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Pumpkin Cream Cheese Muffins
Welcome Fall with these Pumpkin Cream Cheese Muffins. These muffins are loaded with your favorite fall spices and flavors. Serve them at your holiday gathering or make a batch for an on-the-go breakfast with your morning latte. 
Servings Prep Time
12People 10-15Minutes
Cook Time
Servings Prep Time
12People 10-15Minutes
Cook Time
  • 1 3/4Cup All-purpose Flour
  • 1Tbs Pumpkin Pie Spice
  • 1tsp Baking Soda
  • 1/2tsp Salt
  • 15oz canned pumpkin puree(Not pumkin pie filling)
  • 1cup Granulated Sugar
  • 1/2cup Brown Sugar(Packed)
  • 2large Eggs
  • 1/2cup Vegetable Oil
  • 1tsp Pure Vanilla Extract
  • 8oz Cream Cheese
  • 1/4cup Granulated Sugar
  • 1large Egg Yolk
  • 1tsp Pure Vanilla Extract
  1. Pre-heat the oven to 375°F. Line the muffin plan with paper liners and set aside.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set aside.
  3. In a large bowl, gently whisk together the pumpkin puree, granulated sugar and brown sugar.
  4. Slowly beat in the eggs, vegetable oil and vanilla extract.
  5. Slowly whisk in the dry flour mixture, until you’ve worked out the lumps.
  6. Fill the muffin tins about 3/4 of the way full.
  7. In a large bowl, beat the cream cheese until smooth. Slowly beat in the granulated sugar, egg yolk and vanilla extract until combined.
  8. Drop about 1 tablespoon of the cream cheese frosting to the tops of each muffin.
  9. Using a toothpick, gently swirl the cream cheese frosting into the batter.
  10. Bake the muffins for 18-20 minutes.
  11. Enjoy once cooled!
Recipe Notes

Add extra pumpkin pie spice for a heavier pumpkin flavor.

Store in an airtight container – these will last for about 5 days.