These Pumpkin Cream Cheese Muffins are the original viral recipe that took fall baking by storm! Soft, moist pumpkin muffins are topped with a luscious cream cheese swirl that melts beautifully into the tops as they bake. Ready in just 30 minutes, they’re the perfect cozy treat for fall mornings, Thanksgiving brunch, or anytime you crave pumpkin spice goodness.
Why You’ll Love These Pumpkin Cheesecake Muffins
- Show-stopping appearance: That creamy swirl looks bakery-worthy yet couldn’t be easier to make.
- Quick & simple: Just 30 minutes with pantry staples you probably already have.
- Super moist: An entire can of pumpkin puree keeps these muffins soft and tender.
- Family favorite: These disappear fast—better make a double batch!
⭐️ Reader Review: “Fantastic recipe. I made these for my staff meeting, but my family got to them first. Everyone raved—said they were the best pumpkin muffins they’d ever had!” – Tiffani
Key Ingredients
- Flour – All-purpose flour, measured carefully (spoon & level for best results).
- Pumpkin puree – A full 15 oz can of pure pumpkin, not pumpkin pie filling.
- Sugar – Both granulated and brown sugar for sweetness and depth.
- Vegetable oil – Keeps the muffins moist (melted butter also works).
- Pumpkin spice – Use a store-bought blend or make your own with cinnamon, ginger, cloves, nutmeg, and allspice.
- Cream cheese – Full-fat cream cheese gives the richest swirl.
- Egg yolk – Adds richness and helps set the cream cheese filling.
How to Make Pumpkin Cream Cheese Muffins
- Mix the dry ingredients: Whisk flour, pumpkin spice, baking soda, and salt.
- Mix the wet ingredients: Stir together pumpkin, both sugars, eggs, oil, and vanilla until smooth.
- Combine: Gently fold the dry mixture into the wet until just combined. Fill muffin liners about ¾ full.
- Make the cream cheese swirl: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Swirl into muffins: Spoon about 1 tablespoon of cream cheese mixture on top of each muffin. Use a toothpick to gently swirl, or leave it as a dollop.
- Bake: Bake at 350°F for 18–20 minutes, until a toothpick inserted in the muffin comes out with just a few moist crumbs.
- Cool & enjoy: Let muffins cool slightly before serving.
Tips & Variations
- Room temperature ingredients: Softened cream cheese and room-temp eggs make for smoother swirls.
- Don’t overmix: Stir gently to keep the muffins light and tender.
- Swirl or dollop: Swirl for a marbled look or leave as a cheesecake center.
- Add-ins: Fold in chopped pecans, walnuts, or sprinkle pepitas (pumpkin seeds) on top.
- Pumpkin bread version: Bake this same batter in a loaf pan for pumpkin cream cheese bread.
Storage
- Store in an airtight container in the fridge for up to 5 days.
- Freeze muffins (well wrapped) for up to 2 months. Thaw in the fridge or warm briefly in the microwave before serving.
Pumpkin Cream Cheese Muffins
4
servings30
minutes40
minutesIngredients
1 ¾ cups all-purpose flour
1 tbsp pumpkin pie spice (or homemade blend)
1 tsp baking soda
½ tsp salt
1 can (15 oz) pumpkin puree
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Directions
- Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a bowl, whisk together flour, pumpkin spice, baking soda, and salt.
- In another bowl, stir pumpkin, both sugars, eggs, oil, and vanilla until smooth.
- Fold dry ingredients into wet just until combined. Fill muffin cups ¾ full.
- In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Spoon about 1 tablespoon of cream cheese mixture over each muffin and swirl with a toothpick.
- Bake 18–20 minutes, or until a toothpick inserted in the muffin comes out mostly clean.
- Cool slightly and serve.
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