Pumpkin Cream Cheese Muffins

Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Post may contain affiliate links. Read my disclosure policy.

These decadent pumpkin cream cheese muffins are topped with sweet cream cheese that melts into the tops as they bake. Ready in just 30 minutes, these moist pumpkin muffins will be a new family favorite!

Why You’ll Love These Pumpkin Cream Cheese Muffins

Don’t worry, while I did update the photos, this is still the original recipe that went viral and made everyone start swirling cream cheese into the tops of their pumpkin muffins! Here’s why you will love this recipe:

  • Impressive: If you are looking for a touch of sophistication, these swirled beauties are sure to impress with thick ribbons of cream cheese that melt right into the top of the pumpkin muffins as they bake.
  • Extra Moist: These pumpkin cream cheese muffins are pure melt-in-your-mouth goodness and use an entire can of pumpkin to keep them moist with no leftover pumpkin to worry about.
  • Crowd-Pleaser: You might want to make a double batch, because these pumpkin cheesecake muffins tend to disappear FAST!
  • Quick and Easy: These muffins come together in just 30 minutes using budget-friendly pantry staples.

If you love pumpkin as much as I do make sure to also check out my bakery style classic pumpkin muffins, sweet pumpkin streusel muffins or these pumpkin oatmeal muffins.

Ingredients arranged in bowls on a countertop.

Ingredients You’ll Need

This easy pumpkin cream cheese muffins recipe uses simple baking ingredients that you may already have on hand. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Pumpkin Muffin:

  • Flour: All-purpose flour.
  • Pumpkin Pie Spice: Use store bought pumpkin pie spice, or I shared my recipe for homemade pumpkin spice mix below in the recipe card.
  • Baking Soda: Rising agents insure tender, fluffy muffins.
  • Salt
  • Pumpkin Puree: I use a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling which is already sweetened.
  • Sugar: I use a combination of granulated sugar and light brown sugar.
  • Eggs
  • Vegetable Oil: For an extra-moist muffin I recommend using oil, however you can use melted butter instead.
  • Vanilla Extract

Cream Cheese Swirl:

  • Cream Cheese: Use full fat cream cheese for the best taste and texture.
  • Sugar
  • Egg Yolk: Used for richness and to help with the texture of the swirl.
  • Vanilla Extract
Pumpkin muffin with cream cheese on a plate with the muffin liner pulled off.

How to Make Pumpkin Cream Cheese Muffins

Even with two parts, both the muffin and the swirl come together quickly and easily in these pumpkin cheesecake muffins – doubly delicious!

  • Dry Ingredients: Whisk together the dry ingredients: flour, pumpkin spice, baking soda and salt.
  • Wet Ingredients: Whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract.
  • Combine: Slowly whisk in the flour mixture into the pumpkin mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • Cream Cheese Mixture: In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Swirl: Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
  • Bake: Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations For Pumpkin Cheesecake Muffins

Guarantee your muffins turn out just the way you want with these recipe tips and variations:

  • Caution: Don’t overfill cups with muffin batter as the cream cheese dollop will make up some of the volume.
  • Room Temperature Ingredients: For texture purposes, it’s important for the eggs and cream cheese to be at room temperature. Eggs and cream cheese can be left on the counter for approximately an hour, or to speed up the process, eggs can rest in a bowl of warm water and cream cheese can be cut into small cubes.
  • Don’t Over-Mix: Combine the dry ingredients with the wet ingredients gently, just until combined. If you over stir the batter, it can overdevelop the gluten and cause dry muffins.
  • No Pumpkin Spice? Make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
  • Dollop: Don’t have time to swirl the cream cheese into the top of each muffin? Try adding a dollop of the cream cheese filling to the center of the batter instead.
  • Bake A Loaf: If you would prefer to bake a loaf of bread instead of muffins, head over to my pumpkin cream cheese bread. It’s the same recipe, but baked into a loaf!
Pumpkin cream cheese muffins arranged on a cutting board.

Storing Pumpkin Muffins

Store these pumpkin cream cheese swirl muffins in the refrigerator in an airtight container for up to 5 days. 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 allow them warm up.

I do not recommend freezing these muffins as the cream cheese will change the texture once frozen and thawed again.

