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Pumpkin Cream Cheese Muffins

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Autumn is the perfect time to cozy up with warm, spiced flavors, and these Pumpkin Cream Cheese Muffins are moist, fluffy, and packed with fall spices like cinnamon, nutmeg, and cloves, with a creamy cheesecake swirl.

  • Author: Nia Yarden
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup pumpkin puree
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ¼ cup vegetable oil
  • ¼ cup milk (or dairy-free alternative)
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. Make the cream cheese filling – Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
  3. Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. Combine wet ingredients – In another bowl, mix pumpkin, brown sugar, granulated sugar, egg, oil, and milk until smooth.
  5. Combine wet and dry ingredients – Gently fold the dry mixture into the wet until just combined.
  6. Fill muffin cups – Spoon batter into liners, filling about ⅔ full.
  7. Add cream cheese swirl – Drop a spoonful of cream cheese mixture onto each muffin and gently swirl with a toothpick.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool and enjoy! Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Perfect for breakfast, brunch, or dessert. Store in an airtight container for 3 days or freeze for later.

Nutrition

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