Pumpkin Cream Cheese Swirl Muffins

Prep 12 mins
Cook 18 mins
Total 30 mins

These Pumpkin Cream Cheese Muffins are moist spiced pumpkin muffins topped with sweet cream cheese that melts into them as they bake. Bonus: they only take 30 minutes!

Pumpkin Cream Cheese Swirl Muffins in a muffin pan.

Pumpkin Cream Cheese Muffins

If you are looking for the best pumpkin muffins ever, get yourself ready, because these Pumpkin Cream Cheese Muffins are going to make you fall in love.

The base of these muffins is an extra moist pumpkin muffin that uses an entire can of pumpkin puree. I hate when recipes only use half a can of pumpkin and I have leftover. So, I always make sure to try to use the whole can!

Then we top those glorious pumpkin muffins with thick swirls of sweet cream cheese that melt right into the top as they bake. These muffins are almost like a cupcake that frosts itself!

You might want to make a double batch, because these pumpkin cream cheese muffins tend to disappear FAST! I’m lucky if they last 24 hours in my house.

Pumpkin cream cheese swirl muffins on a tray with one sliced in half.

PUMPKIN MUFFINS WITH A WHOLE CAN OF PUMPKIN

One goal I have when making a pumpkin recipe is using an entire can of pumpkin, whenever I am able to. I know we can’t always help it, but I hate when a recipe only uses part of a can of pumpkin puree and I have to open an entire can.

Then I spend hours trying to find another recipe to use the remaining little bit of leftover pumpkin I have. I hate to waste food!

So I worked on this pumpkin muffins recipe until it was absolutely perfect and uses an entire e15 oz can of canned pumpkin for 18 pumpkin muffins.

Since we are only making 18 muffins total, each muffin is loaded with lots of real pumpkin flavor! The pumpkin also helps to keep them extra moist!

Ingredients for pumpkin muffins in bowls on a gray background.

MUFFIN INGREDIENTS:

These Pumpkin Cream Cheese Muffins don’t require too many ingredients and you probably already have most of them on hand:

Pumpkin Muffins:

  • all purpose flour
  • pumpkin spice or cinnamon
  • baking soda
  • salt
  • pumpkin puree
  • granulated sugar
  • brown sugar
  • eggs
  • vegetable oil
  • vanilla extract

Cream Cheese Swirl:

  • cream cheese
  • granulated sugar
  • egg yolk
  • vanilla extract

Like most pumpkin baking recipes, you want to make sure to use pure canned pumpkin puree. You do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

I use a combination of brown sugar and granulated sugar, but you can use all of one or the other if you choose. The brown sugar adds a little molasses to the muffins and adds a little extra depth of flavor.

The last key to these epic pumpkin muffins is the tablespoon of pumpkin spice! Don’t skip it! Or, if you don’t have it on hand already, you can use cinnamon and a healthy pinch of nutmeg in place of the pumpkin spice.

Muffin batter in a white bowl with a whisk.

How to make Pumpkin Cream Cheese Muffins:

Step 1: In a medium bowl, whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt.

Step 2: In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

Step 3: In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.

Pumpkin cream cheese muffins in a muffin baking pan.

Step 4: Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video in the full recipe below.)

Step 5: Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Homemade pumpkin spice with pumpkins.

Pumpkin Pie Spice vs Cinnamon?

You can use pumpkin pie spice (also sometimes shortened to use Pumpkin Spice) or you can use cinnamon in this recipe. Either way is delicious!

If you do not have Pumpkin Spice, but would like to make it, below is a simple recipe:

DIY Pumpkin Pie Spice

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  1. Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
  2. You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes! #pumpkin #muffins #fallrecipe

How to store Pumpkin Cream Cheese Muffins

These Pumpkin Muffins will need to be stored in the refrigerator if not eaten within a few hours, because of the cream cheese swirl on top.

I personally like these muffins best served at room temperature or slightly chilled, so I take them out of the fridge for a few minutes before serving to let them warm up on the counter.

Can I freeze these muffins?

A few people have asked about freezing these muffins and this year, I gave it a whirl. I found they lost some of their appeal after freezing, the cream cheese swirl just does not do very well in the freezer and then thawing later.

So while you can freeze them, I wouldn’t recommend it. Thankfully this recipe for Pumpkin Cream Cheese Muffins thankfully only takes 30 minutes to make from start to finish! 

Close up photo of pumpkin cream cheese swirl muffins with one cut in half to see the texture inside.

These muffins are my favorite pumpkin muffins, ever. I don’t say that lightly as I have made many, many pumpkin muffins over the years.

And now, many years later, this is one of the MOST popular recipes on my site year after year after year. I’m so glad you all enjoy these Pumpkin Cream Cheese Muffins almost as much as me!

You can now share a photo of your recipes in the comments below and I would LOVE to see your creations. Please share your photos below of your pumkin muffins for all of us to see!

Looking for more amazing Pumpkin recipes? Try these other reader favorites: Pumpkin Pie Cheesecake, Best Pumpkin Cake and Pumpkin Streusel Muffins!

Yield: 18 standard muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin Cream Cheese Swirl Muffins: my favorite pumpkin muffins ever. You start with a moist spiced pumpkin muffin and top it with swirls of sweet cream cheese that melt into the top as it bakes. Bonus? They only take 30 minutes to make!

Pumpkin Cream Cheese Swirl Muffins: moist spiced pumpkin muffins are topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!

Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes

Ingredients

Muffin:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Swirl:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

Nutrition Information:

Yield:

18

Serving Size:

1 muffin

Amount Per Serving: Calories: 200Total Fat: 10gTrans Fat: 0gCholesterol: 5mgCarbohydrates: 28gFiber: 2gSugar: 18gProtein: 3g

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Comments

481 Responses
  1. Kim

    I’ve wanted to match these muffins for the longest time. Finally made a half batch tonight (already used part of a can of pumpkin puree; otherwise, would’ve made the full batch). They are so, so good!! Perfectly sweetened and just the right amount of pumpkin pie spice. Will definitely make these again, and it will be a full batch next time!

  2. Wendy

    These are perfect! I made them today and ate one. I went to store them in the fridge and my husband had eaten 4! Definitely a hit. So delicious

  3. MamaBear2

    I’ve been making this recipe for about a year or so now. My kids love these and ask all the time for me to make “the pumpkin muffins.” Thanks for the great recipe!

  4. Kay

    Great muffins and I’m not a baker. Followed recipe exactly. Very moist and great flavor!Took them to work someone requested can I take 2 home? A hit!!

      1. Jessica

        Hi Juliet! Yes you can use fresh homemade pumpkin puree, I recommend making sure it’s not too watery though and is the thicker consistency of store bought canned pumpkin.

        1. Mommybehr

          I just made these. Why is the muffin sticking to the paper? I am by no means a baker. But I followed the directions exactly! They are tasty other than sticking.

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  6. Chris

    1 teaspoon of baking soda is WAY too much for this recipe. Pumpkin is slightly acidic, but not enough to balance out a whole teaspoon of baking soda.

    The result are muffins with a gross baking soda aftertaste. And they’re a bit bland.

    For reference, baking soda can be balanced with buttermilk, but 1/2 tsp baking soda needs a whole CUP of buttermilk to fully neutralize it!

    My muffins tasted like baking soda, so I recommend cutting the baking soda to 1/2 tsp and adding a teaspoon of baking powder. Also needs more sugar and more pumpkin spice or the muffins will be bland.

      1. Christine M

        All ingredients measures out perfect??? Might want to read check you tsp vs Tblspn ?? Idk but these were amazing!!! Wish i could post a pic!!!

  7. Trina

    I made these delicious muffins as written, and they came out absolutely fantastic. Everyone loved them this morning for Thanksgiving. Next time I will probably add some white chocolate chips or semi-sweet. I cannot wait to try. Thanks for the recipe. This is a keeper for sure!

  8. Sandi

    Omg!! I used whole egg in cream cheese
    Mixture! I thought about it after I added to
    Pumpkin mixture!! (Didn’t look thick)
    Oh well!!

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  10. Sierra Fox

    What are the measurements for the flour, spices, vegetable oil, etc?? I don’t know how much I’m supposed to use of most of this!

    1. Jessica

      The recipe is posted in full at the bottom of the post! You will see an entire paintable recipe card. Thanks!