More Pumpkin Recipes

Pumpkin cream cheese muffin swirled with cream cheese on top.
4.5 from 2023 votes
Print Pin Recipe
Yield: 18 standard muffins

Pumpkin Cream Cheese Swirl Muffins

Pumpkin cream cheese muffins are topped with sweet cream cheese that melts into the tops as they bake. Ready in just 30 minutes, these moist pumpkin muffins will be a new family favorite!
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes

Ingredients

Muffin:

  • 1 ¾ cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (15 oz) can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Swirl:

  • 8 oz cream cheese
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Instructions 

  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • 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.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • 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 below.)
  • Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then serve warm or let cool completely to store.

Video

Notes

Storage: Store these pumpkin cream cheese swirl muffins in the refrigerator in an airtight container for up to 5 days. 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 allow them warm up.
No Pumpkin Spice? Make your own by combining 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice.
Dollop: Don’t have time to swirl the cream cheese into the top of each muffin? Try adding a dollop of the cream cheese filling to the center of the batter instead.
Bake A Loaf: If you would prefer to bake a loaf of bread instead of muffins, head over to my pumpkin cream cheese bread. It’s the same recipe, but baked into a loaf!
Don’t Over-Mix: Combine the dry ingredients with the wet ingredients gently, just until combined. If you over stir the batter, it can overdevelop the gluten and cause dry muffins.
Nutritional Note: Nutrition facts are only estimates. Please be sure to calculate your own nutrition facts with the brands you choose to use for precise measurements.

Nutrition

Serving: 1 muffin, Calories: 241kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 42mg, Sodium: 176mg, Potassium: 98mg, Fiber: 1g, Sugar: 21g, Vitamin A: 3888IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

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Post may contain affiliate links. Read my disclosure policy.

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Recipe Rating




916 Responses
  1. Vanessa

    5 stars
    We absolutely loved these muffins! Perfect cream cheese to muffin ratio and the muffin itself wasn’t dry. Added this recipe to my book to make again! Thanks for the recipe!

  2. Queene

    5 stars
    Except for not being able to freeze these….they’re ABSOLUTELY perfect! Thanks for the fabulous recipe from this “non- baker”!

  3. Brianna

    5 stars
    This recipe is the best!! I made it a ton of times now. Definitely try this recipe, my family and friends all loves it!

  4. J.

    5 stars
    In my earlier comment, I forgot to mention that I use half apple sauce, half oil. I’ve also made these using full oil, and personally can’t tell the difference. And no complaints from anyone else I’ve shared with. Thanks again!

  5. J.

    5 stars
    I’ve been making this since 2018 or 2019 (can’t remember), and they’re delicious.

    I usually double the recipe and bake it in a rectangular 9×13 pyrex glass dish for about an hour–sometimes a minute or two more. I always check doneness first, and adjust my time accordingly. Also cover the top with foil about halfway through baking to keep it from getting overly brown/burnt.

    Perfect, thank you!

  6. Jess

    5 stars
    If you’re searching for a recipe, your search ends here. These are SO good!!

    I added a dash of maple extract to the batter, which was delicious. And I used brown sugar for cream cheese mixture (I ran out of white sugar). These were a hit! Will definitely be making again

  7. Lori

    5 stars
    I’ve made it in cupcakes, and I also made it in a loaf. It’s delicious, moist and better than anything you can buy outside the home. Thank you for the recipe.

  8. Robin

    5 stars
    These muffins (they’re a little closer to cupcakes honestly haha) are amazing. I decided to only use 1/2 c of brown sugar and 1/2 c of white sugar for the muffins, which is plenty sweet. I also used a little bit of anise and cardamom (scant 1/4 tsp each) which made for an interesting spicy flavor!

    I did notice that they took about ~25 minutes to fully bake, but maybe that’s my oven. The cream cheese filling is seriously delicious, tastes just like pumpkin cheesecake. I may use more of the filling next time. Super easy recipe, house smells really pumpkin-y and delicious. 10/10, I am keeping this recipe on hand lol. Well done.

    I am doing my best not to eat more than one muffin a day lol.

  9. DJ

    5 stars
    Very tasty! I had only 1 cup of pumpkin puree and made up the rest with leftover homemade butternut squash puree – even though it was lumpier than ready-made puree, the overall muffin texture was still just fine. I wish I had kept beating the cream cheese mixture for longer as it was hard to swirl in, but I made do with two toothpicks in an egg beater pattern and while they don’t look as nice, the taste is still good.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Leilani! 18 standard sized muffins, you can see the yield for each recipe listed right above the name of the recipe in the recipe card. Hope this helps!

