Pumpkin Cream Cheese Muffins Recipe

Rating 5.0
| 1
Pumpkin cream cheese muffins are perfect for breakfast for an autumn morning or for dessert at night. Fluffy and moist pumpkin muffins topped with tangy cream cheese swirl and kissed with pumpkin seeds for a crispy finish.
Breakfast
New American
20
ingredients
11
steps
50
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
12
For the Cream Cheese Swirl
4 oz
cream cheese, room temperature
1 tblsp
granulated sugar
1
egg yolk
1 tblsp
maple syrup
1/2 tsp
vanilla extract
For the Pumpkin Cream Cheese Muffins
1 1/2 cup(s)
all-purpose flour
1/2 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1/2 tsp
kosher salt
1/2 cup(s)
granulated sugar
1/4 cup(s)
brown sugar
1/2 cup(s)
vegetable oil
1/4 cup(s)
buttermilk, room temperature
1 cup(s)
pumpkin puree
2
large eggs, room temperature
1 1/2 tsp
vanilla extract
1
batch of cream cheese swirl, see above
1/2 cup(s)
shelled pumpkin seeds

Directions 11 steps | 50 Minutes

Step 1

Preheat the oven to 350°F. Line a 12-cup muffin pan or two 6-cup muffin pans with muffin liners.

Step 2

Make the cream cheese topping. In a small mixing bowl, whisk together the cream cheese and the granulated sugar.

Step 3

Whisk in the egg yolk, maple syrup and vanilla extract. Mix until smooth. Set aside.

Step 4

In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt.

Step 5

In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, buttermilk, pumpkin puree, eggs and vanilla until smooth.

Step 6

Fold in the flour mixture into the pumpkin mixture until just combined.

Step 7

Divide the muffin batter evenly between the prepared muffin pan, filling each muffin cup about two-thirds full.

Step 8

Drop 1 teaspoon of the cream cheese mixture on top and gently swirl with a toothpick. 

Step 9

Sprinkle the edges of the muffins with the pumpkin seeds.

Step 10

Bake the muffins for 25-28 minutes or until a toothpick inserted in the center comes out clean.

Step 11

Let muffins cool in the pan for about 10 minutes before transferring the muffins to a cooling rack. Enjoy!

Nutrition Per Serving
View All
CALORIES
314
FAT
19.8 g
PROTEIN
6 g
CARBS
29.1 g

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1 Comments
1 Comments
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Jolee S.

Jolee

22 Jul 2022

Super moist and yummy!

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