar: 21 g
Nutrition values are estimates and may vary by ingredient brand and portion size.
Final Thoughts
These Pumpkin Cream Cheese Muffins are a delicious homemade treat for autumn mornings, holiday brunches, or afternoon snacks. The soft pumpkin crumb, warm spices, and creamy cheesecake swirl make every bite special. For the best texture, avoid overmixing the batter and let the muffins cool before storing.