  10. Dawn paskiet

    I was wondering if these would be freezable, I’m making food/meals for my son and daughter in love for when their baby comes

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Dawn! I have not personally tried it, however a few readers have and said they were great! I recommend wrapping each muffin individually in a plastic wrap and then putting them in a freezer friendly ziplock bag and then freezing.

  11. Angela

    5 stars
    Great recipe – easy to make and the muffins are delicious . The only change I made was to slightly overfill the muffin tins to yield 12 muffins instead of 18. I had to add baking time also.

      1. Angela

        5 stars
        Great recipe – easy to make and the muffins are delicious . The only change I made was to slightly overfill the muffin tins to yield 12 muffins instead of 18. I had to add baking time also.

  12. Desiree

    Wondering how this would work in a loaf pan? I have made them in muffin form and my family devoured them! Want to try in a loaf pan thoughts please!

  13. Nancy

    5 stars
    Just made these muffins! Had to try one as soon as they came out of the oven. So moist and with the sweetened cream cheese built in, no need for frosting.
    Absolutely delicious.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      It will likely bake up just fine, but the cream cheese will be a little less creamy and may crack a little. Should still taste ok!

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi Peggy, I’m sorry I don’t know as I bake with eggs. You could search for an egg free pumpkin muffin recipe and use it as the base, then make this cream cheese filling without the egg and add it to the top or center of the muffins. I wouldn’t recommend trying to swirl it as the egg is needed for texture and to keep it from cracking.

  14. Dot

    4 stars
    I love how theses muffins are moist and full of pumpkin flavor with the sweet and tart taste of the cream cheese adding a nice complexity.

  15. Jean Gray

    5 stars
    This is the best pumpkin muffin recipe I have tried. I use gluten free flour and it came out perfect. Perfect pumpkin flavor. Glad it uses the whole can.

  16. Loraine

    5 stars
    I’ve been making these since you first posted the recipe in 2015 and this year I got to make them with my 2 y/o daughter! She LOVES them. This is my absolute favorite thing to bake and we always get compliments on them. This year I used avocado oil instead of the vegetable oil 1 to 1, and they are soo moist and springy!

  17. Martha

    these were super moist and delicious! the aroma while baking left my house smelling amazing. My hubby is happy & satisfied thank you for sharing this!

  18. Marie

    5 stars
    These are perfect, it’s a recipe i always come back to make. Ive made them for other people and always get compliments.

  19. Ashley

    5 stars
    I’ve made these muffins every fall for the past 6 years! They are so yummy!
    Would it work to make it in a square or regular pan instead of muffins, so I can cut it into some small dainty size pieces?

  20. Shirley Baker

    These muffins are absolutely awesome and a very big hit everywhere I take them. Going to try doing minis for my Sunday School class this week. I will be making them often for fall.

  21. Molly

    These have been a family favorite recipe for awhile! I sadly was recently diagnosed with Celiac so I’m trying to make all our favorites gluten free! Any tips for making these gluten free? Could I just swap out the flour or would you make other changes as well?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Molly! I have had other readers comment over the years that they have had success using Bob Red Mills gluten free flour 1:1 baking blend. I personally haven’t tried it, but they have said it worked! :-)

  22. Eliza

    5 stars
    These are SILLY GOOD!! That is the words that I can only think of for these delicious bites of morsels lol Im telling you. Anyone who gives these lower than a 5 stars is either smoking crack or they lost their taste buds from smoking it. These muffins gave me my new phrase ” Silly Good” and I have used it again yet. Maybe one day a hot man lol.

  23. Ginny

    I made these yesterday. Absolutely delicious. I made 8 large bakery style muffins and they were done in 25 minutes. Great recipe!

  24. Noi

    Hi! These muffins looks so delicious! Would you happen to have a recommendation for egg replacer for this recipe? Would love to try but i have an egg allergy.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Noi! Here are the top two ways to replace eggs in muffins, cupcakes, cake, etc.

      Baking Powder/Water/Oil: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg

      Carbonated Water: 1/4 cup carbonated water = 1 large egg

  25. Elaine

    I just made these muffins. Switched out 1/4 veg oil for Greek yogurt, otherwise stayed true to the original recipe Muffins were moist and delicious. Easy to follow directions. Thanks for sharing!

  26. Shirley Anderson

    March 3 2023.
    Excellent recipe, very moist and perfect pumpkin flavor. Love it and would definitely recommend these muffins.
    Shirley

  27. Cindy

    This is the best pumpkin recipe ever. The muffins are so moist and flavorful and for me the level of sweetness was just right! Thanks for sharing!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Kathy! They won’t brown, but they will be cooked through. The cream cheese will stay white and the muffin itself will be orange.

