Pumpkin Cream Cheese Muffins

Irresistible pumpkin cream cheese muffins with a creamy swirl—perfect for fall baking!

30 min Serves 18 Medium American

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These pumpkin cream cheese muffins combine spiced pumpkin batter with a luscious cream cheese filling. They're easy to make and bake up moist and flavorful, ideal for autumn mornings or holiday brunches.

Directions

Set your oven to 375°F and prepare a muffin tin by lining it with paper cups or coating with nonstick spray.

In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon fine sea salt. Whisk together.

Add 1 1/4 cup pumpkin puree, 1/2 cup melted coconut oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.

Using a large cookie or ice cream scoop, portion the batter into the prepared muffin cups, filling each about three-quarters full.

In a separate bowl, beat together 8 ounces softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth. Dollop about 1 tablespoon of this mixture onto each muffin and swirl it into the batter with a toothpick.

Bake for 20 minutes, or until a toothpick inserted into the muffin part comes out clean. Let the muffins cool in the pan on a wire rack.