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!
Pumpkin Spice Cream Cheese Muffins
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 crispness is in the air.
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 – they are really good!
I love that this muffin recipe is a moist pumpkin cake, swirled with an epic cream cheese filling. It’s not too sweet, so those who shy away from this time of years ‘pumpkin spice all the things’, would very much enjoy this recipe. Pair with a warm cup of tea or coffee, this muffin definitely hits the mark.
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. Simple yet delicious – perfect blend of pumpkin and spice, vanilla and rich cream cheese.
This recipe makes 12-15 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!
Check out my other pumpkin spice recipes or just pumpkin recipes, there’s many to fill your need this time of year!
Enjoy the muffins!
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
- 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
- 8 oz Cream Cheese
- 1/4 cup Sugar
- 1 Egg Yolk
- 3 tbsp Vanilla Extract
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Preheat oven to 375, and place cupcake liners into a muffin pan.
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In a medium bowl combine the flour, pumpkin spice, baking soda, and salt. Whisk until combined and set aside.
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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.
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Slowly stir the flour mixture you set aside into the pumpkin mixture, until well combined with no lumps.
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Fill muffin liners about 3/4 of the way full, they don't rise too much.
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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.
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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.
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Bake muffins for 17-19 minutes. They are done when an inserted toothpick comes out clean.
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Enjoy warm or slightly chilled, refrigerate to store as they can become tacky when left out.
Marilyn says
Thanks for the yummy recipe.
Marilyn
Jennifer Conlin says
OMG These look heavenly! I have a Brunch to attend tomorrow, I think this will be the perfect thing to Bring! Thanks for the inspiration. I am also excited that I have all ingredients on hand! BONUS!
sarah alexis says
This for sure sounds like a great recipe to make with my kids – love that it has a cream cheese filling!!!! Can’t wait to try it!
sharon says
these look delicious! i have to try them
Caroline says
I can’t believe it’s that time of the year again when pumpkins take over my tastebuds! Great recipe!
Stephanie LaPlante says
These muffins sound so good!!
Jolene Bairos says
These look amazing!
kathy downey says
This sure looks delicious,thanks for the recipe !
Becky says
You took this recipe from someone. You should give proper credit. I will email the original recipe person to let them know. http://www.thenovicechefbl.com/2015/11/pumpkin-cream-cheese-swirl-muffins/
Tammi says
Hi Becky,
I’ve actually never visited that blog until just now, and comparing the recipes, they are somewhat different/varied in ingredients. Sorry you feel that way though. ?
Chandra O'Connor says
Looks very yummy. I will have to try this recipe
Lynn says
What is 1.2 tsp? 1/2?
Tammi says
Yes it is, sorry about that! 🙂
Athena says
These look delicious!
Carole Dube says
Did you say cream cheese! They look delicious! I will have to try them. Thanks for sharing.
Elizabeth Matthiesen says
I saw the photo flash up and my mouth started watering, then I noticed the work pumpkin and that was the end of that 🙁
Alison Braidwood says
I’m not a huge fan of pumpkin pie, but think I’d really like these muffins. I love cream cheese, and these look moist and delicious.
heidi c. says
Pumpkin and cream cheese together? I have to try these! Yum!
Joanne Saunders says
Someone, please tell me where I can get pumpkin spice.
Janet M says
I haven’t made muffins in a while but this recipe looks so delicious.
Anne Taylor says
These look so good! Thanks for the recipe!
jan says
I have all the ingredients!!! So I am off to do some baking.
Sherrie Cruson says
Those Pumpkin cream cheese muffins look amazing. I can’t blame your kids for eating them all! As for me, I’ve been craving everything pumpkin since September 1st and now this is just one more pumpkin recipe I’m going to have to make 🙂