Pumpkin Cream Cheese Muffins

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I have been on a muffin kick lately, I shared a bunch of our favorites over in the August meal plan, and I have a fun Fall muffin to share today! These pumpkin cream cheese muffins are almost a dessert, but they’ll definitely pass for breakfast, too.

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These have all of the best Fall flavors with pumpkin and a little pumpkin pie spice, with a yummy cream cheese, swirled throughout. I was inspired by Starbucks’ Pumpkin Cream Cheese Muffins to make our own versions at home. Here’s what you’ll need to make them-

Pumpkin Cream Cheese Muffins

• 1 3/4 cups flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/4 tsp salt
• 1 (15 oz.) can of pumpkin puree
• 1 cup granulated sugar, divided
• 3/4 cup brown sugar, packed
• 3 large eggs, divided
• 1/2 cup vegetable oil
• 2 tsp vanilla extract, divided
• 8 oz. cream cheese

 

They are super simple to make, here’s how to do it-

• Preheat your oven to 375 degrees, and spray a muffin tin with non-stick cooking spray.
• In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
• In another bowl, mix together pumpkin puree, 3/4 cup sugar, brown sugar, 2 eggs, vegetable oil, and 1 tsp vanilla.
• Slowly add the dry ingredients to the wet, mixing well between each addition.

• Fill your muffin tins 2/3 full of the pumpkin mixture.
• In another bowl, mix cream cheese until it is light and fluffy.
• Mix in 1/4 cup sugar.
• Mix in 1 egg and 1 tsp vanilla.
• Add 1-2 tbsp of the cream cheese mixture to the muffin tins.
• Use a toothpick to swirl the cream cheese throughout the muffin.
• Bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.

My son was requesting these a couple of days after they had all been eaten, so I’m hoping to make him some more for his first day of school this week. We will definitely be having these again soon.

For a printable version of this recipe, see below-

 

 

You might also like these fun Fall recipes-

Pumpkin Pull Apart Bread

Pumpkin Waffles

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