Pumpkin Cream Cheese Muffins are jumbo, bakery-style fall muffins that are perfectly spiced. They each contain a hearty, delicious & flavorful swirl of sweet cream cheese baked on top. This recipe is a perfect fall or winter breakfast idea.
Pumpkin Cream Cheese Muffins
If you are looking for the perfect fall muffin, this recipe has been adapted from our wildly popular Jumbo Pumpkin Muffins recipe. These muffins are spiced to perfection and have the most fluffy inners! I just love them so much and knew I wanted to try them with a tasty twist!
This recipe made 6 jumbo muffins and two extra standard sized muffins. Overall, it should make 14 standard sized muffins if you use a regular cupcake tin. They taste great, are pretty easy to bake, and even can be frozen–that is a win/win in my book!
Pumpkin Cream Cheese Muffin Ingredients
In order to make these muffins that contain cream cheese, you will need some pretty common pantry staples as well as Philadelphia cream cheese. We only prefer this brand because it is always makes a perfect cheesecake as you can see with our Pumpkin Cheesecake Bars.
Cream Cheese- Room temperature Philadelphia Cream Cheese is our personal preference. We love how it whips up to a perfectly fluffy consistency.
Canned Pumpkin- 100% pure pumpkin (not pie filling) is what you will need for this recipe.
Eggs- room temperature eggs work best because they mix better and the batter will be fluffier.
Flour- All-purpose white flour is what works together with the ingredients to make a fluffy muffin. I have not tested this recipe with other flours at this time.
Baking soda- This helps the muffin rise. Be sure to carefully measure out the teaspoon. You will want to also ensure your baking soda is fresh.
Sugars- Granulated sugar and dark brown sugar work together to make these muffins shine. The dark brown sugar provides color and a deeper flavor. You will also need granulated sugar to sweeten the cream cheese swirl.
Oil- This recipe does not feature butter and uses vegetable oil. I know a lot of recipes allow for substitution but your muffins will not be as fluffy if you sub in apple sauce.
Extract- Vanilla extract really makes the flavors POP and a little goes a long way! It also helps flavor the cream cheese swirl.
Spices- These are so crucial to properly flavor these muffins. You can use pumpkin spice if you have it on-hand. Trader Joe’s makes a fantastic one! Additionally, if you do not, you can easily create your own with nutmeg, cinnamon, clove, and a wee bit of ginger.
How to Make Pumpkin Cream Cheese Muffins
- Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
- Using a large ice cream scoop, add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 way. (Don’t overfill since they still need the cream cheese swirl.)
- In a medium-sized bowl add the room temperature cream cheese, extract, and sugar. Beat on medium speed until fluffy and lump-free.
- Using a spoon, add 1 1/2-2 tablespoons of cream cheese batter to each muffin. Use a toothpick to swirl the tops of each.
- Bake muffins for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool fully before enjoying.
These muffins baked up to a perfect consistency! Everyone who tried them loved them!
I gave some to the neighbors and they immediately requested the recipe. I am confident your family will also love these pumpkin muffins with a cheesecake swirl.
Storing These Muffins
Allow these muffins to fully cool before adding them to a zippered freezer bag. Store them in the freezer for up to 30 days. To enjoy, thaw and heat for 20 seconds in the microwave.
More Pumpkin Recipes
Pumpkin Swirl Cheesecake Bars
Jumbo Pumpkin Muffins with Caramel
Soft-Baked Pumpkin Oatmeal Raisin Cookies
Pumpkin Streusel Bundt Cake Recipe
Pumpkin Swirl Cream Cheese Muffins
Equipment
- 24-count muffin tin
- 6-count jumbo muffin tin (depending on which you are using)
- muffins liners
- Hand mixer
- large & medium bowl
- Whisk
- Spoon
- Ice cream scooper
Ingredients
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 1 ¾ cup all-purpose flour
- ⅛ tsp. salt
- 1 tsp. baking soda
- 2 tbsps. pumpkin spice
- ¼ tsp. nutmeg
- 2 large eggs
- 15 ounces canned pumpkin
- 1 tsp. vanilla extract
- ½ cup vegetable oil
Cream Cheese Swirl
- 8 ounces Philadelphia Cream Cheese a room temperature
- 2 tsps. vanilla extract
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350° Fahrenheit. Line your muffin tin with cupcake liners.
- Whisk together all dry ingredients in a large bowl and then add in the wet ones to the same bowl. Use a wooden spoon to just mix batter. A few minor flour streaks are okay! If you over mix the batter, the muffins will be flat and tough.
- Using a large ice cream scoop, add the batter nicely to the paper-lined muffin tin wells. You will want to fill the muffin wells 3/4 way. (Don’t overfill since they still need the cream cheese swirl.)
- In a medium-sized bowl add the room temperature cream cheese, extract, and sugar. Beat on medium speed until fluffy and lump-free.
- Using a spoon, add 1 1/2-2 tablespoons of cream cheese batter to each muffin. Use a toothpick to swirl the tops of each.
- Bake muffins for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow muffins to cool for 15 minutes before enjoying.
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