Pumpkin Cream Cheese Muffins




Yield 12 muffins + 4 Jumbo Muffins

Delicious muffins perfect for crisp fall mornings. Warm pumpkin, spicy cinnamon and nutmeg, and the rich swirl of cream cheese.



  1. Preheat oven to 375 degrees.
  2. Prepare muffin tin. Use silicone baking cups, paper liners, or spray tins with baking spray.
  3. In a bowl, combine the dry ingredients (flour, pumpkin spice, cinnamon, nutmeg, and salt)
  4. In a large bowl, whisk the pumpkin puree, sugar, and brown sugar. Once combined well, add the oil, vanilla extract, and beat in the eggs one at a time.
  5. Stir the dry ingredients into the wet until combined and lump free. Don't whip the mixture!
  6. For the cream cheese mixture: beat the cream cheese, sugar, egg yolk, and vanilla extract till smooth.
  7. Fill each muffin container 3/4 full and top with a tbsp of the cream cheese mixture. Do your best to swirl it in with a fork or toothpick.
  8. Bake for 18- 22 minutes. A toothpick inserted into the middle should come out clean.

Recipe by First and Full at