  11. Teri Ward

    I just made these muffins today and they are yummy. I followed the recipe *exactly* (always do the first time) & that may be why they turned out great. I did the toothpick test at 20 min & it wasn’t “clean” so I gave them another 4 mins. From the other comments I guess I was seeing the cream cheese so allow for that. I also swirled the cream cheese down into the batter a bit and I like the way that turned out.

    They puffed up beautifully, but collapsed a bit i the center when they cooled, but who cares? The flavor more than makes up for it. I now have a new favorite Fall recipe!

  12. T b

    I made the muffins and followed the directions to a t. They did not come out like the ones pictured. Sadly, they are just mushy pumpkin with some cream cheese swirled in. Not at all muffin-like. Disappointed.

    1. Christine M

      Did you leave in longer to bake? The recipe didn’t say mash creme cheese in the batter?? Mine came out perfect! Raised to the top
      And I only added a small amount in creme cheese to swirl in like shown??
      Try again !!! They are really good!

  13. LE H

    I’ve made these every year for the past few years, and everyone always loves them! I’ve baked them at 350 in the past and always thought the time was off, but baking them at 375 actually helps them rise better and cook faster. Today I made them into mini muffins, baked at 375 for around ten mins. They’re always a hit!

  14. Pat

    I just made these. I followed the instructions exactly using correct amount of pumpkin and correct oven temp. Etc. These came out perfectly and the exact number of muffins as well. They rose beautifully and look just like the pics. Will definitely make these again. I wonder if a person wants to make lots and freeze some, if by adding a couple Tbsp. of flour to the cream cheese mixture, if the topping would be a bit more cake like and therefore would freeze well.

  15. Gretchen

    Is a can marked just “pumpkin” the same as pumpkin purée? I can’t find anything in my grocery store labeled “pumpkin purée”.

    1. Jessica

      Yes! When you turn it over on the back – check the ingredients. If it just lists pumpkin, that’s what you want! You do not want the one that lists ingredients as pumpkin, sugar, spices, etc!

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  17. Katherine

    Hii!! Made these today! But I wonder why the cream cheese burned. Did it in 2 batches and both burned. First time 20 mins, second 12-15 mins and still

    1. Jessica

      Are you putting your muffins in the top rack of the oven? Cream cheese definitely shouldn’t burn at this temperature for a very long time.

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  19. Maggie

    I just made these today and o…m….g…. they are delicious! I only had pumpkin pie puree available so I added that, but went easy on the pumpkin spice and sugar. They came out perfectly!

  20. Justyna

    I just accidentally used a 29oz can of pumpkin thinking it was the same “full” can size you used. Oops! Noticed after I put them into the oven and are currently baking… let’s hope for SOMETHING edible to come out LOL.

  21. Jill

    My 15-year-old daughter made these this past weekend. We doubled the recipe so we could give some away. They were a HUGE hit! So incredibly delicious… and we agree better chilled!

  22. Elizabeth

    Made these for my husband who is doing keto. I thought they were just ok. Baked for 25 minutes. They were not very moist and the cream cheese was kind of blah.

    1. Gwen

      Elizabeth, I added cinnamon and nutmeg to the cream cheese. I used only dark brown (demerara sugar) in the whole recipe. The cream cheese I whipped until fluffy and put a dollop in the middle of the batter in each cup plus a bit for the swirl. Oh and they also got a light sprinkle of brown sugar on top. I used way more spices than the recipe called for. They are incredibly good!

  23. Lisa

    I made this recipe. My muffins never cooked through despite an additional 30 minutes of cook time. I wondered what I could’ve done wrong…read the recipe!! I read and was excited at the thought of using an entire can of pumpkin. I too am always annoyed when I have a little bit left. BUT I used the big can, not the 15 oz. I suspect your readers who also had troubles with their muffins not cooking through made the same error.

    1. Jessica

      I’m sorry Lisa! I am not sure how to be clearer that it needs to be 15 oz. I hope you try these again with 15 oz can of pumpkin, because I promise they are delicious!

  24. Cindy

    I made these today and followed the recipe (out of vegetable oil so I used Olive oil)….they did not puff up as the picture shows but they were good and cooked through (I cooked them on 350). Next time I will add more spice as I did not think there was enough for my liking but I will use this one again. I did however use fresh pumpkin instead of the can only because I had some that needed to be used…

  25. Fran

    These cream cheese muffins were a huge hit with my grandkids. I got a request for more so more I made! They are delicious! Thank you.

    1. Jessica

      Hi Olivia! I have only ever made it as muffins or as a loaf of bread. it should work in a round cake tin, but I can not guarantee it! If you try it, please report back how it turns out!

    1. Jessica

      Yes! You will just need to watch your baking time because they will likely need a little more time in the oven.

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  27. Cindiedee

    I made these but also added a heavy crumb topping (just because we liked a crumb topping on muffins). They are amazing and taste so good! I also froze a dozen of them and defrosted at room temperature and then reheated just a tad (15 seconds) in microwave just because I don’t like cold muffins….they came out wonderful and tasted like fresh baked!

  28. Erica Young

    Do you recommend an alternative to vegetable oil? Like applesauce, etc? Also what are your thoughts with using sweet potato purée? Thanks! Can’t wait to try!!

    1. Jessica

      You can absolutely use sweet potato puree, just make sure it is the same texture (not too dry or wet and is pureed smooth) as canned pureed pumpkin for optimal results.

      Yes, you can use applesauce in place of the oil if you prefer. They will be a little less moist, but still good!

    1. Jessica

      Hi Robin! I’m sorry but I have not personally tried freezing the batter. If you do try, please come back and comment how it works out!

  29. Wendy Farinelli-Jones

    I did use pumpkin pie filling and left out some of the sugars…came out great….made giant muffins.

  30. Nikki Wagner

    This recipe is delicious. I’ve literally made it 4 times in the last 2 weeks. I actually like it warm with butter best, but it’s good any way you eat it! One of the times I made it with krusteaz gluten free flour and swapped it 1 for 1. They still turned out delicious just slightly not as smooth of a texture. Still worth it!

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  32. LINDA

    Made these this morning. Not thrilled about the blend in most “pumpkin spice” mixture so I always sub with just nutmeg and cinnamon to taste. Also used the larger muffin tin- makes about 9-10 so I had to bake about an extra 8 minutes or so. The muffins were absolutely delicious- moist and fluffy. The cream cheese mixture really topped it off. Will make again and again!

  33. Shalee

    Last October I found out I’m anaphylacticly allergic to cinnamon. Does pumpkin spice have cinnamon in it? Or is there a way to still make this and have it taste as good without cinnamon. I’m struggling with the idea of fall and Christmas this year because of this allergy. I would LOVE to make this recipe. Just wanted to ask. THANKS!!!

    1. Jessica

      Hi! Yes it does have cinnamon in it. I’d recommend you use a little nutmeg, all spice and a pinch of cloves to flavor yours!

  34. Jennifer

    So we ate 2 as a taste test. Not real thrilled with my swirl. Absolutely thrilled with the texture. Light, fluffy, tender. Didn’t have pumpkin pie spice, had to go with 1/8 allspice, 1/8 nutmeg, and 1/4 cinnamon.
    Cheesecake was on-point!
    Next batch going to throw in some white-chocolate chips to some, some pecans to others.
    Overall great recipe!

  35. Candy

    Would it be possible to use 1 1/2 cups granulated brown sugar instead of granulated + packed sugar? Would it come out different?

    Also, would it be possible to use soft cream cheese (I think it’s a spread)? My partner bought the wrong one! Haha

    1. Jessica

      Hi Candy! The recipe should still work with just brown sugar! However, cream cheese spread is very different texturally from real cream cheese and may not work out. I haven’t tried it myself, so I don’t know for sure…but just know there is a chance it could not come out perfect!

  36. Mimi

    WOW! These are super easy and amazing. I’m not a great baker but super easy recipe  to follow. Can’t wait to make more of your stuff 

  37. Ivy

    I just made these two times & they both came out under baked in the center. Still 40 mins into baking and the top was burnt and the center still pie like consistency. Please help

    1. Jessica

      Ivy, at 40 minutes they should be burned. I’d check your oven temp with a thermometer to make sure it is actually at temperature!

