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Pumpkin Cream Cheese Muffins are soft, warmly spiced treats with a sweet, tangy cream cheese swirl in the center. Combining the cozy flavors of pumpkin pie and cheesecake, these bakery-style muffins are easy to make and perfect for fall—or any time of year.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves)
  • 1/2 tsp salt
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • For the cream cheese filling:
  • 6 oz cream cheese, softened
  • 3 tbsp granulated sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
  4. Combine wet and dry ingredients just until blended—do not overmix.
  5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Fill each muffin cup about 3/4 full with pumpkin batter. Add a dollop of cream cheese filling on top of each muffin and swirl gently with a toothpick or knife.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
  8. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Sprinkle cinnamon sugar or chopped pecans on top before baking for extra texture.
  • Add chocolate chips to the batter for a sweeter variation.
  • Do not substitute pumpkin pie filling for purée—it contains added sugar and spices.
  • Store in the fridge due to cream cheese; warm before serving for best texture.
  • These muffins freeze well—wrap individually and store for up to 2 months.

Nutrition

Find it online: https://juliameals.com/pumpkin-cream-cheese-muffins/