  28. Anna

    Made this recipie exactly as written. It is unbelievably wonderful, moist, and pumpkiny! It melts in your mouth. Loved it!
    The only change I will make next time is to reduce the sugar in the cake and a little bit in the cream cheese. It is rich and I prefer just a little less sweet. Otherwise, you will be thrilled with the recipe just the way it is.

  29. Nat

    No cuantity? First time of my live i see it… If you don’t want to share the recipe then just make a blog and show how great it done by yourself all you do, i am sure you don’t it great but if you want that people learn from you something then show all the things not just a middle….

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Nat, your comment is confusing to read, so please clarify if this is not your question… but it appears you can’t find the full recipe? The full recipe is always at the bottom of the post. You can scroll through the post to read the tips, tricks and FAQS… or if you just want the recipe, hit the JUMP TO THE RECIPE button at the very top of the post. Also, you had to scroll past the recipe to find the comment section, so just scroll up a little and you will see the full recipe there.

  30. Kaimana ☺️

    This is one of the BEST things I’ve eaten in my life !! just heavenly..

    * fyi: made 12 Large muffins
    * used about 3 TBSP of the cream cheese mixture- recipe for the topping is generous !
    * baked for 24 minutes at 375• electric oven-
    ( middle wasn’t set at 20 minutes
    ..recommend checking at 18 minutes as directed as all ovens vary )

    ♥️☺️

  31. Lou

    This is by far the best cream cheese Pumkin muffin Recipe
    They are moist full of delicious flavour and looking really beautiful with the cream cheese swirl
    Yum !

  32. Susanne

    Can you tell me the purpose of the egg yolk in the cream cheese swirl part? Is it for binding, leavening or flavor. I was hoping to sub it

  33. Tara

    These are delicious and so so easy! I halved the recipe and got 7 bakery sized muffins (just a little bigger than standard). Perfect Thanksgiving breakfast for us this year :-)

  34. RT

    Hi! I’ve never separated an egg in my life, so I’m wondering if I can just use 1 whole egg or is it really important to only use the yolk? Thanks!

    1. Cynthia

      Thank you for such a moist cupcake recipe. I used dark brown sugar in recipe but, used white sugar with cream cheese. My coworkers will enjoy them.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes you can! You shouldn’t have to adjust anything except the baking time. I’d recommend checking in on them around the 10 to 12 minute mark.

  35. Kailey

    These are amazing!!!! Tried them last week. I want to make them again. Has anyone tried these in a mini muffin pan? Wondering how long to bake for the smaller muffins.

    1. Gabby

      When I made them smaller, I took them out a 6 minutes and they were perfect! Still moist but not gooey. I found that if they go much past 8 minutes, they get dry. But all this depends on the size of the pan you’re using.

  36. Lonnie

    Hello, I’m wondering if I can make this as a cake instead? Would it be the same quantities but just in an 8 x 8 pan and adjust the cooking time?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Lonnie, I haven’t made this as a cake, but I believe you will need a larger baking dish. You could honestly bake it as a 9×13 instead. Baking time will be different, it will need longer to bake. You may also need to cover it half way through baking with foil to protect the top from browning too much. Good luck!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      About 5 days! Some readers have said they prefer theirs chilled (and they are good that way!), but I like to microwave mine for about 8 seconds so they are warm again. You can also set them on the counter to warm back up to room temperature.

  37. Maureen

    Oh Wow!!!! These muffins are beyond yummy. Directions were easy to follow and the results were delicious. Thank you!!!

  38. Kim k

    Thank for sharing this recipe. Made them yesterday to bring as a treat to a small girlfriend gathering! Delicious!

  39. victoria

    its delicious amd moist! love it! just have to remember to have cream cheese at room temperature. otherwise i love it. Thanks for the recipe

  40. Jacquie Bolen

    I found that there was way more cream cheese mix than needed! Doubled the topping (16 oz cream cheese) was enough for three batches of muffins!

  41. Martie

    I made these muffins for a Bunco gathering, and they were a smashing success! Easy and pretty quick, too! Double recipe made 24 muffins and a very nice bread loaf, which I made with pumpkin only, (cooked for 30 min) just in case someone was not in the mood for the cream cheese. Definitely a repeater! Thanks!

