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Easy pumpkin cream cheese muffins are shown in a featured image that highlights their golden brown tops and creamy filling, enticing readers to try this simple fall baking recipe.
Lady Maria

Pumpkin Cream Cheese Heaven Muffins

These easy pumpkin cream cheese muffins are incredibly moist, perfectly spiced, and feature a luscious cream cheese swirl, making them a bakery-style treat you can bake at home. This recipe guarantees a family favorite that captures the essence of autumn in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 2 large eggs
  • ½ cup buttermilk or ½ cup milk + ½ teaspoon lemon juice, let sit for 5 minutes
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

  • Muffin tin (12-cup)
  • Muffin liners
  • Two large mixing bowls
  • Electric mixer (handheld or stand)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Ice cream scoop or large spoon
  • whisk
  • Toothpick or knife
  • wire rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. In a separate large bowl, whisk together the sugar, oil, pumpkin puree, eggs, buttermilk, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In a small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Fill each muffin liner about ⅔ full with the pumpkin batter.
  7. Spoon about 1 tablespoon of the cream cheese mixture onto each muffin.
  8. Use a toothpick or knife to swirl the cream cheese mixture into the pumpkin batter.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  11. Enjoy!

Notes

For best results, use room temperature ingredients, especially the cream cheese and eggs. Avoid overmixing the batter to prevent tough muffins. To enhance the flavor, consider adding chocolate chips, nuts, or dried cranberries to the batter. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins individually wrapped for up to 2 months. Thaw at room temperature before enjoying.