Pumpkin spice season just got an upgrade. These Pumpkin Cream Cheese Muffins are a dreamy mash-up of two autumn favourites: moist spiced muffins and rich, tangy cheesecake. Each bite is soft, sweet, and beautifully marbled—like your favourite marbled pumpkin muffins met a slice of fall cheesecake and decided to become best friends. Whether you need a grab-and-go breakfast or a cosy dessert, these muffins will hit the spot every single time.

Why You’ll Love These Pumpkin Cream Cheese Muffins

If you love pumpkin spice and have a soft spot for cream cheese frosting, you’re going to be obsessed with these. The base is a moist, fluffy pumpkin muffin loaded with warm spices. The topping? A swirl of luscious cream cheese that bakes right in, giving you that signature cheesecake tang with every bite. These fall cheesecake muffins are a bakery-level treat you can whip up at home in under 30 minutes.

Ingredients

Pumpkin Muffins:

½ cup oil (canola or vegetable) (118 ml)
1 cup granulated sugar (200 g)
1 tsp vanilla extract (5 ml)
1¼ cups pumpkin puree (305 g)
2 large eggs
½ cup milk (118 ml)
1¾ cups all-purpose flour (210 g)
1 tsp baking soda (5 g)
½ tsp baking powder (2.5 g)
½ tsp salt (2.5 g)
4 tsp pumpkin pie spice (8 g)

Cream Cheese Filling:

8 oz cream cheese (226 g)
¼ cup granulated sugar (50 g)
1 large egg
1 tsp vanilla extract (5 ml)

How to Make Them

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together oil, sugar, and vanilla. Mix in pumpkin puree, eggs, and milk until smooth.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually stir into the wet mixture until just combined.
In another bowl, beat cream cheese with sugar using a hand mixer. Add egg and vanilla, beating until smooth and creamy.
Fill each muffin liner about 2/3 full with pumpkin batter. Top each with 1 tablespoon of the cream cheese filling.
Use a knife to gently swirl the batters together to create that beautiful marbled effect.
Bake for 15–18 minutes, or until a toothpick comes out with just a few moist crumbs. Let cool completely before enjoying.

Tips for Swirl Success

Don’t overmix the muffin batter—a few lumps are totally fine.
Swirl gently with a knife or toothpick. Too much mixing will muddy the marbling.
Bring cream cheese to room temperature for a smoother filling.
These taste even better the next day after the flavours have settled.

The Backstory of a Fall Favourite

These muffins were born from a craving for something cozy but not overly sweet. I was staring at leftover cream cheese and a can of pumpkin when inspiration struck. One swirl later, I was hooked. Now they’re a staple in my fall baking lineup—easy enough for a weekday morning, indulgent enough for a weekend brunch.

What to Serve With Pumpkin Cream Cheese Muffins

A hot cup of coffee or chai tea
A drizzle of maple syrup or honey for extra indulgence
With fruit and yogurt for a balanced breakfast
Wrapped in a napkin and enjoyed during a crisp morning walk

How to Store Leftovers

Let muffins cool completely, then store in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 2 months. Thaw overnight or warm briefly in the microwave before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-drained and smooth.

Can I make them gluten-free?

Yes! A 1:1 gluten-free flour blend works great.

How do I keep the cream cheese swirl from sinking?

Make sure the cream cheese mixture isn’t too runny and don’t overswirl.

A Fall Muffin That Steals the Show

Pumpkin Cream Cheese Muffins are everything a fall baked good should be: spiced, creamy, and irresistibly tender. Whether you’re baking for a brunch, a bake sale, or just yourself, these marbled pumpkin muffins will have everyone asking for the recipe.

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