    1. Jennifer

      5 stars
      I did, for honestly several months and pulled them out when I started my maternity leave. They were still great-they were in paper wrappers though and some of the muffin would crumble as you peeled it off. I have recently been making them in silicone cups and immediately remove them when cooling, I think this would be best for freezing but I will try it here soon! They don’t usually last long enough to freeze lol

  42. Ashley

    Made these muffins and they are great! My two toddlers both loved them and I appreciate that the whole can of pumpkin is used, as I also stress about the leftover.

    I always freeze muffins for easy kid meals and it worked well for me with this recipe also. I prep the recipe normally, with the batter in the muffin cups, then freeze the whole pan of cups / batter. Once frozen, I move the cups to ziplock bags. When I need them, I bake a couple frozen muffins a few minutes longer than the recipe states and they taste perfect. Haven’t had an issue with the cream cheese after freezing, but I try to swirl them pretty aggressively so it is somewhat mixed in to the Thanks for a great recipe!

  43. Kelsey

    I totally messed these up the first time by forgetting the baking soda! But I’m so glad I tried them again because they are THE BOMB! I made them exactly as written this time and baked 20 min. Perfection!

  44. Alicia

    Can I use other oils? I seen where you said olive oil might change the flavor some, but what about refined coconut oil?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      I haven’t personally frozen them myself, they never last long enough in my house! However, other readers have commented that they have successfully frozen them! They should keep for about 3 months in the freezer.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Claudia! Cupcakes and muffins are baked in the same size baking tin, so it will make the exact same amount – 18!

  45. Carrie

    I’ve made these lots of times before and they are amazing. I want to try them as a jumbo muffin. What would you suggest for baking time?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hmm. Jumbo muffins are hard to guess because the size ranges are pretty big! I’d give them an extra 5 minutes and start checking in on them.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Janis! I’d recommend doing a 50/50 ratio of 50% all purpose and 50% whole wheat to maintain the texture of the muffins. Hope this helps!

  46. Jelena

    Hi, I’ve made these several times before and they were delicious each time! I was curious if this could be made into pumpkin bread and how long baking would take?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi! If baked as a loaf, it will take about an hour to bake. You will need to cover the top of the bread with foil to keep the cream cheese from overcooking/browning too much.

      1. LaTorria

        Hi Jessica! I found your recipe online. I wanted to bake as a loaf for the first time instead. Do I use a 9×5 nonstick baking pan? Should I coat the baking pan with nonstick spray before use? How long should I cover the top of the loaf with foil (about 30 minutes into baking)? I can’t wait to bake this for my mother as a surprise gift for her 73rd birthday. Any other advice is welcomed! Thank you!

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi LaTorria! I have not personally made this as a loaf, but I know many readers have and left comments about their successes/failures. From what they have said, I would spray your loaf pan with non stick spray and line it with parchment paper. I would cover it with foil the whole time to try to ensure the top doesn’t burn. And from what others have said, expect it to take about an hour.

          If I were personally doing it, I think I would make it in a 9×9 square baking dish. It would bake more evenly this way. Good luck!

      2. LaTorria

        Hi Jessica! I found your recipe online. I want to bake as a loaf instead. Can I use a 9×5 nonstick baking pan? Do I coat the baking pan with nonstick spray before use? How long should I cover the loaf (about 30 minutes in while baking)? I want to bake this loaf as a surprise gift to my mother who celebrates her 73rd birthday on October 17th. Any other recommendations you care to share will be very helpful! Thank you!

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi LaTorria! I have not personally made this as a loaf, but I know many readers have and left comments about their successes/failures. From what they have said, I would spray your loaf pan with non stick spray and line it with parchment paper. I would cover it with foil the whole time to try to ensure the top doesn’t burn. And from what others have said, expect it to take about an hour.

          If I were personally doing it, I think I would make it in a 9×9 square baking dish. It would bake more evenly this way. Good luck!

  47. Leslie

    I’m so excited to make these this weekend after reading the reviews! I know they’re going to be delicious. :) I just had a question, do you spoon the flour into your measuring cup or do you just use the cup to grab the flour and level? I know the correct way is to spoon but I’ve seen other people use the cup to grab it and I just want to make sure they come out correctly. Thank you in advance!

  48. Kimberly Dixon

    I made these over the weekend and I would have to say they were definitely a hit with my family. I honestly would have to say these muffins tasted better then the Starbucks muffins that are similar. They taste like they came from a bakery. Best muffins I have ever made so far.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Linda! I’d start checking them around 12 minutes, but they will probably take a few more minutes, just watch closely! :-)

  49. Rohini Banerjee

    This sounds delicious! Can this be made with fresh pumpkin and if yes, how do I go about it? I personally refrain from canned foods and would much rather use fresh produce.

