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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins That Will Make Your Fall Cozy

These Pumpkin Cream Cheese Muffins are a slice of autumn on a plate, perfect for cozy mornings and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free option
  • 1 cup pumpkin puree can substitute with butternut squash or sweet potato puree
  • 1 cup brown sugar white sugar may be used but impacts flavor slightly
  • 1 teaspoon baking soda ensure freshness for optimal rising
  • 1 teaspoon baking powder ensure freshness for optimal rising
  • 1 teaspoon cinnamon nutmeg or allspice can also be used for variations
  • 1 teaspoon vanilla extract opt for pure vanilla for the best taste
  • 1 large egg for a vegan version, replace with a flax egg or applesauce
  • 1/2 cup milk any type of milk works, including plant-based options
For the Cream Cheese Swirl
  • 8 oz cream cheese full-fat yields the best creaminess
  • 1/4 cup sugar optional to enhance sweetness

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease it.
  2. Combine all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Whisk until blended.
  3. In another bowl, whisk together pumpkin puree, brown sugar, eggs, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  5. In a separate bowl, beat the cream cheese until smooth. Add sugar if desired and blend until creamy.
  6. Fill each muffin cup about two-thirds full with batter, then add a dollop of cream cheese mixture on top. Swirl gently.
  7. Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 5 days in the fridge or freeze them for up to 3 months. Reheat in the microwave or oven as needed.

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