Skip to content

Pumpkin Cream Cheese Muffins

This recipe for pumpkin cream cheese muffins takes everything you love about a pumpkin dessert and gives it to you in the form of everyone’s favorite breakfast treat.

This recipe is right up there with pumpkin muffins and pumpkin crumb muffins.

Pumpkin cream cheese muffins.
This post may contain affiliate links. Read disclosure policy.

Pumpkin Cream Cheese Swirl Muffins

Made with pure pumpkin puree and a sweet cream cheese swirl, this autumn spiced muffin is moist, soft, and tastes just like a pumpkin spiced muffin you’d get at your local bakery or favorite coffee shop!

These pumpkin cheesecake muffins have similar flavors to my pumpkin cream cheese bread and my pumpkin roll.

Pumpkin Cheesecake Muffins Ingredients

Pumpkin cream cheese muffin ingredients.

Find the full printable recipe with specific measurements below.

  • Baking staples: You’ll need all-purpose flour, granulated sugar, baking soda, baking powder, fine sea salt, and vanilla.
  • Pumpkin purée: Make sure you are using just canned puréed pumpkin and not pumpkin pie filling, if not using homemade pumpkin puree.
  • Coconut oil: The fat needed to keep these muffins nice and moist. You can swap this for vegetable oil, if preferred.
  • Large eggs: Whisked eggs also keep these muffins moist and bind the batter together.
  • Spices: I use both pumpkin pie spice and cinnamon. Although pumpkin pie spice does have cinnamon in it, it’s not quite as much as I like.
  • For the cream cheese swirl: A block of full-fat cream cheese, brought to room temperature so it’s soft when you need it. Sugar for sweetness, an egg yolk, and vanilla extract.

Substitutions and Variations

  • You can swap half of the oil for applesauce. It’s a great low-fat substitution.
  • If you love a streusel topping on just about any muffin, feel free to add some crumble topping on these ones as well.
  • Crushed walnuts, pumpkin seeds or pecans would be great sprinkled on top for added crunch.
  • Instead of a swirl, you could make pumpkin muffins with cheesecake filling. By adding the cream cheese mixture between two layers of pumpkin muffin batter and letting it bake that way, you’ll have a filling rather than a marble.

How to Make Pumpkin Cream Cheese Muffins

In a large mixing bowl, whisk dry ingredients first, and then stir in the wet ingredients. Mix until the batter is just combined, being careful not to overmix. Divide the batter into a prepared muffin tin, filling each paper liner about 3/4 of the way full.

Beat the cream cheese, sugar, egg yolk, and vanilla extract in a separate bowl and blend until smooth. Dollop a tablespoon of cream cheese mixture to the top of the muffins, and use a toothpick to swirl it into the batter.

Bake your cream cheese pumpkin muffins for 20 minutes in the oven preheated to 375°F. When they’re done baking, allow them to cool completely on a wire rack.

Baking Tips

  • For high-rise muffin tops, you can start with the oven temperature at 425°F and bake the muffins for 5 minutes before lowering it back down to 375°F. The initial heat will cause the tops to rise and expand quickly, and the rest of the time, the middle of the muffins will play catch up.
  • Paper liners. Although you can use nonstick spray to ensure the muffins don’t stick, I much prefer to use paper liners. They’re neater, there is no chance of sticking, and they’re easier to carry around on the go.
  • Testing for doneness. When you think your muffins should be done, insert a toothpick into the center of one of them. If it comes out clean, they’re ready to come out of the oven.
Pumpkin cream cheese muffins in a muffin pan.

More pumpkin recipes we love include pumpkin cheesecake bars, pumpkin cinnamon rolls and pumpkin crunch cake.

More Pumpkin Recipes

Browse all

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Pumpkin cream cheese muffins.

Pumpkin Cream Cheese Muffins

5 from 1 vote
↑ Click stars to rate now!
Author: Jamielyn Nye
This recipe for pumpkin cream cheese muffins takes everything you love about a pumpkin dessert and turns it into a favorite breakfast treat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18

Video

Ingredients 

  • 1 ¾ cups (230 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 ¼ cup pumpkin puree
  • ½ cup melted coconut oil , or vegetable oil
  • 2 large eggs , whisked
  • 2 teaspoons vanilla extract

Cream Cheese Swirl

  • 8 ounces cream cheese , softened
  • ¼ cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
  • Whisk 1 3/4 flour, 200 g sugar, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt in a large bowl.
  • Stir in 1 1/4 cup pumpkin, 1/2 cup coconut oil, 2 eggs, and 2 teaspoons vanilla. Mix just until combined. Do not overmix.
  • Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 of the way full.
  • Beat 8 ounces cream cheese, 1/4 cup sugar, 1 egg yolk and 1 teaspoon vanilla in a bowl. Mix until smooth. Add 1 Tablespoon of cream cheese to the top of the muffins and swirl it in the batter with a toothpick.
  • Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.

Notes

Oil: You can also sub in apple sauce (l like to do half applesauce and half oil). 
Storage: Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months. 

Nutrition

Serving: 1muffin | Calories: 264kcal | Carbohydrates: 49g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 249mg | Potassium: 127mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: bread
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Recipe FAQs

Do pumpkin cheesecake muffins need to be refrigerated?

They don’t, but I prefer to (I love them chilled)! These will stay fresh at room temperature for up to 3 days. The important thing is to keep them covered in an airtight container so they don’t dry out.

Can I freeze leftovers?

Transfer your muffins to a freezer container or freezer bag and keep them frozen for up to 3 months. Thaw on the counter and enjoy pumpkin cheesecake muffins anytime you want!

I’d say make a couple of batches and freeze half of what you make for later.

Let’s connect

Join our community of over 5 million!

Featured on

  • Taste of Home
  • Martha Stewart
  • Country Living
  • BuzzFeed
  • Yahoo
  • Food Network
  • Today