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Rohini! Yes, you would need to scoop out the inside of the pumpkin and then cut it into pieces and roast it until tender, scoop out the cooked pumpkin flesh and puree it. Canned pumpkin is thick, not watery, so make sure your puree is also nice and thick (it should not be soupy). Then you can use it as directed in this recipe!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Kathleen! Olive oil will work, but with it’s distinct flavor it may make your muffins taste a little different. So just keep that in mind!

    1. Sandi

      I wanted to bring a little something to the poll workers (most are there on 6-hour shifts and another group is there the entire day!) and I wondered if these would work as mini muffins. Thank you SO much for posting that comment! Can you tell me about how many it made so I know whether or not to double the recipe? Thanks Angela!

      1. CJ

        I just made these as mini-muffins and they came out great! My oven may run hotter (?) but I baked them @ 380 for 15 minutes, checked if they were done (they were close), and then turned off the oven for 4 or 5 minutes to finish. I also added around 1/4 tsp of lemon juice and about 1/2 tsp of vanilla to the cream cheese before mixing, and used the Kitchen Aid ensure that part got smooth. Oh and I lightly greased the muffin pan before using 2 teaspoons–1 to scoop, 1 to release the batter. Yummy!

  50. Weezy

    I always appreciate if the recipe will fit on one page-It saves paper and is much easier to keep. The muffins are delicious as I am a Hugh Pumpkin FAN!

  51. Jessi

    I’ve been craving pumpkin muffins since last week and stumbled upon your recipe today. They are absolutely delicious! These will be a staple for all upcoming fall (or not!) seasons! Thanks for sharing.

  52. Connie

    This recipe was a tasty hit at our home this weekend. We have allergies to cow milk/cheese so, we used chèvre from our farm goats in place of the cream cheese.
    We will make this again and again. Thanks for sharing.

  53. Amy

    If I layer the swirled cream cheese throughout the muffins, will that affect the outcome? Or should I play it safe and just swirl on the tops?

  54. Laura

    Delicious recipe! My daughter baked these for her 4-H fair and won grand champion at North Dakota State Fair with these muffins. Thanks for the great recipes.

  55. Molly

    These are amazing! We make them every fall but my husband even requested them for his birthday which is in June! So now they’re apparently a year round food for us! I was wondering if you would make a blueberry muffin with a cream cheese swirl?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Ooohh that does sound good! I’ll have to try working on those! Maybe with some lemon zest added to them…. Now I’m hungry. ;-)

  56. Mary

    I appreciate the recipe uses the entire can of pumpkin. I didn’t change a thing. They are quite sweet, but I expected that. I made them as a sweet treat on Easter Morning. My family LOVES them.

  57. Claudia Yelton

    I would like to make these in mini muffin tins for a church social. How long would I cook them? Thank you!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Claudia! I do not have an exact time for you, but I would begin checking on them probably around the 10 minute mark and keep a close eye on them!

  58. Sharokin

    I substituted blanched almond flour for but also cheated. I tried this:
    1 cup almond,
    2/3 cup reg flour (Next time I would use GF flour. I was out this time.)
    two handfuls of oak meal
    I used store bought pumpkin pie mix but added 1/2 tsp cardamon and 1/4 tsp nutmeg.
    The whole egg went in the cream cheese filling.
    I added 1/3 less sugar and half as much in the icing. It’s perfect. You can even drizzle honey on them and that would be sinless.
    Pumpkin seeds make a good topping. Also drizzled some fresh barberries on top.

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi Laura, no, this isn’t a pie style batter at all. You could skip the cream cheese and make pumpkin muffins/cupcakes/bread, but it will not make a pumpkin pie.

      1. Marsha

        I tried the once a long time ago and turned out amazing! Was soo happy it was my first time ever baking anything. Tried it again 5 years later (today) but used almond flour after 35 min of baking they didn’t even rise and were still pretty raw in the middle tops were pretty dark….would it have been the difference in the flour? So upset!

