Pumpkin Cream Cheese Muffins

Close-up of a pumpkin cream cheese muffin in a white liner on a wooden board.

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are moist, fluffy, and swirled with a sweet cream cheese topping. They have just the right amount of pumpkin spice and a creamy finish that makes them totally irresistible.

Course baked goods, Muffins

Cuisine American

Prep Time 20

Cook Time 18

Total Time 38

Servings

Calories 210kcal

Author Kylee Ayotte

Equipment

Ingredients

Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree
1/3 cup white sugar
1/3 cup light brown sugar
1/4 cup butter melted
1 large egg
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

Cream cheese topping

4 ounces cream cheese softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Muffins

Get prepped: Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners. Melt the butter. Soften the cream cheese. Measure out all remaining ingredients.
Mix the dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
Mix the wet ingredients: In a large mixing bowl, combine 1 cup pumpkin puree, 1/3 cup white sugar, 1/3 cup light brown sugar, 1/4 cup butter, 1 large egg, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon. Beat with an electric mixer on low speed until smooth.
Combine wet and dry: Stir in half the flour mixture using a spatula or wooden spoon. Add the remaining flour and stir until fully blended.
Fill the muffin tins: Spoon the pumpkin batter into the muffin liners until at least half full.

Cream Cheese Topping

Make the cream cheese topping: In a separate bowl, beat together the softened 4 ounces cream cheese, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until smooth.
Swirl and bake: Add a spoonful of the cream cheese mixture to the top of each muffin. Use a butter knife to gently swirl it into the batter using a figure-eight or circular motion.
Bake: Bake for 16 to 18 minutes, or until the tops are firm and a toothpick inserted in the muffin part comes out clean.
Cool: Let the muffins cool in the tin for 8 to 10 minutes before transferring them to a wire rack to cool completely.

Video

Notes

Don’t overmix the batter or your muffins will turn out dense.
The cream cheese mixture will be firm. Lightly swirl until it is incorporated into muffin batter. It will look great once it is baked!
Let the cream cheese soften fully before mixing so it swirls more easily.
Use a butter knife to swirl gently - too much and it disappears into the muffin.
Make sure the muffins are completely cool before storing to avoid sogginess.
Add a sprinkle of cinnamon sugar on top before baking for a little sparkle.

Nutrition