These Pumpkin Cream Cheese Muffins are the perfect fall treat, with a delicious pumpkin spice base and a sweet cream cheese swirl.
We’ve been baking a lot with pumpkin this fall, it started early in September with a healthy Pumpkin Zucchini Bread and then some delicious Pumpkin Waffles. October rolled in with Cinnamon Sugar Pumpkin Donuts and then the Pumpkin Pie to end all Pumpkin Pies for Thanksgiving, but we weren’t done yet.
Not quite ‘pumpkined out’ so I went ahead and made one last pumpkin recipe to use up all the leftover pumpkin I had now accumulated in my freezer. The Pumpkin Cream Cheese Muffins turned out perfectly!
Pumpkin Cream Cheese Muffins
Ingredients
MUFFIN:
1 3/4 cups all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
CREAM CHEESE SWIRL:
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
2 teaspoons vanilla extract
Instructions
Preheat oven to 375°F. Prepare muffin tin with paper cups. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
Top each muffin with 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
The boys who used to turn their nose up at the thought of pumpkin in their treats now know better and they were really excited for these pumpkin muffins. The youngest helped me make them and had a blast swirling the cream cheese mixture around on top.
These Pumpkin Cheesecake Muffins are the perfect fall treat, with a delicious pumpkin spice base and a sweet cheesecake swirl. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Pumpkin Cream Cheese Muffins
Ingredients
Instructions
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Nutrition Information:
Yield:
18 Serving Size:
1
Amount Per Serving: Calories: 234.8Total Fat: 11.5gSaturated Fat: 7.2gCholesterol: 44.7mgCarbohydrates: 33.5gFiber: 1.1gSugar: 21.2gProtein: 3.2g
Did you make my Pumpkin Cream Cheese Muffins? Please give it a star rating or leave a comment!
If you’re looking for another pumpkin breakfast recipe try this amazing Homemade Chocolate Pecan Pumpkin Granola!
These look great, I made pumpkin cheesecake cake and omg it was so good!!
These look delicious. I love trying different ways to use pumpkin other than in a pie.
These look yummy; I’m a fan of anything with cream cheese in it!
Thanks for sharing,going to try making these for our Halloween party!
Omg these look amazing, I’m gonna try making them after our pumpkin patch visit this weekend 🎃Thanks for sharing!
OH BOY YUM! These are combinations of my favourite flavours so pinned and will try later.
These look like my husband and family would love them!