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          Hi Marsha! Yes, I’m sorry but almond flour is not a 1 to 1 swap with regular flour and doesn’t work well in direct swaps. Almond flour usually requires different ingredients and rising agents. I’m sorry they didn’t bake right. :-(

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Yes, you can do two batches if you only have one muffin tin! I do them at the same time in a 12 count pan and a 6 count pan. :-)

  59. Aimee

    These have been a family favorite for years now. I make several batches every Fall and they turn out perfect every single time. I now get requests for them from friends and family and I’m happy to oblige as they are so easy. My ONLY problem with the recipe is that they are too good and I end up eating far more than my share :)

  60. Lisa

    I am so bummed. I made something Iike this in the past and they were AMAZING. I just made these and they don’t have much flavor. Maybe if they sit overnight they will be better. Any tips or suggestions?

    1. Nicole

      I’ve made these so many times and they’re a huge hit with my friends and family. They definitely are better after sitting in the fridge for a bit to chill and I took it a step further and made a cream cheese to go on top and sprinkle that with a bit of Cinnamon sugar.

    2. Cyndy

      They’re even better the next day after being refrigerated. I’ve made even several times and everyone loves them!

    3. Laura

      You may have missed a step if they didn’t have much flavor. I’ve made these and they are jam packed with flavor.

  61. Wendy

    Thank you for this recipe! I made these yesterday, and they came out perfectly! I made the recipe exactly as written, and they were beautiful and delicious. A+ :)

  62. Sandy

    Thank you for this recipe! It was an all around 100% hit. My 7 and 8 year old granddaughters mixed the muffin batter by hand. I ran short on cream cheese mixture and long on muffin mixture so I made a mini loaf and swirled maple syrup on top before baking. We’ll see how that measures up. I think I was short on the cream cheese because it wasn’t room temp enough so not quite as fluffy. But for the life of me I don’t know how I got 18 muffins and a mini loaf out of the recipe. Is there a difference in a muffin pan and a cupcake pan?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Some muffin pans are a bit smaller, typically a standard baking cup measures 2″ x 1 1/4″ and are commonly used for traditional-sized cupcakes or muffins! Hope this helps!

  63. KATHRYN

    I just have to say to everyone who reads this post. You will never ever and I mean never ever go wrong with this recipe. I have been making this particular recipe for a very long time and each year probably make about 30 batches for friends and neighbors. This is the best recipe for pumpkin cream cheese out there, believe me. You don’t have to add, subtract or change anything, unless you are allergic to something.

  64. Karen

    I’m going to make these at an airbnb and don’t feel like hauling my mixer. Would it be hard to whip the cream cheese by hand? Also, if I use a silicone muffin pan, can I skip the liners? Thanks! These look delish!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      It’s doable! You just have to make sure the cream cheese is softened! And yes, you can skip the liners with a silicone muffin pan!

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Hi Cherlyn! You should be able to bake them in a 9×13 casserole pan, but it will make more of a thick cake than it would bars. Hope this helps!

    1. Jessica W

      I just made them with King Arthur measure for measure GF flour and they were perfect! I followed all other directions exactly, just substituted the flour.

  65. Terry

    I made these a couple weeks ago, they were absolutely delicious. Everyone that tasted them, loved them. I’m going to make them again & I’m wondering if they freeze well?

    1. A woman holding a camera standing in front of some shelves.
      Jessica

      Many readers have commented that they do freeze well! I’d wrap each muffin individually in Saran Wrap then in a freezer safe package!

  66. Debbie

    Just made these this morning. I think I beat the cream cheese a little too much as it was a bit more runny than it looked in the video. They still turned out great!

    I think they would be even better with some crunchy mixture on top. Any ideas for that?

  67. 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!

  68. 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

      1. mathilde

        I use apple sauce ALL the time to replace oil in just about all baked items, even boxed brownies. Use a combo of cinnamon, allspice, clove, nutmeg, mace. Not in that order necessarily and what you don’t have, well you don’t have! BTW mace is the outer “skin” from nutmeg so watch it.

    1. Livie

      You can substitute oil with apple sauce, i do it everytime i bake and it comes out very moist! Also a healthier alternative (:

  69. 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!

  70. 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. A woman holding a camera standing in front of some shelves.
        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.

        2. Christy

          AMAZING recipe! I’m so thankful to be able to use an entire can of pumpkin! I made them exactly as written and they were perfect.
          Just wondering how long they last in the fridge??

  71. Easy Frugal Recipes Your Family Will Love - Holly Muffin

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  72. 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!!!