  38. Christine K

    Are you cooking until toothpick is clean as in free of pumpkin batter, or COMPLETELY clean? Because my oven IS temped properly, and an extra TEN minutes still had cream cheese coming out on the tooth pick, though the pumpkin batter remained. I finally gave up and pulled them anyway, despite coming out with cream cheese on them, but the pumpkin batter part of the muffin tops are very dark. If cream cheese on the stick is okay, I might suggest rewording the instructions a teeny bit 😉

  39. Cass

    These are delicious! My cream cheese mixture came out quite runny so it didn’t dit well on top/didn’t have a cheesecake texture once it baked. I used Western cream cheese (which has a whipped texture). Do you think this may be why?

    1. Jennifer

      What is Western cream cheese? Do you mean whipped cream cheese? That would definitely impact the final product. Block cream cheese is needed for cheesecake.

  40. Robin

    Made these and they came out perfec!! I added walnuts to mine, delicious. I also made some without the cream cheese and they were good.
    Thank you!!

  41. Tanya

    I made these today around noon and forgot to pop in the refrigator. Just put them in 12 hours later. Do you think they are still okay?

  42. Viki Moss

       I made the pumpkin cream cheese muffins tonight and they are delicious!  They are light and fluffy but full of flavor. I will be making these again and again. 

  43. honeybeezee

    I just made these and ended up baking them for 30 minutes. My oven is generally slow to bake. Substituted minimalist baker gluten free flour blend and didn’t add the egg yolk to the cream cheese mix.

    AMAZING! Thank you very much.

  44. sue walters

    Just took these muffins out of the oven, and they are amazing!!!! Love them, will definitely be baking more for Christmas. I did kick it up a notch , and frosted them with cream cheese icing!!!
    So good!!!

  45. Terrie

    These muffins taste very good and look pretty, but the crumb texture, once you start chewing them, is very mashy. It’s kind of like eating raw dough. I left them in the oven longer than it says on the recipe and they passed the toothpick test and sprung back when pushed with a finger, so they were as done as they were going to get. I believe there is too much oil in the recipe. I think if that was halved, it would be better. I’m afraid I won’t be making them again.

  46. Shirley

    Just made these scrumptious pumpkin muffins and they were delicious! I made half of the pan without the cream cheese (my husband does not like cream cheese) and I think I honestly prefer the muffins without. I did have to add time to the cook time of another 10 minutes to ensure they were cooked all the way through but used a toothpick to monitor. Thank you for the great recipe! 

  47. Jennie

    Great recipe!   Muffins are so light, not too sweet and the cream cheese topping was divine.  My go to recipe  now for pumpkin muffins.  I like these much better with swirled in cream cheese rather than a big dollop inside as many recipes have listed.   I think good cake baking techniques like  room temp eggs and exact measurements for flour are important to the lightness of these muffins.  Thank you for a successful recipe 

  48. Jamie

    These were absolutely amazing!!! Just made and followed instructions I did bake at 350 because some were saying they got hard on outside and runny on inside but they are delectable!!!! Will put this in my recipe box thank you soooo much!!!!

  49. Rachel I

    The best pumpkin muffins I’ve ever made. I need to swirl the cream cheese a little bit more, but so delicious! Thank you!

  50. Priss T

    These are the best. I make them year round and even give them as Christmas treats to my neighbors. So easy and quick. Love them cold.

  51. Jelena M

    I’ve made these at least 6 times in the last 2 weeks and they always came out amazing—never dry or crumbly! I always look forward to fall to make these little guys 🙂

  52. Abbey

    Quick question… I’ve made these plenty before, got hubby to pick up pumpkin on the way home… He got of course pumpkin pie mix anyway to substitute oddly enough I’m not a pumpkin pie fan and don’t wanna waste it.. I’m assuming it would be omiting some of the sugar and spices but just wasn’t too sure.

  53. Barb Guest

    For the person living at 6000 ft. I am at 5300 feet and I would add about 1 1/2 to 2 tsp. baking powder. I haven’t made these yet but hopefully adding the baking powder will help.

  54. Suzanne Clement

    I made these for a sewing class, but made mini muffins for ease of eating. I baked them 23 minutes, turned out perfect. I made 18, and with leftover batter made 7 large ones, baking them about 28 minutes. Everyone wanted the recipe!

  55. Lauren w

    I seen all the negative comment about this recipe. They are 100% WRONG! This was amazing and it will be a regular recipe I make. Thank you for posting! 

    1. Kathryn Young

      I wish people wouldn’t be so negative about recipes. These are undoubtedly the best darn pumpkin muffins on the planet earth folks. Follow the directions and you will have nothing but perfection. Make sure your oven is the correct temperature people and quit complaining.

  56. Kaitlin McTague

    Question – can I put half the muffin batter in and swirl some cream cheese in in the middle? Or will it not bake properly? Thank you!

    1. Barb

      I plan on doing this the next time I make them since I couldn’t get it to swirl into the batter well. There was too much for all on top.

  57. Abbey

    Ok… Look I bake ALOT, I try a ton of recipes, get so ticked when a recipe has rave reviews yet ends up being a flop (mainly bc people reviewed after altering the recipe) girl… I found this recipe two years ago and I cannnnoottt stop making these. It’s my absolute favorite muffin recipe HANDS DOWN (and just so you know I make like… A metric ton of muffins every year so) I have lovingly copied this recipe into my hard copy recipe book (aka bunch of index cards souly reserve for the cream de la cream of recipes ) and I even made a BACK up copy. Never stop baking you are phenomenal

  58. Krista

    Not sure why the layer of pumpkin that is right under the cream cheese isn’t all the way cooked I had the muffins in for at least 20 mins.

  59. Kim

    I can no longer see the recipe and I am heartbroken. I loved making and eating these muffins. Can you send me the recipe or tell me where to view it? Thank you.

  60. Rochelle

    How did you keep the muffins from flattening out? When I take it out of the oven, they’re nice and tall like a muffin but flatten out after they cool.

  61. O negative

    I can’t bake anything good but I can bake these and everyone LOVES them! Very simple recipe and they’re so moist and have the best flavor ever. They bake perfectly for me at the recommended time in the recipe which never happens with anything I make. I use a cupcake pan instead of a muffin pan.. maybe that’s why some people are saying they are coming out not done. The one time I used a muffin pan, they did come out a little raw. Definitely recommend this recipe, it’s my favorite ❤️

  62. Michelle

    I just made these and they are amazing. They are really light and fluffy and the pumpkin and cream cheese flavors were awesome together! Thanks for the recipe!

  63. Chris McMullin

    I made this last night and I want to say they turned out fabulous, everyone really liked them and I did too. They were not dry but moist and the cream cheese mixture was good, if anyone makes this and it doesnt turn out, it is not the recipe, its something you did wrong or you oven is not working right. I wish i would have taken a picture but its too late now, they are all gone. I will definitely make this again. Thank you to the person who posted this recipe.

  64. Linda L.

    My husband is diabetic. I used S plenda instead of the white sugar, sugar free syrup instead of brown sugar, and nonfat plain yogurt instead of oil. They turned out great. Will definitely make these again. Oh, I also added about 1 cup of chopped pecans.

  65. Mary

    These are so yummy!  Took them to Christmas party and everyone loved them.  While there they had a topping there that I thought i’d Share with you, Butterscotch topping for another dessert. But was also Devine on the muffins.  Instant jello butterscotch pudding mixed with heavy whipped cream. Wallala.

  66. Christy

    I made these last night and was very pleased by how flavorful and moist they were! I asked my 5 year old if she’d give the recipe one or two thumbs up, her reply was “56 thumbs up! Delicious!”

  67. Patricia Thayer

    after reading through all the comments ( which I so seldom do ) I was kinda nervous about how these might turn out. SO that being said, I made some changes. I adore molasses in my pumpkin so I trickled in a couple of tablespoons worth. I also omitted half the oil and put in some homemade chunky applesauce (1/4 cup- ish ) I then added a couple of tablespoons of extra flour to balance out the extra liquid. When it came to the cream cheese , I replaced half the sugar with maple sugar but I’m thinking you could just as easily use a 1/2 t maple extract instead of the vanilla since the maple sugar can be hard to find. Lastly I lowered the oven temp to 365 and baked at 24 minutes. I must say.. absolute perfection !

  68. Kathy

    I’ve made these muffins several times and they are amazing! They do not last long! I have to hide a couple of them because if I don’t I want get any! I do have a question, can you make them in loaf pans? Hope to here back soon! Again these are the best muffins I’ve ever eaten!

