AuthorRita's Kitchen
RatingDifficultyBeginner

Pumpkin Cream Cheese Muffins – moist pumpkin muffins loaded with pumpkin spice and a rich swirl of cream cheese. These muffins are so perfect for fall! Chelsea found this recipe, and requested these for her birthday, she loved them!!

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Cream Cheese Filling
 8 oz Cream Cheese, room temperature
 ¼ cup White granulated sugar
 ½ tsp Vanilla
Pumpkin Muffins
 1 cup Pure pumpkin puree
 2 Large eggs
 ½ cup Packed brown sugar
  cup Whole milk
 ¼ cup Honey
 3 tbsp Vegetable oil
 1 ½ tsp Pumpkin pie spice
 1 tsp Vanilla
 1 tsp Baking powder
 ½ tsp Baking soda
 ½ tsp Salt
 1 ½ cups All purpose flour
1

Preheat oven to 400 degrees. Line a muffin tin with paper liners then spray muffin tin and liners with non stick cooking spray. In a small bowl, beat cream cheese, sugar and vanilla extract and set aside.

2

In a large bowl, combine pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Stir in flour just until combined.

3

Divide pumpkin batter evenly between muffin cups. Use a standard size ice cream scoop or a 1/4 cup measuring cup to portion batter. Then spoon heaping tablespoon of cream cheese mixture unto muffins and use a toothpick to swirl the batter.

4

Bake for 20 minutes or until toothpick inserted into edge of muffins, not cream cheese mixture, comes out clean.

Ingredients

Cream Cheese Filling
 8 oz Cream Cheese, room temperature
 ¼ cup White granulated sugar
 ½ tsp Vanilla
Pumpkin Muffins
 1 cup Pure pumpkin puree
 2 Large eggs
 ½ cup Packed brown sugar
  cup Whole milk
 ¼ cup Honey
 3 tbsp Vegetable oil
 1 ½ tsp Pumpkin pie spice
 1 tsp Vanilla
 1 tsp Baking powder
 ½ tsp Baking soda
 ½ tsp Salt
 1 ½ cups All purpose flour

Directions

1

Preheat oven to 400 degrees. Line a muffin tin with paper liners then spray muffin tin and liners with non stick cooking spray. In a small bowl, beat cream cheese, sugar and vanilla extract and set aside.

2

In a large bowl, combine pumpkin, eggs, brown sugar, milk, honey, vegetable oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Stir in flour just until combined.

3

Divide pumpkin batter evenly between muffin cups. Use a standard size ice cream scoop or a 1/4 cup measuring cup to portion batter. Then spoon heaping tablespoon of cream cheese mixture unto muffins and use a toothpick to swirl the batter.

4

Bake for 20 minutes or until toothpick inserted into edge of muffins, not cream cheese mixture, comes out clean.

Pumpkin Cream Cheese Muffins