Pumpkin Spice Cream Cheese Muffins

These Pumpkin Spice Cream Cheese Muffins are a moist pumpkin cake muffin swirled with an epic cream cheese filling. It’s the perfect Autumn breakfast or snack!

 
If there’s one good thing about this time of year, it’s all the ‘pumpkin spice’ foods and drinks available.

I am one who anticipates and embraces this flavour, even more this year since that fall season crispness is in the air. Bring on those Pumpkin Seeds and pumpkin desserts! I mean, how can you not love this time of year, especially when there’s Pumpkin Creme Brûlée involved.

Even this Pumpkin Bundt Cake is the perfect seasonal treat to welcome fall! Yet to top it all off, my morning coffee is simply perfect with this Pumpkin Spice Coffee Creamer recipe. Can you tell I just love fantastic pumpkin recipes?

I recently made Pumpkin Spice Cream Cheese Muffins, but they sure didn’t last long. I expected to be able to freeze some, to enjoy here or there.

Yet, my kids had other plans – eating the bulk of them for breakfasts. I really can’t blame them though – these are the best pumpkin muffins ever. My daughter easily compared them to starbucks pumpkin cream cheese muffins.

How to Make Pumpkin Spice Cream Cheese Muffins

You’ll need the following ingredients to make these moist pumpkin muffins. I know it looks like a lot but this is a homemade recipe and each one adds to the greatness.

• All Purpose Flour
• Pumpkin Pie Spice Seasoning
• Baking Soda
• Salt
• canned Pumpkin Puree
• White Sugar
• Brown Sugar
• eggs
• Vegetable Oil
• Vanilla Extract
• Cream Cheese
• Egg Yolk
• Vanilla Extract

To Make: Preheat the oven to 375 and place muffin liners into the pan. In a medium bowl, combine the first 4 dry ingredients and set aside. In a large mixing bowl combine the puree, sugar and brown sugar.

Stir until combined and then slowly add the eggs, oil, and vanilla extract. You can do this with a hand mixer on low speed to medium high speed, or use a stand mixer. Sift in the flower mixture and combine the mixtures (to one batter mixture) until there are no lumps. Then add this flour mixture into to the cupcake liners.

To make the cream cheese mixture, beat together the cream cheese, sugar, egg yolk and vanilla extract into a small bowl. Top the pumpkin batter with some of the cream cheese mixture. Then use a toothpick or knife to swirl the two mixtures together, making sure you don’t puncture the cupcake liner.

Pumpkin Cream Cheese Swirl Muffins Tips:

• This recipe makes 12-15 pumpkin spice muffins depending on the size of your liners, so I’d make a double batch if you want to ensure they last more than a day or two. That’s what I’ll be doing from now on!
• Enjoy fresh out of the oven or at room temperature
• Store in an airtight container for up to 4-5 days
• These freeze great. Just wrap well with plastic wrap and take out when the craving hits.

I love that this cream cheese pumpkin muffins recipe is a moist pumpkin cake, swirled with an epic cream cheese filling. I guess one could call them pumpkin cheesecake muffins.

They are not too sweet, so those who shy away from the pumpkin spice all the things festivities. A warm pumpkin muffin sounds delightful when paired with a warm cup of tea or coffee, like a Pumpkin Spice Latte.

Pumpkin Spice Cream Cheese Muffins take no time to whip up, and since there’s no decorating nor frosting involved, it’s not a time-consuming recipe either. Just a delicious fall breakfast to start your day.

Simple yet delicious – perfect blend of pumpkin and spice, vanilla and rich cream cheese. The swirled addition of that sweet cream cheese filling takes this basic pumpkin muffin recipe over the top!

Enjoy the delicious pumpkin cream cheese muffins by making the recipe below.

For another great muffin recipe to try, these Rhubarb Streusel Muffins are for you, and make a great snack. If a quick breakfast food is what you really need in your life, I got you with these yummy Raspberry White Chocolate Scones.

Pumpkin Spice Cream Cheese Muffins

Yield: 12

Pumpkin Spice Cream Cheese Muffins - a moist pumpkin cake muffin swirled with an epic cream cheese filling. It's the perfect Autumn breakfast or snack

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Ingredients

MUFFINS

• 1 3/4 cups Flour
• 1 1/4 tbsp Pumpkin Spice
• 1/2 tsp Baking Soda
• 1/3 tsp Salt
• 1 can {15 oz} Pumpkin Puree
• 1 cup Sugar
• 1/2 cup Brown Sugar
• 2 eggs
• 1/2 cup Vegetable Oil
• 2 tbsp Vanilla Extract

CREAM CHEESE MIXTURE

• 8 oz Cream Cheese
• 1/4 cup Sugar
• 1 Egg Yolk
• 3 tbsp Vanilla Extract

Instructions

1. Preheat oven to 375, and place cupcake liners into a muffin pan.
2. In a medium bowl combine the flour, pumpkin spice, baking soda, and salt. Whisk until combined and set aside.
3. In a large bowl combine pumpkin puree, sugar and the brown sugar. Stir until combined and slowly beat in the eggs, vegetable oil, and vanilla extract.
4. Slowly stir the flour mixture you set aside into the pumpkin mixture, until well combined with no lumps.
5. Fill muffin liners about 3/4 of the way full, they don't rise too much.
6. Again use the bowl from the flour mixture, to make the cream cheese mixture. For this, beat together the cream cheese, sugar, egg yolk and vanilla extract. Stop when it's well combined with no lumps.
7. Top each liner filled with pumpkin mixture with about 2 tbsp of cream cheese mixture. Use a toothpick or knife to swirl the two mixtures together, making sure you don't puncture the cupcake liner.
8. Bake muffins for 17-19 minutes. They are done when an inserted toothpick comes out clean.
9. Enjoy warm or slightly chilled, refrigerate to store as they can become tacky when left out.

Nutrition Information:

Yield: 8 Serving Size: 8 Servings
Amount Per Serving: Calories: 536Saturated Fat: 17gCholesterol: 96mgSodium: 289mgCarbohydrates: 68gSugar: 46gProtein: 6g

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