  69. Autumn

    Made these tonight and used 1/2 cup butter instead of oil….cause everything is better with butter!
    Also made them in mini muffin pans….the recipe makes 51 mini muffins, and I cooked them for 11 min which was perfect. Also when putting on the cream cheese topping, I just used a teaspoon and would just scrape off a small dollop for each muffin. All in all….they turned out perfect!…. going to try the cream cheese topping with mini banana bread muffins tomorrow…hope they work out!

  70. Patricia Hempel

    House smelled great while baking! Took a little longer, about 23 minutes. I substituted natural honey and 1/8 cup sugar for the brown sugar. Also subbed cake spice for the pumpkin spice. Turned out good, but not as rich as I was expecting with the cream cheese.

  71. Autumn

    Awesome muffins! Very moist, not too sweet, and just perfect….and they even freeze well after baking!
    Am planning to use this recipe for one of the cupcakes for my daughter’s wedding cupcakes. I am just going to add a little cream cheese frosting to the tops….will be amazing!

  72. Kelsey

    I followed this recipe to a T and they would not cook properly. I suggest maybe using a bit more flour as the insides of my muffins were runny and undercooked even after being in the over for longer than required. Very disappointed, I was bringing these to a halloween party tonight and thought they would be a big hit.

  73. Alja

    Fabulous! These taste as great as they look. Mine did take 27 minutes but I’m quite sure that it’s my oven. I made no changes or substitutions–rare for me. Thank you for the GF comments. I’ll try that next time and there will be a next time!

  74. Anna

    Did anyone have the problem of your muffins not baking all the way no matter how long you left them in the oven? I baked mine for about 30 minutes and they were still doughy on the inside. Maybe I did something wrong, but they didnt come out right. ):

    1. Alja

      Mine took 27 minutes. I did notice that, when testing with a toothpick, I inserted into the cream cheese and not muffin area initially. That being said, overall they took longer. I thought it was perhaps because I had made bigger muffins. Oh and my oven sucks

  75. Annalee

    I am 13 and I made these for a baking competition and won grand champion! I was wanting to make and sell these by the batch for a fundraiser. Would you have a recommendation as far as a price? Thanks so much .

  76. Tatiana

    I want to make this into mini muffins to server the bigger number of ppl at thanksgiving as we have plenty of food. Can you suggest how to reduce the time of baking to make sure those muffin come out perfect?

    1. Jessica

      I would start checking in on them around the 10 to 12 minute mark. They might not be done then, but it’s better to check earlier than too late. 

  77. Betty

    Made these but omitted the 1 cup of white sugar in the batter (still used 1/2 cup of brown in the batter and 1/2 cup white in the swirl) and they were delicious. I tried with a little more sugar the first time and thought they were too sweet, but I found this combo to be perfect. Yum!!!!

  78. Cathy

    Great recipe!! Remember that the cream cheese part is like the frosting so itf you’re expecting the top to be as cake-like as the rest, it won’t. They came out delicious and evenly cooked..I did find i had to bake an extra 5-6 mins, 2 mins at a time to make sure toothpick came out clean. Definitely a keeper and easy to make! 

  79. Cookie

    Love your muffins, we’ve made them 3 times and they were delicious.  The last time I used Bobs Red zmill GF Baking Mix and you couldnt tell the difference.  Going to try your Banana & Nutella next GF.  Great reci0e – Thank You!

    1. Jessica

      Hi Gina, yes they can but you will just have to keep an eye on them for baking time. I only make them as standard muffins. 

  80. Meg

    I followed all instruction and have had these in the oven almost 1/2 hour and these still look uncooked on the inside. Any tips??

    1. Jessica

      I would buy an oven thermometer and make sure your oven is heating up to what it says it is. These should be more than cooked in 30 minutes!

  81. Jaimie

    Can I use apple sauce or extra pumpkin puree instead of oil? Maybe I’m crazy but i swear I can taste the oil

  82. Jennifer Michaels

    Wow! These muffins are the very essences of Fall! I made them tonight and they are so very moist and the pumpkin flavor is really prominent. I baked them in cute little paper cups to take to my Bunco group. Can’t wait to share.

  83. Terri Hargett

    These were delicious! I substituted 1/2 cup coconut flour and 1 1/4 cup gluten free flour for the flour. I also used 1/2 cup coconut sugar to replace 1/2 cup of white sugar. I used olive oil instead of veg oil as well! Turned out great and GLUTEN FREE!

  84. Elizabeth Speybroeck

    I made these last thanksgiving for the first time. They’re fantastic. Made them several times since. For Halloween I’m making at least 3 dozen to share with neighbors. Love them

  85. Raven

    Just made these and they turned out amazing!  I think I beat the cream cheese to much though because it was not as thick as yours.  I didn’t end up using all of it because it was just to much.  Next time I will make sure it is thicker.  Thank you for recipe…it is definilty a do again this season!!

  86. Stephanie

    Just made these and they are amazing! I love a lot of your recipes but these top the list. So Delicious. Thanks for sharing:)

    1. Jessica

      Yes! As long as it is the same consistency of canned pumpkin (meaning your puree is not super watery) it will work perfectly! 

  87. Jazz

    OMG, I love everything pumpkin and just baked these, they’re to die for 🙂
    Thank you for the amazing recipe, simple and delicious and I made these with fresh pumpkin purée I made yesterday 

  88. Sienna Higgins

    How many muffins is this supposed to make? I might make them for a class, but there are 26 of us including the professor.

  89. Chris

    Could you make these with the cream cheese on the inside, would they still bake up good? These are absolutely delicious, just thought for a different look I might try doing it that way.

    1. Jessica

      Yes you can! They just aren’t as pretty. 😉 

      So glad you enjoyed them – thanks for taking the time to come back and comment!

  90. Mallary Haislett

    You need to correct your recipe! Write the ingredients in the correct order. You need to switch vegetable oil and flour. 

  91. Andi Braden

    Made this last night, and they are delicious. I had no trouble with the recipe, everything came out perfectly. Next time I am going to add middle layer of the cream cheese in the muffin as well as the top. Thank you for sharing this!

  92. Angela Bottari

    How many muffin is this recipe suppose to make. I don’t see it listed anywhere.
    I want to make a batch for friends.

  93. Kim

    Just made these today and they are amazing! How many was the recipe to make? I did 12 large ones, and they baked beautifully! If yours are to done on the outside and raw in the middle, it could be your oven or your muffin tin. DO not use the coated ones like teflon, that just makes it burn. Good ol fashioned pan!

  94. Cece Olvera

    I just made these and my question was
    What did you do with the left over cream cheese? It looks to delicious to throw away but i had quite a bit left over. And recommendations?

    1. Jessica

      I do not usually have any leftover cream cheese – I swirl it all in. Next time you can always add some to the middle of the muffins if you don’t like putting as much on top. 

  95. Sandy

    Made these today and they turned out awesome, followed the recipe exactly, but I did add a streusel topping before baking and they were delicious!

    1. Jessica

      Hi Susan! I have not tried them with almond flour. I would recommend slowing adding the almond flour and going by texture with the batter and trying to achieve the same batter texture as in the video. Good luck! 

    1. Jessica

      I have not made this recipe with gluten free flour, but have had great success with Pamela’s gluten free flour blend in other recipes. Maybe try theirs? Good luck! 

    1. Jessica

      Hi Elizabeth, no I only provide recipes – I am not a nutritionist and nutritional info can vary greatly with the brands you use. However, I recommend using Spark Recipes recipe calculator to figure out the nutritional info of your recipes. Good luck! 

  96. Anne

    Hi! I want to pin this recipe, but there is no icon that allows me to The Pinterest icon at the top takes me to the main website for all of your recipes, but usually there is a separate Pinterest icon that links up to that specific recipe. Any help would be appreciated! Thank you!

  97. Quyen

    Hello Jessica,

    Do you think this recipe will fit a bundt cake pan (25.5cm in diameter and 8.5 cm in height)?
    And the temperature would be the same but increasing the time?

    Thank you!

  98. TQ

    I’m a big comments/reviews reader, so I almost didn’t make these due to one or two negative comments. I’m not great in the kitchen. I followed this recipe exactly and these muffins turned out amazing! I made a batch for us, my son and I enjoyed one; then I made another batch to give away.  My bake time was about 7-8 minutes longer. Thank you for sharing this delicious recipe!!!

