These Pumpkin Cream Cheese Muffins are soft, moist, and swirled with a sweet cream cheese filling that melts beautifully into the tops as they bake. Ready in just 30 minutes, they’re the ultimate fall treat and guaranteed to become a family favorite.
Why You’ll Love These Muffins
This is the original viral recipe that made swirling cream cheese into pumpkin muffins a must-try baking trend. I’ve been making them for years, and they never last long in my house. Here’s why you’ll love them too:
- Impressive but Easy – The cream cheese swirl looks bakery-worthy, but comes together in minutes.
- Moist and Tender – A whole can of pumpkin keeps the muffins soft and flavorful, with no leftover pumpkin to store.
- Quick to Make – From start to finish, they’re ready in just 30 minutes.
- Crowd-Pleaser – These muffins disappear fast, so consider doubling the batch!
If pumpkin is your love language, don’t miss my Pumpkin Streusel Muffins, Pumpkin Donut Muffins, or Pumpkin Oatmeal Muffins.
Key Ingredients
Here are the essentials that make these muffins shine:
- Flour – All-purpose flour gives the perfect structure. Be sure to fluff and spoon it into your measuring cup (don’t pack it in).
- Pumpkin Puree – One 15 oz can of pure pumpkin (not pie filling).
- Sugars – A mix of granulated and brown sugar adds sweetness and moisture.
- Vegetable Oil – Keeps the crumb extra tender (melted butter works too).
- Pumpkin Spice – A cozy blend of cinnamon, ginger, cloves, nutmeg, and allspice.
- Cream Cheese – Full-fat cream cheese creates the rich swirl.
- Egg Yolk – Adds richness and helps bind the cream cheese filling.
How to Make Pumpkin Cream Cheese Muffins
Step 1 – Mix Dry Ingredients:
In a bowl, whisk flour, pumpkin spice, baking soda, and salt.
Step 2 – Mix Wet Ingredients:
In a large bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
Step 3 – Combine:
Gently fold dry ingredients into wet until just combined. Fill muffin cups ¾ full.
Step 4 – Make Cream Cheese Filling:
Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Step 5 – Swirl:
Spoon 1 tablespoon of cream cheese mixture on top of each muffin and swirl with a toothpick (or just leave as a dollop in the center).
Step 6 – Bake:
Bake at 375°F for 18–20 minutes, or until a toothpick inserted in the pumpkin portion comes out with a few moist crumbs. Cool for 10 minutes before serving.
Tips & Variations
- Room Temperature Ingredients – Soft cream cheese and room-temp eggs swirl best.
- Don’t Over-Mix – Over-stirring makes muffins dense. Mix just until combined.
- Add Nuts or Seeds – Fold in chopped pecans, walnuts, or sprinkle with pepitas before baking.
- Bake as a Loaf – This recipe also works as a pumpkin cream cheese bread (see my loaf version).
Storage
Store muffins in an airtight container in the refrigerator for up to 5 days. They taste best at room temperature or slightly chilled.