Want a little something “extra” to cure those fall pumpkin cravings? Look no further: Pumpkin Cream Cheese Muffins are where it’s at. They bake up perfectly moist and tender, with just the right amount of pumpkin spice and the perfect little oomph in the way of a gorgeous cheesecake swirl.
This easy (yet totally crave-able) pumpkin treat comes together with just a few simple steps and takes less just 20 minutes to get into the oven!
These beauties use up an entire can of pumpkin (that’s right — no more waste) and make a whopping total of 20 muffins. So technically, unless you’re feeding a breakfast crowd, you can now have your muffins…and eat them too. Yes, please. Freeze what’s left behind for an insanely delicious, make-ahead kind of morning down the road!
Can’t get enough pumpkin this time of year? You’ll love our Pumpkin Chocolate Chip Muffins! Bookmark them for next time!
HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS
- Make the Pumpkin Muffin Batter
- Make the Cream Cheese Swirl
- Swirl and Bake!
MAKE THE MUFFIN BATTER
The muffin batter comes together quickly and easily in four simple steps:
Whisk Dry Ingredients | To kick off your pumpkin muffins, you’ll first mix up your dry ingredients. Add flour, baking powder, baking soda, salt, and spices to a medium-sized mixing bowl and whisk to combine.
Mix Wet Ingredients | In a large bowl, add the pumpkin puree, brown sugar, granulated sugar, the melted butter, buttermilk, eggs, and vanilla. Mix until it is well combined. You can use either a whisk for this or a handheld mixer on medium speed.
Add Dry Ingredients To Wet Ingredients | Add the dry ingredient to the wet ingredients and slowly mix until just combined.
Fill the Muffin Liners | Add enough batter to fill each muffin cavity just over halfway full. Set the pan aside and it’s time to put the cream cheese in these Pumpkin Cream Cheese Muffins!
MAKE THE CREAM CHEESE SWIRL
Combine the cream cheese, powdered sugar, and vanilla extract in a small mixing bowl. With a handheld mixer on medium speed, mix until everything is well-combined. If you do not have a handheld mixer, a whisk and a little elbow grease will do the trick just fine!
SWIRL AND BAKE
Add a small spoonful (about 2 teaspoons) of the cream cheese mixture to the center of each muffin. Use the tip of a sharp knife to scoop a bit of the pumpkin batter cup and over the cream cheese and swirl. You’ll repeat this step for each muffin.
Once your muffins are swirly and looking totally gorgeous, send them off to the oven to bake for 25-28 minutes. Bake on the center rack for best results, rotating the pan half-way through for even cooking. Then, serve, and enjoy!
HOW TO KNOW WHEN YOUR MUFFINS ARE READY!
There are a few ways to determine when your Pumpkin Cream Cheese Muffins are ready to come out of the oven! The first (and easiest) is to gently poke the center of the muffin. If the muffin springs back just ever so slightly, they’re are done!
You could also use a toothpick or a cake tester to determine their doneness. If the toothpick comes out damp and coated with batter, they’ll need to bake a little longer. If your toothpick comes out with just a few crumbs clinging to it, the muffins are ready!
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ABOUT THE INGREDIENTS
Flour | This Pumpkin Cream Cheese Muffin recipe was developed with all-purpose flour, and no other types of flour should be subbed in for it!
Leaveners | You’ll need both baking powder and baking soda for these muffins.
Spices | The spices you’ll need for your muffins are as follows: cinnamon, allspice, and nutmeg! Freshly grated nutmeg really makes a difference when it comes to baked goods, however, if you don’t have the time or the tools, feel free to use ground nutmeg.
Pumpkin Puree | We’ve tested pumpkin muffins both ways: With a homemade pumpkin puree and with a canned pumpkin puree. Can you guess which one tasted better? Neither. They were exactly the same! With one important exception: One took approximately 1 1/2 hours less time to make. Pure pumpkin puree in a can does the trick just fine!
Sugar | Note, you’ll need both brown and granulated sugar for the muffin batter. This recipe was developed with light brown sugar, but if you only have dark brown sugar on hand, feel free to use it! For the cream cheese swirl, you’ll also need powdered sugar. This particular sugar blends with room temperature cream cheese seamlessly and makes the mixture taste almost identical to cheesecake!
Butter | Be sure to use unsalted butter when making your Pumpkin Cream Cheese Muffins or they will taste overly salty!
Buttermilk | Buttermilk not only adds lots of flavor to this recipe but it also greatly contributes to the muffins’ perfectly tender, super moist crumb!
Eggs | This recipe calls for 3 eggs! Make sure you’ve got them on standby.
Cream Cheese |It is important that your cream cheese is at room temperature before you begin mixing it with the powdered sugar. Otherwise, the mixture will not smooth and you’ll notice small lumps throughout the mixture.
Pure Vanilla Extract | Pure vanilla extract goes a long way when it comes to flavor. Take care not to forget it!
HOW TO STORE PUMPKIN CREAM CHEESE MUFFINS
Because of the cream cheese swirls, it’s best to store Pumpkin Cream Cheese Muffins in the refrigerator, rather than at room temperature. They’ll stay good for about 3 days, but after that, you might notice they’ll become a bit stale. To ensure peak freshness for as long as you have muffins to eat, freeze them!
HOW TO FREEZE MUFFINS
Before freezing your muffins, allow enough time for them to cool to room temperature first. Then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible (but don’t smoosh the muffins), seal, and freeze. Eat within 3 months for best quality.
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Pumpkin Cream Cheese Muffins are perfectly moist and tender, with just the right amount of pumpkin spice, and a perfect little oomph in the way of a gorgeous cheesecake swirl!
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon nutmeg (preferably fresh grated)
- 1 (15-ounce) can pure pumpkin puree
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2/3 cup unsalted butter, melted
- 1/2 cup buttermilk
- 3 large eggs slightly beaten
- 2 teaspoons pure vanilla extract, separated
- 1 (8-ounce) package room temperature cream cheese
- 3/4 cup powdered sugar
Preheat oven to 350° and have ready two standard-sized muffin tins or be prepared to use one twice. Line them with muffin cups, and spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg. Whisk to combine and set aside.
Add the pumpkin puree, brown sugar, granulated sugar, melted butter, buttermilk, beaten eggs, and 1 teaspoon vanilla extract to a large mixing bowl and whisk to combine.
Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix. Fill the muffin liners just over halfway full with the pumpkin batter.
For the cream cheese swirl, combine the cream cheese, powdered sugar, and 1 teaspoon of vanilla extract in a small mixing bowl. With a handheld mixer on medium speed, mix until everything is well-combined. If you do not have a handheld mixer, use a whisk and whisk vigorously until combined.
Add a small spoonful (about 2 teaspoons) of the cream cheese mixture to the center of each muffin. Use the tip of a sharp knife to scoop a bit of the pumpkin batter cup and over the cream cheese and swirl. Repeat for each muffin.
Bake for 25-28 minutes, just until the muffins are either springy to the touch or no longer damp with batter when tested with a toothpick or cake tester. Serve and enjoy!