Pumpkin Cream Cheese Muffins

A pumpkin cream cheese muffin on a wooden surface with other muffins behind it.

5 from 1 vote

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!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: Pumpkin Cream Cheese Muffins

Servings:

Calories: 205kcal

Author: Kelly Anthony

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon nutmeg (preferably fresh grated)
1 (15-ounce) can pure pumpkin puree
1 cup light brown sugar
½ cup granulated sugar
⅔ cup unsalted butter, melted
½ cup buttermilk
3 large eggs slightly beaten
2 teaspoons pure vanilla extract, separated
1 (8-ounce) package room temperature cream cheese
¾ cup powdered sugar

Instructions

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!

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