These muffins have a super moist crumb (quite tender) and cream cheese swirl and are the perfect way to start your day. Try my Pumpkin Sweet Rolls for another delicious pumpkin treat.
Where Do I Find Pumpkin Spice?
Homemade spice blends can be stronger than spices bought in the store, so you may want to start with less than the amount the recipe calls for when using homemade spice blends.
How Full Should the Muffin Tin Be?
As you can see from my pictures, I filled up my muffin tin to the top with pumpkin batter. And then added the cream cheese in and swirled! If you want a tall muffin, one that has that coveted “muffin top” be sure to fill your liners to the top.
I opted to not use muffin liners, but you certainly can!
Can I Make Mini Pumpkin Cream Cheese Muffins?
Sure! They will bake at 350°F for 12-14 minutes. This recipe yields 12 big muffins, so you will have a lot more mini muffins.
Pumpkin Puree vs. Pumpkin Pie Filling
Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added.Pumpkin Pie Filling has spices and flavoring already added and is sweeter.
How to Store & Freeze Pumpkin Cream Cheese Muffins
There are a few ways to properly store muffins.
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. However, these are only good at room temperature on the day you make them. After that, they should be refrigerated.
- Refrigerator: These muffins have cream cheese in them so do need to be refrigerated. (Refrigeration, in general, dries out baked goods faster so a classic muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
How to Reheat Frozen Muffins
Remove muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
Pumpkin Cream Cheese Swirl Muffins
- 2 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 1 tablespoon vanilla extract
- 1 can (15 ounces) pure pumpkin
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) light brown sugar, packed
- 1¾ cups (219 g) all-purpose flour
- 1 tablespoon homemade pumpkin spice, (2 tablespoons if store-bought spice)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 1 block (8 ounces) cream cheese
- ½ cup (100 g) confectioners sugar
- Preheat oven to 375°F. Spray a standard 12-cup muffin tin with nonstick cooking spray.
- In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin, brown sugar, and granulated sugar.
- Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined.
- In a medium bowl using a hand mixer on medium speed, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
- Fill each of the muffin cups to the top with the batter.
- Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. Try to get the cream cheese down into the batter a bit, but leave some of that gorgeous swirl for the top.
- Bake muffins for 18-20 minutes. Muffins are done when an inserted toothpick is removed with a few crumbs, but not wet batter.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.