  99. Chasie

    Love, love, LOVE these! They are the best ever! And I’m not a pumpkin girl (more sweet potato) I’ve made them twice and brought them to work. They were gone in a matter of minutes. Everyone loved them and wanted the recipe. Thanks for sharing!

  100. Karen

    These are amazing!! I’ve made them twice in the last week and already can’t wait to make them again. Definitely my new favorite pumpkin treat!

  101. Saira Valdez

    Mine are still in the oven and we’re going an in hour. I followed the recipe to the dot. Is there anything you’d recommend ?

    1. Jessica

      HI Saira, they definitely shouldn’t be baked for an hour. If your oven is at 375°F, I can’t imagine them taking any longer than 25 minutes max even if your oven is a little cooler than it says. 

  102. Leslie

    I’m a bit confused, I made these today and wondered if the inside was supposed to be like a pumpkin pie? I was expecting a muffin texture, but both the mini cupcakes and regular ones were not cooked through. Sides and top were, but under the cream cheese it was more like a pie texture! I love pumpkin breads, muffins, but not pie!! Not sure if something went wrong??
    Thanks!!

    1. Jessica

      Hi Leslie, they should not be pie texture, I believe your muffins were undercooked. I would bake them a couple of minutes more next time! 

  103. Erin

    I made this into a pumpkin bread instead of muffins. It was wonderful, but I did make some substitutions:

    1.25 cups of white sugar just seemed like an excessive amount of sugar to me, so I omitted it completely and used 1/3 cup pure maple syrup instead. I also cut the vanilla in half and added 1 tsp of cinnamon in addition to the pumpkin pie spice. Whipped cream cheese instead of regular cream cheese made the swirl extra fluffy. I also subbed coconut oil for the vegetable oil. My pumpkin loaf required about 3 times the suggest cooking time, and I’m thinking it was because of the extra liquids, and that it was densely packed into one tin, rather than spread out into muffin tins. But, it was the best pumpkin bread I’ve ever eaten, and my husband enthusiastically agreed. 🙂

  104. Kathleen

    I made these as muffins first and they were wonderful. Just made using 2 loaf pans with the same recipe and oven temperature. Changed the cooking time from 20 minutes to 40 minutes and they turned out perfect. This is a great recipe!

  105. Darcia Darcy

    Made exactly as directed. 18 amazing muffins are the result! I would really recommend making the cream cheese mixture as soft as possible for easier swirling. Mine was thick and didn’t swirl easily but they still turned out SO beautiful. Thank you for the recipe!

  106. Micky

    Hi! I made these last night, but they were flat as soon as I started to cool them. Am I suppose to add baking powder to the recipe?

  107. Nancy

    Question: It does not say what size muffin tins. Regular or jumbo size. Will definitely make a difference in time and temp

  108. Emily

    MOIST!! YUMMY!! Perfect fall muffin (or anytime). I made these just now (I used a HEAPING tablespoon pumpkin spice, but I like the extra spice). Instead of regular muffins, I used my mini muffin pan. This recipe made exactly 48 mini muffins and used all the pumpkin filling and cream cheese frosting. I greased the pan with Baker’s Joy (I love this stuff!!!). I baked the mini muffins for 12 minutes total and let them cool in the pan 10-15 min. They popped right out without sticking. They are definitely better cold, but I had 2 while still warm, I just couldn’t wait. I took half to work and froze the other half for an upcoming baby shower brunch. To freeze: cool muffins completely at room temp, about 30 min. Cool additional 1 hour in refrigerator. Then freeze at least 2 hours. I then wrap in Glad brand press and seal plastic wrap, removing as much air as possible. Double wrap in aluminum foil. Place in resealable freezer plastic bags (Ziploc). I keep muffins and cakes like this in the freezer up to 3 months. When ready to eat, remove from freezer and let come to room temp on counter. Or let thaw in refrigerator overnight. I’ll do this because they are so good cold. Thanks for the great moist muffin recipe!!

  109. Maria

    Hi Jessica!
    This recipe is amazing!! I did it last year and everyone loved them. I’m doing them again to share with some friends this week.
    I wanted to ask you if you think it will be okay to do all the recipe but use half of it to bake 9 for one day and the next day I use the other half to bak the other 9? Do you think it will turn right??? I wanted to split the recipe so I bake them fresh the night before instead of keep them in the fridge.
     Please let me know. Thanks!!! 

    1. Jessica

      Hi Maria! Sorry, the batter doesn’t sit well, they will not rise as well as they do fresh. However, I personally think these muffins store wonderfully in the fridge (just let them warm up a little on the counter before serving them)! 

  110. Charlotte

    Hi,
    Do you have the conversion to gramms or ounces for this recipe. I’m in the UK and can’t find an accurate conversion.
    Thanks so much – can’t wait to make these, they look delicious

  111. Jane

    Best muffins ever! I made these for a Fall bake sale at my church and attached a card with the name & my number and now I have 14 orders for these muffins! Thanks for the recipe 

  112. Stephanie

    These muffins are horrid. I guess I’m back to improvising because following this recipe wasted a good hour of my morning and disappointed the kiddos.

  113. Karyl | Karyl's Kulinary Krusade

    I’m not really a fan of pumpkin, but man these muffins look fabulous! Next I’m headed over to check out your pumpkin nutella muffins 🙂

  114. Lynne

    Any advice for high altitude baking on these? I made them tonight and while they taste great they don’t look nearly as lovely as the photos here. I am at 6000 ft. For high altitude baking I usually add a little more flour and liquid (in this case the extra egg white) and raise the oven temp 15 degrees. The muffin part turned out ok (though it does stick to the liners) but the cheese top just sort of cooked into the batter; it also bubbled out onto the pan. I should note that I used marscapone instead of cream cheese too. Any advice you have is welcome! They do taste good, just lacking that cheesecake sort of top I was hoping for. 

    1. Jessica

      Hi Lynne! I wish I had a good answer for you, but having lived in the South my whole life I do not have any experience with high altitude baking. If you find the solution, I would really appreciate if you would come back and share what worked for the other high altitude bakers! 

  115. Sara Lommen

    These are wonderful!  I am lactose intolerant so used vegan cream cheese from Trader Joe’s.  They still turned amazing.  I will be making these many more times this pumpkin season.  

    1. Jessica

      Hi Janet, I would keep the temperature the same, but expect them to take longer to bake. Keep an eye on them as they bake and they should be fine. 

  116. Nicole Negley

    So when I made a practice batch they ended up turning out mushy (like pumpkin pie consistency instead of muffin consistency). Would you recommend adding more flour to it? 

    1. Jessica

      Hi Nicole, they definitely shouldn’t be that texture. I lean towards either them being taken out of the oven too early and the center not have baked long enough, or your active ingredient has gone bad. 

  117. Marleen Kraaijenzank

    O M G! Sooooo good! I have just officially opened my pumpkin spice season with these muffins mmm… They are so good. And even though I cannot get some of the goods here in Denmark (we don’t have pumpkin spice (I know! My fellow countrymen are missing out on so much) or canned pumpkin), so I have to make everything from scratch, it was so easy to make. Thank you!

  118. Ann McColm

    These pumpkin muffins sound great, I’ll make them for sure.  Your girls are so cute and getting so big!   I make this kind of muffin using chocolate cake batter, cream cheese, sugar, egg yolk and chocolate chips.  I put the cream cheese mixture in the middle of the cupcake, they are delicious.  So……good!

  119. Charlotte

    Hi,
    Do you have the conversion to gramms or ounces for this recipe. I’m in the UK and can’t find an accurate conversion.
    Thanks so much – can’t wait to make these, they look delicious x

  120. Adella Henderson

    I just made these, gluten free plus added 1/2 cup chopped almonds, 1/2 cup vanilla whey protein powder, 1/2 cup Greek plain yogurt & 1/3 cup ground flax. Delicious & will be great for breakfast!

  121. Debbie

    Just made these and they were amazing!! a couple things. a little too much spice for me but I am not a huge fan of pumpkin spice so that is just me everyone else loved the spice and I would also cut back the sugar in the pumpkin mix..to 3/4 next time. a tad bit of a sugar aftertaste. but those are just my personal likes. Make these you wont be disappointed!

