Spiced Pumpkin Cream Cheese Muffins: A Morning Treat (Print Version)

Warm, spiced Pumpkin Cream Cheese Muffins with a tangy swirl. My easy recipe for a comforting breakfast or snack, full of autumn flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, eggs, wheat

# Ingredients:

→ Muffin Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ½ cup (110g) packed light brown sugar
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 2 teaspoons pumpkin pie spice

→ Muffin Wet Ingredients

08 - 1 cup (240g) pumpkin puree (not pie filling)
09 - 1 large egg, room temperature
10 - ¼ cup (60ml) milk
11 - ¼ cup (60ml) vegetable oil

→ Cream Cheese Swirl

12 - 4 ounces (113g) cream cheese, softened
13 - ¼ cup (30g) powdered sugar
14 - ½ teaspoon vanilla extract

# Instructions:

01 - First things first, get your oven preheating to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners. I always give them a quick spray with non-stick spray too, just in case, because I've had muffins stick to the liners before, and that's just heartbreaking. This step honestly sets the stage for success, and I've learned that skipping it just leads to frustration later on, trust me.
02 - In a big bowl, whisk together your all-purpose flour, both sugars (granulated and brown), baking powder, baking soda, salt, and that glorious pumpkin pie spice. Give it a really good whisk until there are no clumps, and everything is evenly distributed. I love the smell of the spices wafting up from the bowl; it just smells like autumn! This is where I always make sure to break up any brown sugar lumps, because nobody wants a surprise sugar pocket.
03 - In another, separate bowl, whisk together the pumpkin puree, that room-temperature egg, milk, and vegetable oil. Whisk until it's all smooth and beautifully orange. This mixture should look vibrant and inviting. I always take a moment to admire the color here; it's just so warm and comforting. Make sure that egg is really incorporated, or you'll get weird streaks later, which I've totally done.
04 - Pour the wet ingredients into the dry ingredients. Now, here's the crucial part for these Pumpkin Cream Cheese Muffins: mix *just* until combined. Seriously, a few lumps are totally fine! Overmixing is the enemy of tender muffins; it develops the gluten too much, and you'll end up with tough, chewy muffins. I've been there, made that mistake more times than I care to admit. Just fold it gently, hon!
05 - In a smaller bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until it's smooth and creamy. A hand mixer works wonders here, but a sturdy whisk and a little elbow grease will do the trick too. This swirl is what makes these Pumpkin Cream Cheese Muffins extra special, so make sure it’s lump-free and luscious. It should be thick enough to dollop, but still spreadable.
06 - Divide the muffin batter evenly among your 12 prepared muffin cups. Then, dollop about a tablespoon of the cream cheese mixture onto the center of each muffin. Take a small knife or a toothpick and gently swirl the cream cheese into the pumpkin batter. Don't overdo it, or you'll lose the distinct layers; just a few gentle passes. I honestly think the messier the swirl looks, the more rustic and charming it is!
07 - Bake for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese swirl) comes out clean. The tops should be golden brown and the muffins should feel springy to the touch. Once they're done, let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. The hardest part, honestly, is waiting for these Pumpkin Cream Cheese Muffins to cool enough to eat!

# Notes:

01 - Never, ever overmix your muffin batter; a few lumps are your friend for tender muffins.
02 - Using room temperature ingredients, especially the egg and cream cheese, makes a huge difference in texture.
03 - For an extra crunch, sprinkle a little turbinado sugar on top before baking.
04 - These Pumpkin Cream Cheese Muffins are best served warm with a cup of coffee or chai!

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - spatula
06 - small knife or toothpick

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 12g
Total Carbohydrate: 39g
Protein: 4g

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