Cream Cheese Pumpkin Muffins

These Pumpkin Cream Cheese Muffins are tender and moist and chock full of fall flavors!

It’s the most wonderful time of the year! Well, it is for me anyway. I love, love, LOVE fall and I relish every second of this time of year. The only thing that gets me down is that it’s so short! Summer seems to go on forever, and in these parts it feels like we immediately go from broiling hot to freezing cold overnight. There are only a handful of days where the weather is really perfect, and the leaves only last a few weeks, so I feel like I have to really slow myself down and soak it all in.

This time of year I go for as many walks in the woods as I can manage. I have the windows open for as long as my family can stand it before they complain it’s too cold, and I try and treat myself to extra baked goodies with coffee in the afternoons.

And I REFUSE to acknowledge Christmas until Thanksgiving is officially over!!! (Sorry if that sounds Grinchy, but I hate it when Thanksgiving gets the shaft!)

Weirdly, though, I’m not a fan of everything being pumpkin spice…unless it’s pumpkin bread or, in this case, muffins. Try these babies…they’re amazing!

Cream Cheese Pumpkin Muffins

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Course Breakfast

Servings 18

Ingredients

  

Muffin Ingredients

• 1 3/4 cups all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• pinch of allspice or ground cloves
• pinch of nutmeg freshly grated if you’ve got it
• ½ teaspoon salt
• 1 15 oz can pumpkin
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup butter melted
• 1 tablespoon vanilla extract

Cream Cheese Swirl Ingredients

• 8 oz cream cheese softened
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract

Instructions

 

• Preheat oven to 425 degrees and line a muffin pan with 18 liners. Set pan aside.
• In a large bowl, whisk together flour, spices, baking powder, baking soda and salt until well combined. Set aside.
• In a medium bowl, whisk together pumpkin, 1 cup granulated sugar and brown sugar. Mix in melted butter, eggs and vanilla extract. Pour wet ingredients over dry ingredients and mix until just combined. Fill muffin cups about ¾ of the way full.
• In a small bowl, beat together cream cheese, ¼ cup granulated sugar, egg yolk and 2 teaspoons vanilla extract until well blended.
• Top muffins with 1 tablespoon of cream cheese mixture, swirling into batter using a toothpick or a spoon.
• Bake at 425 degrees for five minutes. Reduce heat to 375 degrees and continue to bake for an additional 10-13 minutes or until a toothpick comes out clean.

Notes

** Recipe adapted from The Novice Chef Blog.