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High-protein snack

Pumpkin Cream Cheese Muffins

These Pumpkin Cream Cheese Muffins are the ultimate fall bakery treat made right at home! With a warmly spiced pumpkin batter and a rich, tangy swirl of sweetened cream cheese, each bite is soft, moi…

45 minutes Serves 4
Pumpkin Cream Cheese Muffins

How to make it

  1. Preheat oven to 375°F

    Place paper baking cups into muffin pan. Set aside.

  2. In a medium bowl, whisk flour,

    In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar.

  3. Beat in eggs, vegetable oil and vanilla extract

    Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.

  4. In a medium bowl, beat cream

    In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. You can see exactly how I did this in the video below. You can also just drop it by rounded spoonfuls to the centers of the muffin batter, swirling is optional!

  5. Bake muffins for 18 to 20

    Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the pumpkin part comes out clean with just a few moist crumbs stuck to it. Let cool for 10 minutes, then serve warm or let cool completely to store.

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