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Pumpkin Cream Cheese Muffins

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How to Make Pumpkin Cream Cheese Muffins

Vertical image of Pumpkin Cream Cheese Muffins stacked on top each other on a white ceramic plate.

With Fall rapidly approaching, it comes time for seasonal treats. These Pumpkin Cream Cheese Muffins are a great fall sweet treat. The pumpkin pairs well with cream cheese, and these ingredients make these muffins very soft and moist.

These are great on there own or served with coffee or tea. And these will satisfy all your Fall pumpkin cravings.

Horizontal image of Pumpkin Cream Cheese Muffins stacked on top of each other on a white ceramic plate.

If you still have a pumpkin craving, try our Pumpkin Blossom Cookies

Ingredients Needed:

  • All-purpose flour
  • Pumpkin pie spice
  • Baking soda
  • Salt
  • Pumpkin puree
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Egg yolk
  • Vegetable oil
  • Vanilla extract
  • Orange gel food coloring (optional)
  • Cream cheese (softened)
An overhead image of the ingredients needed to make Pumpkin Cream Cheese Muffins. This includes all-purpose flour, pumpkin pie spice, baking soda, salt, pumpkin puree, granulated sugar, brown sugar, eggs, an egg yolk, vegetable oil, vanilla extract, softened cream cheese, and optionally, orange gel food coloring.

Pumpkin Cream Cheese Muffins

COURSE: Dessert
Servings 18 Muffins
PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
How to make Pumpkin Cream Cheese Muffins
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Ingredients
  

  • 1 3/4 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 15 ounces pumpkin puree
  • 1 cup granulated sugar + 1/4 cup for the cream cheese mixture
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup vegetable oil
  • 3 teaspoons vanilla extract divided
  • Orange gel food coloring optional
  • 8 ounces cream cheese softened

Instructions
 

  • Line a muffin tin with cupcake liners, and preheat your oven to 375 degrees Fahrenheit.
  • In a large mixing bowl, whisk together the pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, vegetable oil, 2 tsp. of vanilla, and a bit of orange food coloring, if desired.
  • In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
  • Add the dry ingredients to the wet, folding together with a cake spatula, until well combined.
  • For the cream cheese, in a medium mixing bowl, beat cream cheese and sugar together until smooth.
  • Add in the egg yolk and 1 tsp. vanilla extract and mix until well combined.
  • Fill the cupcake liners 2/3 full with the pumpkin batter.
  • Add a tbsp. of the cheesecake mixture to each muffin.
  • Use a toothpick or something similar to swirl the cream cheese mixture and pumpkin batter on top.
  • Bake for 18-20 minutes.
  • Allow the muffins to cool and enjoy.
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