  122. Teresa Perez

    I made these and they did not rise very well, I did not use canned pumpkin, I used pumpkin puree that I made myself. I followed the recipe for baking the pumpkin and then used the puree in this recipe. Any suggestions?

  123. tiffany c

    I made these today! They tasted great except my tops were really pretty when it came out of the oven and then it deflated into a crater, not sure what happened! For the cream cheese I spooned some on top and then swirled it into the batter, maybe that affected the tops somehow…

    Also the muffin really stuck to the paper liner, I’m going to try it without liners next time. I also used 1/2 the cup of sugar and it was just right.

  124. Tina

    I love love this recipe and the muffins bake up so moist and yummy!  
    This year I decided to make it into a loaf……  long story short it didnt work.  The middle never got done, even after over two hours.   I am sure next time using a loaf pan world be ok, just need to be split up batter in 3 or 4 smaller loaf pans.  
    I am going to try this in a few days and report back how they came out.  

  125. Marcy urich

    I made these tonight and they do come out pretty. But what can I do to make the cream cheese topping taste stand out? As it was, I already failed at the beginning of the process because I didn’t buy pumpkin spice and bought pumpkin spice extract, lol. However, they still tasted ok, but I feel like the cream cheese topping was lacking. I even put a dab in the middle and put a dab on top. I did use loaf pan that you can make a few mini loafs. Help!!

  126. Blythe

    I made these today and they turned out great! I got 16 muffins but could have gotten 18 if I had made them a little smaller. I found it helpful to make a little well in each muffin before spooning in the cream cheese mixture so that it did not flow over the top while baking. I also started out using a wooden spoon to mix the cream cheese, but ended up using my electric mixer to make it creamy and smooth!

    For the spices, I used 1 and 1/2 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp ginger, and 1/4 tsp nutmeg. I used 1/4 cup of oil and 1/4 cup Greek yogurt, and cut the sugar in HALF. Baked for 22 minutes and they were perfect. Sprinkled some cinnamon on top of each one just because 🙂

    1. BettyLou

      You can make your own brown sugar by using 1 cup of granulated sugar to one Tablespoon of molasses. You have to mash the molasses into the sugar really well and I just use a table fork. It may take a while but much cheaper and I always make mine this way now that I found out about how to make it. I have heard you can do powdered sugar in sort of same way but use 1 Tablespoon of corn starch although I have not tried that yet. I did try a blender to mix in the molasses but found the fork method better. Blender or food processor makes sugar too fine. Also, did not like results as well. Try it and see what you think.

  127. Ksenija Sabic

    Really disappointed :/ I just tried making these and everything was working out great. However, even after 40 mins of baking they are still undercooked in the middle. Jessica – when you measured 1 & 3/4 cup of flour, did you just scoop the flour out or did you sift it into the measuring cup? That’s the only thing I could think of that might have gone wrong…

      1. Ksenija Sabic

        Thanks for your response. After some research, I think it had to do with the fact that I used a food processor to mix it. I didn’t think it would make much of a difference since I mix crepe batter like that all the time, but I guess it must have overworked the batter in this case.

  128. Cassidy

    I don’t want to be a hater, but I was really disappointed with how these muffins turned out. I love pumpkin bread and pumpkin roll, and these just weren’t that good. They taste actually quite bland and lame. I need to put butter on them to make them taste better. I followed the recipe exactly and was disappointed with my results. I think more cream cheese is necessary.

    1. Jessica

      With a whole can of pumpkin, 1 giant tablespoon of pumpkin spice and 8 oz of cream cheese in 18 muffins I am not sure how they would taste bland. But, we all have different tastes! Sorry you didn’t enjoy them like the rest of us!

  129. Cheryl

    Hi my husband is diabetic so I was wondering if you know how many carbs are in the pumpkin muffins.I made these muffins and they are fantastic. Thank you for sharing 

    1. Jessica

      Hi Cheryl, I do not know the exact number of carbs. However, many people have emailed that they have had success using alternative sugar substitutes to help cut down on carbs/sugar. Hope you enjoy them!

  130. Tonya

    Hi! You use pumpkin spice in this recipe…. can I use pumpkin pie spice instead? 
    I’m not sure if they are the same. 

      1. Jessica

        Hi Tonya and Kristine! Yes! It’s Pumpkin Pie Spice, sorry out of habit I call it Pumpkin Spice (what I grew up calling it).

        Glad you enjoyed them Kristine!!

  131. Tamara

    Hello, I’ll be making these yummy pumpkin muffins Saturday night in mini cupcake pan. Would the cooking time for mini muffins be the same as the big ones? Or should I use my judgement on when they are done.. Everyone including the kids love pumpkin.. Please let me know before Saturday night. If I don’t hear from u by then, I’ll use my judgement when done. Little bite size would be great for the kids.. Thank you for these delicious desserts..

    1. Jessica

      Hi Tamara, No the cooking time will be shorter with mini muffins. Keep an eye on them and test them with a toothpick to know when they are finished baking!

  132. Barb Wilkes

    Hi, I just made them & made a mistake & put the whole egg in. Will they still turn out? Also I used the 250g cream cheese & found out I have a whole bunch left over. Was I suppose to use 1/2 of the 250 g pkg.? Can I use the rest of the cream cheese in something else?

    1. Jessica

      Hi Barbara, sorry I do not know what will happen with a whole egg. I imagine they will still turn out ok, but I can’t guarantee it. Hope you enjoyed them!

  133. Kim Miller

    I just made my first batch. My muffins are huge. Lol. I used the tulip shaped parchment paper muffin liners. The swirl process was really easy because these liners don’t really touch the top sides. I also baked mine for about 27 minutes because of the size. Well my husband heard the timer, he’s digging in now.

  134. Tanya szabon

    Just making theses muffins now.i swirled in the cheese mix. Looks really cool, can’t wait to eat them. Recipe was so easy to follow. Thank you for sharing the recipe.

  135. Kim

    I made these to take to work, and to make them healthier, used white whole wheat flour, substituted unsweetened applesauce for the oil, cut the sugar in muffin back to 3/4 cup, and used light cream cheese for the swirl mixture. They were awesome and so moist!

  136. Sandra

    These look so yummy! In Canada the amount of pumpkin in the can is in milliliters. Could you let me know how many cups I should use?

  137. Bekah Craig

    These muffins are AH-mazing!!! My 1 year old twin girls love them! They open and close their fingers and reach out “asking” for them when they see me bringing the muffins to the table. Thank you for sharing this wonderful recipe! It’s going to be our go-to pumpkin muffin recipe for Fall!  BTW, Your girls are beautiful! 

  138. Amy

    Just made these- fabulous fall treat! I used my standard sized muffin pan, FOIL baking cups and got 24 perfectly sized muffins. I had just enough cream cheese filing too.

    THANK YOU for the recipe using 8 oz of cream cheese (not 6 oz of an 8 oz container) and a WHOLE can of pumpkin. I don’t know how many recipes I’ve come across that use 1/2 c pumpkin or part of a package of this or that- then I’ve got to figure out what to do with the rest of it.  

    I also want to say I made these using Namaste Gluten Free all purpose flour and they turned out perfectly in 20 mins.   

    1. Jessica

      Sometimes we don’t have a choice and have to use only part of a package of something, but I try really hard to make my recipes use a whole can or package when possible!

      So glad you enjoyed these and they turned out great with your gluten free flour!!

    1. Jessica

      Hi Lynn, the recipe is posted in full at the bottom of the post (right above the comments) with an easily printable recipe as well.

  139. Bonnie Pichette

    These are so easy to make and came out beautiful. They are so moist and full of flavor. I froze some and they were still perfect when they were thawed. I am going to put them in baskets as a gift for my guests on Thanksgiving.

    1. Jessica

      Hi Karen! Not sure, the full directions and ingredients show up for me on multiple browsers and my phone? The directions are right below the list of ingredients.

  140. Nikki vanderpol

    I just made these and immediately ate two while still hot lol is the cream cheese supposed t turn cakelike simce there is egg in the mix?

  141. Lorie

    I notice in the video you use a measuring cup for the pumpkin mix to fill the paper cups. What size do you recommend to achieve the dome shape?

    1. Jessica

      My standard rule of thumb is to fill the muffin cup 3/4 full to achieve the dome shape. It depends on the size of your muffin tin, but in this video I used a standard muffin tin and use a 1/4 measuring cup.

