Can I use canned pumpkin for this recipe?

Yes! Canned pumpkin puree works perfectly for this recipe. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

How do I store Pumpkin Cream Cheese Muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to 5 days or freeze for up to 2 months.

Can I make these muffins without the cream cheese swirl?

While the cream cheese swirl is what makes these muffins so special, you can skip it if you prefer a plain pumpkin muffin. You could also add some chocolate chips or chopped nuts for added flavor and texture.

How do I prevent the cream cheese swirl from sinking into the muffins?

To prevent the cream cheese from sinking, ensure your muffin batter is thick enough to hold the swirl. Also, use a toothpick or knife to gently swirl the cream cheese on top rather than mixing it into the batter completely.

Pumpkin Cream Cheese Muffins - Easy Fall Recipe

Name: Pumpkin Cream Cheese Muffins
Prep time: 12 min
Cook time: PT-487174H28M28S
Total time: 30 min
Cuisine: American
Ingredients: 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 (or melted butter); 1 tablespoon vanilla extract; 8 oz cream cheese, room temperature; ¼ cup granulated sugar; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract

Description

These Pumpkin Cream Cheese Muffins are a moist, flavorful treat perfect for fall. With a rich pumpkin base and a creamy swirl of sweetened cream cheese, they offer a delicious balance of flavors and textures. Easy to make and guaranteed to impress, these muffins are a perfect addition to your fall baking collection.

Ingredients

Scale

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 (or melted butter)
1 tablespoon vanilla extract
8 oz cream cheese, room temperature
¼ cup granulated sugar
1 large egg yolk, room temperature
2 teaspoons vanilla extract

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper baking cups.
In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Add the eggs, vegetable oil, and vanilla extract, and whisk until well combined.
Slowly mix the dry ingredients into the wet ingredients, being careful not to over-mix. Stir until the batter is just combined.
Fill each muffin cup 3/4 full with the batter.
In a separate bowl, beat the cream cheese until smooth. Add sugar, egg yolk, and vanilla extract, and mix until well combined.
Spoon about 1 tablespoon of the cream cheese mixture on top of each muffin and use a toothpick to swirl it into the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the pumpkin muffin comes out clean with a few moist crumbs.
Allow the muffins to cool for 10 minutes before serving. Enjoy them warm or let them cool completely.

Notes

Ensure your cream cheese is at room temperature to make the swirl smoother.
Do not overmix the batter, as it can lead to dense muffins.
If you prefer a richer flavor, substitute vegetable oil with melted butter.
For extra texture, add chopped nuts such as pecans or walnuts to the batter.
These muffins can be stored at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 12 minutes
Cook Time: 18-20 minutes
Category: Dessert, Breakfast, Fall Treats
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 241 kcal
Sugar: 21g
Sodium: 176mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0.04g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 42mg