Pumpkin Cream Cheese Muffins - Easy and delicious spiced pumpkin bread muffins with a marbled cream cheese swirl. Serve as a delicious fall breakfast treat.
Serve Pumpkin Cream Cheese Muffins as an easy fall breakfast on the go. These muffins are excellent lightly warmed and served with a smear or butter and a hot cup of coffee or cold milk.
This recipe will bake about 12 standard muffins. If you are baking for a large crowd, or want to freeze the muffins for later, simply double the recipe.
Ingredients You Need To Make Pumpkin Cream Cheese Muffins:
All Purpose Flour - We use regular organic, unbleached all purpose flour. You can use your favorite brand.
Baking Powder & Baking Soda- A combination of baking powder and baking soda assists in the rising process of the muffins.
Pumpkin Pie Spice - Use your favorite brand of pumpkin pie spice to season your muffin batter.
Cinnamon - We use cinnamon as well as pumpkin pie spice give the muffins the best flavor.
Salt - Use your preferred cooking salt. We typically use Himalayan or sea salt.
Canned Pumpkin - You'll need one cup of canned pumpkin puree. We like Libby's brand.
Avocado or Vegetable Oil - You can use vegetable, canola or avocado oil in the muffin batter. We typically always use avocado oil.
Egg - One large egg.
Milk - We use whole milk but you can also use low fat milk.
Vanilla Extract - A good quality pure vanilla extract is best for overall flavor.
Brown Sugar - I find that light or dark brown sugar both work great in this recipe.
Granulated White Sugar - Use your preferred white granulated sugar. We typically use organic cane sugar.
How To Make Pumpkin Cream Cheese Muffins:
Preheat oven to 375 degrees. Line a muffin pan with paper liners or lightly oil pan.
In a large bowl mix flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until well combined.
In another bowl whisk together pumpkin puree, egg, oil, milk, vanilla extract, brown sugar and granulated white sugar.
Gently mix dry ingredients into the wet ingredients until just combined.
For the cream cheese layer: In the bowl of your stand mixer; beat together cream cheese, egg, vanilla and sugar until fluffy.
Add a tablespoon of pumpkin mixture to the bottom of each liner. Top with a tablespoon of cream cheese layer, followed by another tablespoon of pumpkin mixture. Swirl top with a toothpick.
Bake muffins in the oven for 18-20 minutes until a toothpick runs through the muffin and comes out clean.
Allow muffins to cool slightly before transferring to a cooling rack. Enjoy!
More Pumpkin Recipes:
Pumpkin Bread - My pumpkin bread is made with pumpkin pie spice and only a few simple ingredients. Serve warm or lightly toasted with a smear of butter.
Marbled Pumpkin Cheesecake Bread Bars - The warm spices of the pumpkin bread layered with rich and creamy cheesecake make this bar the perfect fall dessert.
Pumpkin Roll - This is such an amazing Thanksgiving or Christmas dessert that I make every single year.
Pumpkin Spice Muffin Cookies - Super soft, light and fluffy pumpkin spice cookies are the most delicious Autumn dessert recipe!
More Fall Inspired Sweet Treats:
Apple Pie - Apple pie baked from scratch makes the perfect holiday dessert.
Apple Cinnamon Muffins - Amazing, moist and easy homemade apple cinnamon muffins made with applesauce.
Cinnamon Rolls with Cream Cheese Glaze - Mouthwatering, soft and gooey homemade cinnamon rolls topped with the most delicious cream cheese glaze.
Tools To Have On Hand:
- Muffin Pan - You'll need a standard twelve cup muffin pan to bake the muffins in.
- Muffin Liners - Liners are going to make getting your muffins out of the pan much easier and will make cleanup a breeze.
- Stand Mixer (or hand mixer) - I use a stand mixer when whipping the cream cheese layer. You can also use a hand mixer and large bowl.
- Measuring Spoons and Cups - To properly measure all of your ingredients.
Pumpkin Cream Cheese Muffins
Equipment
Ingredients
- 1 ¾ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- 1 cup Canned Pumpkin Puree
- 1 Egg
- ¼ cup Vegetable Oil or avocado oil
- ¼ cup Whole Milk
- 1 teaspoon Vanilla Extract
- ½ cup Brown Sugar
- ½ cup Granulated White Sugar
Cream Cheese Layer:
- 8 oz Cream Cheese Brick room temperature
- 1 Egg room temperature
- 1 teaspoon Vanilla Extract
- 3 tablespoon Granulated White Sugar
Instructions
- Preheat oven to 375 degrees. Line a muffin pan with paper liners or lightly oil pan.
- In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until well combined.
- In another bowl, whisk together pumpkin puree, egg, oil, milk, vanilla extract, brown sugar and granulated white sugar.
- Gently mix dry ingredients into the wet ingredients until just combined.
- For the cream cheese layer: In the bowl of your stand mixer; beat together cream cheese, egg, vanilla and sugar until fluffy.
- Add a tablespoon of pumpkin mixture to the bottom of each liner. Top with a tablespoon of cream cheese layer, followed by another tablespoon of pumpkin mixture. Swirl top with a toothpick.
- Bake muffins in the oven for 18-20 minutes until a toothpick runs through the muffin and comes out clean.
- Allow muffins to cool slightly before transferring to a cooling rack. Enjoy!
Nutrition
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