Pumpkin Cream Cheese Muffins are a great grab and go breakfast.

Pumpkin Cream Cheese Muffins

Servings 18 muffins
Author Ellen Folkman


  • 1 3/4 cup flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (15 ounce) pumpkin puree
  • 1 cup sugar, I used Dixie Crystals
  • 1/2 cup packed brown sugar, I used Dixie Crystals
  • 2 large eggs, I used Eggland's Best Eggs
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract

Cream Cheese Mixture

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar, I used Dixie Crystals
  • 1 large egg yolk, I used Eggland's Best Eggs
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees F. and place paper baking cups in muffin pan. You will need 18.

    In a medium bowl whisk together the flour, pumpkin pie spice, baking soda and salt and set aside.

    In a separate bowl whisk together the can of pumpkin, sugar and brown sugar.

    Beat in eggs, canola oil and vanilla extract.

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

    In a medium bowl beat cream cheese, sugar, egg yolk and vanilla until smooth.

    Top each muffin with 1 Tbsp of cream cheese mixture; use a toothpick to swirl with the batter.

    Bake muffins 20 - 22 minutes or until a toothpick inserted in the center comes out clean.

    Store covered in the refrigerator.