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Side view of pumpkin cream cheese muffin with paper liner off showing muffin.
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Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins are light, fluffy and full of pumpkin flavor with the most delicious cream cheese swirl. An easy muffin recipe that is great for breakfast, snack or packed lunches!
Course: Bread/Muffins, Breakfast, Snack
Cuisine: American
Keyword: Pumpkin cream cheese muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 24 muffins
Author: Heather


Pumpkin Muffins

Cream Cheese Swirl

  • 8 oz cream cheese, softened
  • ½ cup sugar
  • 1 large egg


  • Preheat oven to 350°F and line muffin pans with paper liners.

Pumpkin Muffins

  • In a large mixing bowl, beat or whisk together the pumpkin, eggs, sugar, canola oil and vanilla extract until smooth.
  • Stir in the all purpose flour, wheat flour, baking soda, baking powder and cinnamon until fully combined.
  • Using a large scoop, fill muffin cups ¾ full.

Cream Cheese Swirl

  • In a stand mixer or with hand beaters, cream together the cream cheese and sugar until smooth and creamy.
  • Add the egg and beat until smooth.
  • Using a small scoop or a tablespoon, drop dollops of cream cheese on top of each muffin.
  • Using a chopstick, toothpick or butter knife fold the pumpkin batter over the cream cheese 2-3 times to create a swirled top.
  • Bake the muffins for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in pan 5 minutes, then remove to cool completely.


Serving: 1muffin | Calories: 256kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 91mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2942IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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