Description
Pumpkin Cream Cheese Muffins combine moist, spiced pumpkin muffins with a rich, tangy swirl of cheesecake filling. These bakery-style marbled muffins are perfect for fall mornings, cozy brunches, or make-ahead treats with comforting pumpkin spice flavor and creamy indulgence in every bite.
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, softened (226 g)
¼ cup granulated sugar (50 g)
1 large egg
1 tsp vanilla extract (5 ml)
Instructions
Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
In a large bowl, whisk together oil, sugar, and vanilla. Add pumpkin, eggs, and milk. Whisk until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir into wet ingredients just until combined.
In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, and beat again until creamy.
Fill muffin cups ⅔ full with pumpkin batter. Add 1 tablespoon of cream cheese mixture on top of each.
Swirl gently with a knife or toothpick for a marbled effect.
Bake 15–18 minutes or until a toothpick comes out with a few moist crumbs. Cool completely before serving.
Notes
Don’t overmix muffin batter for the fluffiest texture.
Room temperature cream cheese ensures smooth, creamy filling.
Swirl gently to keep the marbling defined.
Muffins taste even better the next day after flavours have settled.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American