  142. Natalie

    Ugh! I had them in the oven for 25 minutes and they were still not baked through. Almost raw. What did I do wrong????

    1. Jessica

      Hi Natalie, I think your oven must not be heating enough or you made super big muffins? In 25 minutes these muffins should definitely be cooked through!

  143. Sarah

    These turned out great! The only thing I would do differently next time is not use paper cupcake liners. I would just grease my muffin pan and this would make the swirl process a lot easier. I had the problem of my cupcake liners caving in on me when I went to swirl in the cream cheese. Otherwise, I Loved these! So yummy! 

    1. Jessica

      Hi Kairyn, yes I use 1 tablespoon of vanilla extract. You can adjust it down for your personal preference, but that is what I use.

  144. Cathy Lewis

    I’m not a huge fan of pumpkin but these sound delicious.  Can I substitute canned yams or sweet potatoes for the pumpkin?

  145. Candy Kratzer Wenzel

    Just made these into 2 loaves. Turned out wonderful. Took about 40 min. in my oven to get done. Used a small cookie scoop to put the cream cheese on top both of them and swirled with a knife. Look real pretty also.

  146. Sara

    I made mini loaves instead of muffins, but I followed the recipe AND instructions exactly. I cooked them longer because they were loaves and not muffins (maybe 35 minutes), but they came out awful. Dense, not cake-like, taste terrible too. Any idea what went wrong?

    1. Jessica

      Hi Sara, I wish I did, but since I am not in the kitchen with you I am not sure. Someone commented directly below you that they made the recipe into 2 loaves and baked them for 40 minutes and they turned out great. Wish I knew what when wrong!

  147. Becca

    Just made these and they’re delicious! My swirls didn’t come out very well but still tasty! I also added mini chocolate chips to the pumpkin batter because I love chocolate chips with pumpkin! Thanks for the recipe!

  148. Marlita

    Just made these and oh so yummy! The only problem I had was that the cream cheese mixture did not seem to “swirl” well even though I definitely swirled them… it all kind of stayed on top so there is no swirly effect, just white topped muffins LOL I am going to try another batch but putting the cream cheese mixture in the centre as one of the other commenters suggested 🙂

  149. Klin

    So I am making these in loaves instead of muffins. I doubled the recipe so it made 4 loaves, and I put them all in at the same time. as for the bake time like so many have asked. I started checking them at 30mins, but ended up going and extra 10 to 15 mins. So in total 40 to 45 minutes for baking loaves. So of you only make 2 loaves I recommend start checking at 30mins.

  150. Morgan Fox

    This recipe looks delicious! I can’t wait to try it. I’m interested in adding flaxseed for additional fiber but I don’t do much baking so I’m not sure how much to add or how it will effect the end product. Any tips? Thanks!

    1. Jessica

      HI Morgan, I have not tried adding flax seed, so I do not have any advice. I would recommend trying a little at a time and seeing how it goes. Good luck!

  151. dinda

    i made it last night… i ate it while its hot and so delicious and even more delicious this morning. thank u for the wonderful recipe.

  152. Alyse

    How much is one 15 oz can in measuring cups? I don’t have a kitchen scale and I’d like to use the extra pumpkin I have in the fridge.

      1. Alyse

        I get that it’s one can. I’m saying I have some pumpkin puree in a tupperwear in the refrigerator and I’m not sure how many cups of pumpkin to use in this recipe

  153. Hilly J

    Excited to try! Can you tell me what size of measuring cup you are using in the video? Muffins never turn out easy and when I use a measuring tool I never have enough batter for a whole batch! #newtobaking #dontjudge

    1. Jessica

      Hi Hilly! Instead of using a measuring cup amount, I recommend just making sure your muffin tins are filled 3/4 of the way! Each muffin tin can be a different size, so what might work in my muffin tin will not be best in yours.

      1. Dana

        Hi just curious I’m planning on making these Sunday afternoon for a work party Monday. I’m so excited to make them as they look amazing and the reviews are great.   I was just wondering what do you think I should do with the muffins until Monday.  Are they ok to sit out? Or should i refrigerate overnight? Thank you!

        1. Jessica

          Dana, I would store them in an airtight container in the fridge over night and then they would be ok at the office for the day at room temp as long as they are eaten that same day! 🙂

  154. MK

    Just made these and they are amazingly delicious! Do you know how long they will keep out on the counter for? Like how many days before they go bad?

    1. Jessica

      I prefer to store them in the fridge because of the cream cheese topping, but then again I am in the South and it’s boiling still. So I keep them in an airtight container in the fridge. They are good for up to 5 days after baking!

  155. Susanne

    I messed up…realized I put egg white instead of egg yolk into cream cheese mixture…..what will happen? Nervous because these are for a picnic for a group tomorrow!  Guess I could make again….have the ingredients.  Thanks. 🙁

    1. Jessica

      Hi Susanne! I hope they will still turn out ok, but I am not 100% sure as I have not tried it. Hopefully they were still delicious!

  156. Diane

    I just made my first batch the inside wasn’t cooking but the outside was. When I took them out they flopped. What happened?

    1. Jessica

      Hi Diane, I wish I was in your kitchen to help figure out what went wrong. I would double check your baking soda and make sure it is still good.

    1. Jessica

      The recipe is at the bottom of the post. If you are on mobile trying to view the recipe, make sure you click the “read more” button at the beginning of the post.

  157. AnnaK

    These looked so good, I had to try them. I halved,the recipe and made 12. I subbed for gluten free flour and they are puffy and delicious! I’ll be making these again and again.

  158. Heather

    Love this recipe! I forgot to buy pumpkin but have fresh butternut squash i cooked and   Puréed. I’ve made it my substitute for pumpkin pie! Nobody knew until I told them! 

  159. Beth

    Thank you for such a great recipe! I am NO baker, so your post that includes a tutorial and walk through recipe made it quick and simple for even me to make and still be enjoyed by everyone.

  160. Whitney @ Whitney's Real Recipes

    These look so delicious – I want to try these for sure. They seem like the perfect Fall snack!

    1. Jessica

      If you wish to make them as mini muffins, I would recommend you start checking on them around the 10 to 12 minute mark.

  161. Carmen

    Will it make a difference if I prep these in the tin at night, and pop them in the oven in the morning? Want to make sure I don’t mess them up!

    1. Jessica

      The recipe is at the bottom of the post. If you are on mobile trying to view the recipe, make sure you click the “read more” button at the beginning of the post.

    1. Beth

      I made a batch of this recipe and another for my daughter and vegan friends by simply adding Ener-G foods egg replacer (keep in mind it’s generally good to double the recipe for “eggs” since they aren’t real and you don’t want your muffins to be dry.) Good luck!

  162. Lori Kistler

    I made these tonight and they look so beautiful and taste just as good! Amazing. Love this recipe! I added a cream cheese swirl in the middle and on top! My whole family loves them. Thank you for this recipe. This is definitely a recipe that I will make again and again!

    1. Jessica

      Hi Ally, if you use pumpkin pie filling you need to cut back on the sugar and spices used. There is no oil in pumpkin pie filling, so I would not cut back on the oil.

  163. Sammie

    These pumpkin swirl muffins look amazing. This is the first year I have baked with pumpkin – I’m English and I could only previously get cans from Amazon. Having just re tested a batch of doughnuts, which will be posted tomorrow I am now head over heels, save me from myself, in love with pumpkin in my bakes. I cannot wait to make these. Brilliant post.

  164. Sue

    You  don’t specify how many muffins this makes. 6? 12? It would be nice to know, as in any recipe it has how many servings. 

    1. Jessica

      Hi Sue, the yield for all my recipes is right at the top of the recipe under the name. This particular one makes 18 muffins.

      1. Treko Jackson

        I just made these this morning. They are very tasty. It didn’t show the amount of muffins on my view either but I did get 18. Must just be a glitch on some peoples views. I also had to bake them for an additional 6 mins so total bake time of 26 mins. Could just be my oven though.

  165. Carole

    In the oven baking now….just curious…I had batter left for maybe one more muffin.  And cream cheese mixture for several more…my thrifty soul hates waste…anyone else have this issue?

    1. Jessica

      Hi Carole! Sorry about that – you can absolutely add more of the cream cheese mixture next time. You can even add a little dap to the middle of each muffin and on top if you would like!

