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 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 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!
These Pumpkin Cream Cheese Muffins don’t require too many ingredients and you probably already have most of them on hand:
- all purpose flour
- pumpkin spice or cinnamon
- baking soda
- pumpkin puree
- granulated sugar
- brown sugar
- 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.
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.
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.
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
- Mix all ingredients together. This recipe will make a little over 2 tablespoons of pumpkin pie spice.
- You can double or triple the recipe and save it for any other wonderful Fall recipes or even sprinkle it over your morning coffee!
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!
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!
- 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
- 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 above.)
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.
Serving Size:1 muffin
Amount Per Serving: Calories: 200Total Fat: 10gTrans Fat: 0gCholesterol: 5mgCarbohydrates: 28gFiber: 2gSugar: 18gProtein: 3g
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