Pumpkin Cream Cheese Muffins – Bite Size Goodness For The Holidays


 
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These Pumpkin Cream Cheese Muffins are not only delicious, but they are also the perfect hand-held holiday treat!

I don’t know about you, but I love a good muffin. Starting off my day with a sweet treat is always a winning idea in my book…and these perfectly sized and portioned Pumpkin Cream Cheese Muffins pair up amazingly with my morning coffee.

Even better, everyone in my family loves them as well! So many times as a Mom I feel like I am constantly walking the line between trying to find something that my kids will like that has an ounce of something healthy in it…and these muffins do all of that, and more!

What better way to kick off a chilly Fall morning or have waiting as an after-school snack than with these delicious muffins? Do yourself a favor and whip up a batch as soon as possible! You’ll wonder where these little beauties have been hiding your whole life!

INGREDIENTS TO MAKE PUMPKIN CREAM CHEESE MUFFINS

For the pumpkin

  • 1 ¾ cups all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 (15 oz) can of pumpkin puree
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

For the cream cheese

  • 8 oz. cream cheese
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

HOW TO MAKE PUMPKIN CREAM CHEESE MUFFINS

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, sugar, brown sugar, eggs, vegetable oil, and vanilla.

Slowly add the dry ingredients to the wet, mixing well between each addition.

Fill your muffin tins ⅔ full of the pumpkin mixture.

In another bowl, mix cream cheese until it is light and fluffy.

Mix in sugar.

Mix in egg and vanilla.

Add 1-2 tbsp of the cream cheese mixture on top of the pumpkin.

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.

Pumpkin Cream Cheese Muffins
Ingredients
For the Pumpkin
  • 1 ¾ cups all purpose flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 (15 oz) can of pumpkin puree
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
For the Cream Cheese
  • 8 oz. cream cheese
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
Instructions
  1. Preheat your oven to 375 degrees, and spray a muffin tin with non-stick cooking spray.

  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.

  3. In another bowl, mix together pumpkin puree, sugar, brown sugar, eggs, vegetable oil, and vanilla.

  4. Slowly add the dry ingredients to the wet, mixing well between each addition.

  5. Fill your muffin tins ⅔ full of the pumpkin mixture.

  6. In another bowl, mix cream cheese until it is light and fluffy. Mix in sugar.

  7. Mix in egg and vanilla.

  8. Add 1-2 tbsp of the cream cheese mixture on top of the pumpkin. 

  9. Use a toothpick to swirl the cream cheese throughout the muffin.

  10. Bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Pumpkin Cream Cheese Muffins – Bite Size Goodness For The Holidays


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Hi, there! I’m Heather Bowen, and I am so glad you’re here.

My passion lies in helping homeschool moms balance marriage, motherhood, homemaking, and homeschooling all while remaining sane!

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