Pumpkin Spice Cream Cheese Muffins
There is no better way to celebrate Fall than with these Pumpkin Spice Cream Cheese Muffins. These deliciously moist muffins are infused with the perfect blend of pumpkin and warm spices like cinnamon, nutmeg, and ginger. Each muffin has a luscious cream cheese mixture swirled into the muffin for a delightful contrast of flavors and textures.
This muffin recipe is ideal for breakfast, a midday snack, or a cozy dessert, these pumpkin muffins bring the comforting taste of fall to every bite, just like these soft pumpkin cookies. Bake up a batch of these muffins and treat yourself or share them with loved ones for a seasonal delight that’s hard to resist.
As I am sipping my coffee with pumpkin spice creamer this morning, I am enjoying the last of these pumpkin spice muffins with cream cheese. These fall-spiced muffins are the perfect combination of cozy and delicious. With a moist pumpkin base and a tangy cream cheese swirl, they’re sure to become your favorite way to enjoy the warm pumpkin spices.
These muffins are a celebration of all things fall, offering a perfect balance of pumpkin and a homemade pumpkin spice mix that’s neither too sweet nor too overpowering. If you love pumpkin spice, then try this Glazed Pumpkin Spiced Bread or Pumpkin Spiced Scones.
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Pumpkin Spice Cream Cheese Muffins
Classic pumpkin spice, pumpkin, and a swirl of creamy cream cheese take these muffins to the next level. You don’t need to be a baking expert to make pumpkin spice muffins recipe. With easy-to-follow steps and common ingredients, you can enjoy homemade muffins with minimal effort.
The item that you may not have is coconut oil but that is easily found in the baking aisle in the grocery store or online. I like to use one that is refined for baking unless I want that coconut flavor to come through, then I go for unrefined coconut oil as I did with these Coconut Lemon Poppy Seed Muffins. Both are great to use in your baking and cooking.
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If you love pumpkin, I would suggest doubling the batch and freezing some of the muffins. They are the perfect way to embrace the flavors of the season.
When the muffins are baking, your kitchen will smell incredible, better than any fall candle. The warm spices are always the best smells of the season.
Recommended Tools for this Recipe
Ingredients
Muffins:
- 1 ¾ cups flour
- 1 tablespoon homade pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce can) pumpkin puree (not pumpkin pie mix)
- 1 cup sugar
- ½ cup packed light brown sugar
- 2 eggs
- ½ cup coconut oil, melted
- 1 tablespoon vanilla extract
Cream Cheese Topping:
- 8-ounces cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
Directions to Make
Preheat oven to 375 degrees. Place paper baking liners into muffin pan. In a medium bowl, add flour, pumpkin spice, baking soda and salt; whisk until well combined. Set aside.
In large bowl, mix together the pumpkin puree, sugar and brown sugar until well combined using a whisk. Then beat in eggs, coconut oil, and vanilla.
Slowly, whisk in the flour mixture until there are no lumps.
Fill prepared muffin cups about ¾ full. Set aside. Then make the cream cheese topping. In a clean medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla; beat until well combined.
Top each muffin with about 1 tablespoon of cream cheese mix. Use a toothpick to swirl it into the batter.
Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
More Pumpkin Spice Recipes
- Pumpkin Pie Crisp with Streusel Topping
- Cream Cheese Stuffed Pumpkin Spice Sweet Rolls
- Pumpkin Chocolate Chips Bars
- Gluten-Free Pumpkin Pancakes
- Air Fryer Pumpkin Cheesecake Egg Rolls
Enjoy these delightful Pumpkin Spice Cream Cheese Muffins with a cup of coffee or tea for the perfect fall treat!
Printable Recipe Card
Pumpkin Spice Cream Cheese Muffins
Equipment
- muffin pan
- cupcake paper liners
- electric handheld mixer
- measuring cups and spoom
- toothpick
Ingredients
Muffins:
- 1 ¾ cups flour
- 1 tablespoon homade pumpkin spice
- 1 teaspoon baking soda
- ½ tsp salt
- 1 (15-ounce can) pure pumpkin puree (not pumpkin pie mix)
- 1 cup white granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- ½ cup coconut oil, melted melted (I use this one)
- 1 tablespoon vanilla extract
Cream Cheese Topping:
- 1 package (8-ounces) cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees. Place paper baking liners into muffin pan.
Muffins:
- In a medium bowl, add flour, pumpkin spice, baking soda and salt; whisk until well combined. Set aside.
- In large bowl, mix together the pumpkin puree, sugar and brown sugar until well combined using a whisk.
- Then beat in eggs, butter flavored coconut oil, and vanilla.
- Slowly, whisk in the flour mixture until there are no lumps.
- Fill prepared muffin cups about ¾ full. Set aside.
Cream Cheese Topping:
- In a clean medium bowl, beat cream cheese until smooth.
- Add in sugar, egg yolk and vanilla; beat until well combined.
- Top each muffin with about 1 tablespoon of cream cheese mix.
- Use a toothpick to swirl it into the batter.
- Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Oh I know these are delicious!!! I just know it. TFS