Pumpkin Cream Cheese Muffins

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Pumpkin Cream Cheese Muffins

Yields: 12 muffins
Prep time: 20 minutes
Bake time: 20 minutes
Total time: 40 minutes

These Pumpkin Cream Cheese Muffins are the ultimate fall treat. They are incredibly moist, loaded with warm pumpkin spice flavor, and feature a perfectly sweetened, tangy cream cheese swirl in the center and on top. Just like the ones you see in the image, each muffin has a tender crumb and a rich topping.

Based on the popular recipe from moderncrumb.com, these muffins are bakery-style perfection made right in your own kitchen. The secret is using a full 15-ounce can of pumpkin puree for maximum moisture and a generous amount of pumpkin pie spice. The cream cheese filling is a simple combination of cream cheese, sugar, and a touch of vanilla, swirled throughout the batter so you get a burst of creamy tang in every bite.

Enjoy them warm with a cup of coffee on a crisp morning, or serve them as a delightful afternoon snack.

Ingredients

For the Cream Cheese Filling:

  • 8 oz (226g) full-fat cream cheese, softened to room temperature

  • 1/3 cup (67g) granulated sugar

  • 1 tsp pure vanilla extract

For the Pumpkin Muffins:

  • 1 ¾ cups (219g) all-purpose flour

  • 1 tbsp pumpkin pie spice

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ cups (300g) granulated sugar

  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

  • 2 large eggs, room temperature

  • ½ cup (113g) unsalted butter, melted and slightly cooled

  • 1 tsp pure vanilla extract

Instructions

1. Prepare the Cream Cheese Filling:

  1. In a medium bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and creamy.

  2. Add the 1/3 cup of granulated sugar and 1 teaspoon of vanilla extract. Beat again until fully combined and smooth. Set aside.

2. Prepare the Muffin Batter:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners and lightly spray the top of the pan with non-stick cooking spray to prevent sticking.

  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

  3. In a separate medium bowl, whisk together the 1 ½ cups of sugar, pumpkin puree, eggs, melted butter, and 1 teaspoon of vanilla extract until well combined.

  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no large streaks of flour remain. Do not overmix. A few lumps are perfectly fine.

3. Assemble and Swirl:

  1. Scoop about 2 tablespoons of the pumpkin muffin batter into the bottom of each prepared muffin liner.

  2. Place a generous teaspoon (about 1-1.5 tsp) of the cream cheese filling on top of the batter in each liner.

  3. Divide the remaining pumpkin batter evenly among the 12 liners, covering the cream cheese filling.

  4. Top each muffin with the remaining cream cheese filling, placing it in the center.

  5. Use a toothpick or a skewer to create a swirl. Gently drag the toothpick through the top cream cheese dollop and down into the muffin batter, making figure-eight motions. Be careful not to over-swirl or mix the layers completely.

4. Bake:

  1. Bake for 18-22 minutes, or until the tops are set and a wooden skewer inserted into the center (avoiding the cream cheese center) comes out clean or with a few moist crumbs.

  2. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes.

  3. Carefully transfer the muffins to a wire rack to cool completely.

Tips for Success

  • Room Temperature Ingredients: Ensure your cream cheese

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