        1. Debbie Donahue

          Made these this morning. The house smells amazing and they taste delicious. Thanks for the recipe. I will be making these again for sure

    1. Michelle

      I made these today and have come to read comments seeing if anyone else had this issue! I am a very experienced baker and followed directions with no modifications. They baked beautifully and have a nice moist texture; however after a few bites I realized they were bitter and could not figure out why. I did a quick google search to see if baking soda leaves a metallic taste and it definitely does. This must be the issue, I have never ever had a baked good taste metallic/bitter and this was the only thing I could think of. I know I only used 1 teaspoon and it was a brand new box of baking soda. I’m SO confused and disappointed.

  73. 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!

  74. 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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  76. 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. A woman holding a camera standing in front of some shelves.
      Jessica

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

  77. 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!

  78. 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!

  79. Linda Mauws

    5 stars
    I’m not a big fan of pumpkin but these are AMAZING. I made them for my husband and he got couple and I had the rest. The were so good.

  80. 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!

  81. 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.

  82. 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. A woman holding a camera standing in front of some shelves.
      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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  84. 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. A woman holding a camera standing in front of some shelves.
      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.

        1. A woman holding a camera standing in front of some shelves.
          Jessica

          No, they should be baked on the middle rack. I was asking if they baked them on the top rack, because they said they had an issue with the cream cheese top burning.

  85. Pumpkin Muffins 2 Ways |

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  86. 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!

  87. 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.

  88. 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!

  89. 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!

  90. 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. A woman holding a camera standing in front of some shelves.
      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!

  91. 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…

  92. 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. A woman holding a camera standing in front of some shelves.
      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. A woman holding a camera standing in front of some shelves.
      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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  94. 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!

  95. 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. A woman holding a camera standing in front of some shelves.
      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. A woman holding a camera standing in front of some shelves.
      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!

  96. Wendy Farinelli-Jones

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

  97. 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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  99. 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!

  100. 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. A woman holding a camera standing in front of some shelves.
      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!

  101. 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!

  102. 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. A woman holding a camera standing in front of some shelves.
      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!

  103. 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 

  104. 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. A woman holding a camera standing in front of some shelves.
      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!

  105. 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 ;)

  106. 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.

  107. 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!!

  108. Linda

    4 stars
    Tasteless! Save your tine &energy.
    These are very plain tasting and extremely loaded with calories! Very disappointed. Only reason I made these was the title said they were great! Not true!

  109. 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?

  110. 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. 

  111. 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.

  112. 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!!!

  113. 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.

  114. 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! 

  115. 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 

  116. 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!!!!

  117. 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!

  118. 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.

  119. 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 :)

  120. 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.

  121. 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.

  122. 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!

  123. 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.

  124. 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.

  125. 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

  126. 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.

  127. 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.

  128. 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.

  129. 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 ❤️

  130. 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!

  131. 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.

  132. 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.

  133. 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.

  134. 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!”

  135. 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 !

  136. 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!

  137. 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!

  138. 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.

  139. 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!

  140. 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.

  141. 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!

  142. 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

  143. 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 .

  144. 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. A woman holding a camera standing in front of some shelves.
      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. 

  145. 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!!!!

  146. Jessica

    5 stars
    These were even better than I anticipated! So light and fluffy, yummm! A huge hit in my house. I used silicone muffin liners and baked 20 min, came out perfectly after resting in the muffin tin for a few minutes, then took them out to cool on a rack until room-temperature. Done on inside, just right on the outside. Pumpkin perfection! Thank you!!

  147. 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! 

  148. 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. A woman holding a camera standing in front of some shelves.
      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. 

  149. 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. A woman holding a camera standing in front of some shelves.
      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!

  150. 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

  151. 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.

  152. 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!

  153. 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

  154. 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!!

  155. 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. A woman holding a camera standing in front of some shelves.
      Jessica

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

  156. 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 

  157. 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.

  158. 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. A woman holding a camera standing in front of some shelves.
      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!

  159. Mallary Haislett

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

  160. 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!

  161. 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.

  162. 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!

  163. 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. A woman holding a camera standing in front of some shelves.
      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. 

  164. 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. A woman holding a camera standing in front of some shelves.
      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. A woman holding a camera standing in front of some shelves.
      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. A woman holding a camera standing in front of some shelves.
      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! 

  165. 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!

  166. 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!

  167. 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!!!

  168. 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!

  169. 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!

  170. 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. A woman holding a camera standing in front of some shelves.
      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. 

  171. 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. A woman holding a camera standing in front of some shelves.
      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! 

  172. 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. :-)

  173. 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!

  174. 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!

  175. 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?

  176. Nancy

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

  177. 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