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Pumpkin Cream Cheese Muffins

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  • Author: Diana
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 to 12 muffins 1x
  • Category: Cakes
  • Cuisine: American


The perfect combination of pumpkin flavor with a delicious sweet cream cheese frosting. They take very little time to make and you can serve them quickly for a delightful breakfast or as a tasty snack. 




  • 1½ cup (210 g) all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup (168.75 g) white granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 1½ cup (327.5 g) pumpkin puree
  • 1 large egg
  • ¼ cup (59 ml) vegetable oil
  • 1½ tsp vanilla extract

Sweet cream cheese:

  • 5 oz cream cheese, softened
  • 2 tbsp white granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract


  1. Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a medium-sized bowl whisk the flour, pumpkin pie spice, baking soda, and salt.
  3. In a larger bowl mix the pumpkin puree, white sugar, brown sugar, egg, oil, and vanilla extract.
  4. Add the flour to the pumpkin mixture and slowly mix until everything is well blended. Try not to overmix.
  5. In a medium bowl mix the cream cheese, white sugar, egg yolk, and vanilla extract until it is smooth and you can’t see any lumps.
  6. Pour the pumpkin batter into the muffin pan and fill in each muffin until ¾ full.
  7. Place about 1-1½ tbsp of the cream cheese mixture on top of each muffin and with a toothpick gently swirl it with the pumpkin batter.
  8. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Let them cool before serving.


Storage: You can store them in the refrigerator in an airtight container for up to 5 days. They can also be stored in the freezer for up to 3 months. Simply let them thaw at room temperature before serving.