    1. Jessica

      Hi Rita! Yes there is! Right by the recipe is a little printer button. Click it and it will take you to a plain black and white page with just the recipe for easy printing.

    1. Jessica

      I have not tried it myself, but have had other readers try it with great success. If you do try it, please comment back and share how it turned out and how long it took to bake!

  166. Jennifer

    Do you have anymore recipes like this one I really enjoy making these enjoy pumpkin but I like to try something other than pumpkin I was just wondering if you have any things similar without pumpkin they turned out so well let me feel like I actually can bake

  167. Debbie Homoelle

    Made these and mine looks just like yours. Yay! I know I’ve done it right if it looks like the original bakers’ pic. They taste ahmazing! Thanks so much for this delicious recipe!

  168. Alyssa

    Hi! Just wanted to let you know that I made these today for my office, and everyone loved them!! Super easy and so moist and flavorful. Everyone asked me for the recipe!

    Thank you so much!

  169. Julia

    I baked these pumpkin cream cheese muffins this morning. After letting them cool, I enjoyed a muffin with a cup of coffee. They are delicious, moist and very easy to prepare. I can’t wait for my daughter to come home from school. She will LOVE the muffins, too!

  170. Sarah

    It’s a beautiful fall day and I’ve got these babies in the oven right now. The house smells amazing and I’m sure my girls will love these muffins as their lunchbox treats for rest of the week.

    1. Jessica

      Yes, you can use whatever artificial sweetener you would like. I would recommend Swerve brand over splenda though as it’s closer to true sugar flavor.

    2. Linda Stanfa

      Just made these and used Splenda Blend and Splenda Brown Sugar Blend.  Use 1/2 as much as the real sugar/brown sugar.  They turned out really good

  171. Dawn

    Can you give me the nutritional vales of these? My daughter wants to make them for school but she must submit that too. 

    1. Jessica

      Hi Dawn, I do not do nutritional values since it highly depends on the brand of products you use. However, you can use Spark Recipes Recipe Calculator to help you. It’s not 100% accurate, but it will give you an idea. To be 100% accurate, you will need to add up all the nutrition according to the products you use.

  172. Margaret

    Oh my gosh – I just made these tonight (one of those late-night baking adventures) and they’re AMAZING! And really pretty easy! I only have one regular muffin tin and not much patience so I made some regular muffins and a ton of mini muffins! The mini ones turned out great as well and are a fun bite-sized treat. Thanks for the recipe!

    1. Jessica

      I am so glad you liked them Margaret! Love the idea of the mini muffins! 🙂 Thanks for taking the time to come back and leave a comment on how they turned out for you!

      1. Jalene

        About how many muffins does this recipe produce? 18 or 24?
        I’m making them for an office party and I want to make sure I make enough.

  173. Bootchie

    Made these for breakfast this morning. They were delicious and so pretty. This recipe is definitely a keeper! I’m gonna share them with the neighbors as I don’t dare keep them around here!

      1. Kelli

        Since I did not have pumpkin spice in the house, I made my own with cinnamon, ginger, allspice & nutmeg.  Google to proper measurement.  

    1. Jessica

      Hi Laurie, yes it probably would be ok to substitute apple sauce in these. I have not tried it, so please let us all know how it turns out if you try!

      1. Kelli

        I have a batch I the oven right now substituting applesauce for the oil.  Will let you know how it turns out.  Can’t wait to try/share these.  

  174. Karly

    If you could see my eyes right now, you’d see that they’re a cream cheese and pumpkin swirl of love and excitement for fall foods. For real, I’m obsessed with these! So perfect!

  175. Jealith

    This recipe looks great! I plan on making it into small loaves instead of muffins. I’ll just need to change the baking times a bit. Thank you!

  176. Dee Stephens

    Made these today with sweet potatoes and added cinnamon and nutmeg, and awesomely amazing! Thank you!

  177. Tanya

    For the cream.cheese mix is it just the egg yolk or the whole egg?
    Two things I love to bake pumpkin and cream cheese…can’t wait to try them!!!

    1. Jessica

      In the muffin batter, it’s two whole eggs. In the cream cheese mixture, it’s just 1 egg yolk. Hope this clarifies! 🙂

        1. Kaitlynd

          I just made this recipe and instead of muffins, I made two loaves. I’m sure it would work as a cake too. Delicious!

  178. Joanna

    I just made these (and I plan to give a bunch of them to the guy I’m dating), but I gave a few to my neighbors also, and they loved them! Of course, I had to do a quality assurance test, and they are really great. 🙂 This is a keeper recipe (I found it on Pinterest, by the way). Thank you so much!! Happy 4th!

    1. Jessica

      So glad everyone liked them Joanna! 🙂 Also happy to hear other people like to eat pumpkin all year like me!

      1. Lisa johnson

        I am making a double batch of these but ran out of muffin liners do you think I might be able to use the rest of my batter and put it in a small loaf pan instead of muffin tin??????

  179. Insherah

    Oh my!!! These were moist and delicious!!! That you for a wonderful recipe!!
    A question, will I get the same texture if I fold in the cream cheese mixture with the batter?

    1. Jessica

      If you stuff it in the middle of the muffin (pour in half batter, add a scoop of cream cheese mixture, then top with additional muffin batter) it will still be great. But I would not recommend stirring the cream cheese into the batter. 

      1. Gloria P.

        Just made my first batch by stirring it in, just made a batch I put it in in the middle it works better in the middle you can still see it:) thanks for your suggestion

    1. Anne M Hughes

      I’m positive that they will freeze fine! I have cranberry orange cream coffee cake slices in my freezer right now. I froze them individually on a tray first then put them in a freezer bag and removed as much air as possible and put them back in freezer. You can take a slice or two at a time and close it back up! Same with the muffins and cupcakes. Let them thaw at room temperature. Do not heat to thaw. I hope this is helpful. 🙂

  180. Megan - The Emotional Baker

    The end of pumpkin season? There’s no such thing 😉 These muffins are so gorgeous. I’ll have to make a batch soon!

          1. Tara

            I made these with pumpkin pie filling. I just eliminated the 1 cup of granulated sugar and they turned out perfect.  

      1. Shannon

        These are sooooo good!!! The muffin part is super moist and the cream cheese swirl is like a little cheesecake topper. Perfect muffin to kick off pumpkin season 🙂

    1. Mandi

      Could I use gluten free Flour as a substitute? I’ve made them the other way but I have a gluten intolerance and my sister in law is completely gluten free!

      1. Marcy urich

        I just made these and I used a gluten free flour. Now if paid attention and bought pumpkin spice and not pumpkin extract, lol, it’ll be fine. I even used olive oil instead of veggie oil.

      2. Jessica

        Hi Mandi! Yes, many people have made them with flour substitutes successfully. I recommend Pamela’s Gluten Free All Purpose Flour, but whatever you commonly use should work!

    2. unknow

      these muffins were not so great. the batter was easy, but baking was not. they were burnt on the outside but raw on the onside. the cream cheese topping is eggy and kinda rubbery. love the taste of the pumpkin part, but i was still raw.
      overall, i would not recommend this.

      1. Lisa

        I just made these today…only thing I changed was switched the veg oil to avocado oil….they turned out fabulous! No problem inside or out. Maybe your oven is too hot??

        1. Connie

          I made these and found the cream cheese part stuck to the roof of your mouth and the whole muffin was very dry. Eat four between the two of us and threw the rest in the garbage. Planned to give them away but didn’t have the heart to force them on someone else. I’m a better cook than that.

      2. Amy G

        This is definitely a symptom of a too hot oven. I do special occasion cakes and had this problem after my oven knob broke. After repair it didn’t line up right so I now use a metal meat thermometer inside the oven to monitor temperature. Just because your knob says 375 doesn’t mean that’s what temp your getting! As for eggy and rubbery- rubbery will happen when a delicate dairy based item is over cooked. Eggy usually happens when a recipe calling for just egg yolk gets too much egg white thrown into the mix. The yolk doesn’t impart that much egg flavor, it’s more for richness, texture, and setting ability. Whites are usually what cause the eggy flavor (seen in cloud bread). I hope that helps!

        1. Dana Sonia

          Thank you for posting this.   Many times I have seen someone put their heart out there by posting recipes they have created only to have someone make simple errors  and blame the recipe.  Why can’t people Just be nice?     Personally, I look forward to making this!

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Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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