Pumpkin Cream Cheese Muffins are an easy fall treat that’s great as an on-the-go breakfast or a weekend snack. These scrumptious muffins will be the perfect addition to your Halloween and Thanksgiving parties. No one can resist the delicious fall flavors of simple pumpkin recipes!
It’s that time of year again. The days are getting a little cooler, football season has started and everywhere it’s pumpkin, pumpkin, pumpkin! Simple pumpkin recipes are one of my favorite things to indulge in during the fall months. I love the smell of baking spices filling my house and then devouring a delicious dish bursting with pumpkin. It’s so comforting. These Pumpkin Cream Cheese Muffins definitely fall into the “food is love” category. They’re surprisingly easy to whip up and so great when you’re trying to get everyone out the door and fed in the morning. Or serve them up at a lazy Saturday brunch with your favorite people. There’s never a wrong occasion for these muffins.
Pumpkin Cream Cheese Muffins Recipe Tips
- Make sure you buy pumpkin puree and NOT pumpkin pie filling. The filling is sweetened a bit and already has the baking spices added in. It’ll be overkill in the recipe. Buy the regular pumpkin puree.
- If you’re not into the swirled look (or just don’t feel like taking the extra time…I’ve been there) just add the cream cheese mixture to the top of the muffin and bake as is. Or you could even fill the muffin tin 1/3 full with muffin batter, add the cream cheese mixture, and then another dollop of muffin batter. The choice is yours.
- Make a double batch and freeze half in a gallon plastic storage bag for later. You know, for spring when people judge you for loving pumpkin so much you have it out of season. It’s okay. These muffins are worth it.
My family couldn’t get enough of these muffins. I had to sneak some over to our neighbors before the boys ate them all. The kids would have one in the morning before school and then ask to have another for their afternoon snack. It was crazy! At least I know this recipe is a keeper. Spread some love this fall and treat yourself to these Pumpkin Cream Cheese Muffins!
Need more pumpkin in your life? These easy fall pumpkin recipes are sure to hit the spot!
- Pumpkin Pecan Bundt Cake
- Smoky Pumpkin Fettuccine Alfredo
- Chai Cream Pumpkin Pie
- Pumpkin Bread Pudding
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 15 ounce canned pumpkin puree
- 1/4 cup milk
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla
Preheat your oven to 350 degrees F. Line muffin tin cups with cupcake liners. Set aside.
In a medium mixing bowl, stir together the flour, pumpkin pie spice, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the sugar and oil until combined. Add the eggs and vanilla; beat to combine. Stir in the pumpkin puree and mix until smooth and combined.
Add half the dry ingredients to the wet ingredients and mix until just combined. Pour in the milk and mix until completely incorporated. Add the remaining dry ingredients and mix until just combined, the batter will be thick. Do NOT overmix. Set aside.
In a medium mixing bowl, beat together the cream cheese, sugar, and vanilla until smooth.
Use a tablespoon measuring spoon or small cookie scoop to portion the pumpkin batter into the prepared muffin tin cups so they are 1/2 to 2/3 full. Add 1/2 tablespoon of the cream cheese mixture on top of the pumpkin batter. Use a metal skewer or knife to swirl the cream cheese into the pumpkin, if desired.
Bake for 30 to 35 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Carefully remove from the oven. Allow to cool for 5 minutes in the pan before removing the muffins to a wire rack to cool completely. Serve warm or at room temperature. Store in an airtight container.
- Be sure to use pumpkin puree, NOT pumpkin pie filling.
- Swirl the cream cheese into the muffins or just leave the cream cheese in the center of the muffin. It'll bake into muffin and leave a little cheesecake-y well in the center.