Best Pumpkin Cream Cheese Muffins | Easy Pumpkin Recipe For Fall!

You’ve just found it — the ORIGINAL pumpkin cream cheese muffins recipe that everyone has fallen head over heels for. These delightful pumpkin cream cheese muffins are topped with a luscious, sweet cream cheese swirl that melts beautifully into the tops while baking. Trust me, these moist pumpkin cream cheese muffins will quickly become your new family favorite!

These pumpkin cream cheese muffins with the swirl are just pure, melt-in-your-mouth magic. I gave them a little facelift with new photos in 2022, but it’s the same recipe that captured hearts the first time around.

I bake these by the dozens every year — it’s become a must in my household! And judging by all the glowing reviews, I bet many of you have made them a tradition in your home as well.

The secret? Using a whole can of pumpkin puree keeps these muffins super moist and tender. Plus, they come together quickly — you’re looking at about 30 minutes from start to finish!

⭐️ Test Kitchen Approved ⭐️

“This pumpkin cream cheese muffins recipe is super moist with just the perfect blend of spices. A little heads up: let your cream cheese come to room temperature before mixing — I got a lumpy swirl the first time because I skipped that step. These muffins are delicious warm or at room temp, but I have a soft spot for them chilled straight from the fridge!”

Hey there! You’ve just landed on the original, viral Pumpkin Cream Cheese Muffins recipe (and yes, I updated the photos in 2022 to make things even more drool-worthy). These wonderfully moist pumpkin muffins use a whole 15 oz can of pumpkin puree and finish with a sweet cream cheese topping that swirls beautifully into the batter, giving you tender, flavorful muffins in just about 30 minutes start to finish.

Keep scrolling to find the full printable recipe, step-by-step photos, and a handy demo video. Here’s what you can expect from this post:

• Precise ingredient amounts, including the full 15 oz pumpkin puree can
• Easy, straightforward instructions that get you 18 standard-sized muffins
• Expert tips to nail that perfect cream cheese swirl and the best muffin texture
• All you need to know about storing, freezing, and reheating so your muffins stay fresh
• Simple swaps and answers to your most asked questions — like loaf vs muffins, sizing options, and oil vs butter choices

Pressed for time? No worries! This recipe uses pantry staples, comes together quickly, and is a surefire hit for breakfasts, brunch, school snacks, or even a busy holiday bake sale. Ready to get baking? Keep reading for the printable card and video guide.

Welcome! You’re about to try the original Pumpkin Cream Cheese Muffins recipe that went viral (with fabulous updated photos in 2022). These moist, swirled muffins bake up topped with a sweet cream cheese swirl that melts right into the pumpkin batter. You’ll be pulling these yummy muffins from your oven in about 30 minutes, start to finish.

Scroll down to grab the full recipe printable, photos along the way, and a short how-to video. Inside this post, you’ll find:

• Exact measurements — using a whole 15 oz can of pumpkin puree
• Simple, detailed steps to make 18 standard muffins
• Pro tips for that perfect cream cheese swirl and just right texture
• Tips on storing, freezing, and reheating muffins so they last and taste great
• Easy ingredient swaps and answers for popular questions like loaf vs muffin, sizing options, and oil vs butter

Short on time? This recipe has you covered with quick prep, common ingredients, and guaranteed smiles at the breakfast table or snack time!

Why You’ll Love Them

These swirled pumpkin cream cheese muffins are delightfully moist and come together quickly, making them your go-to comfort food any time pumpkin is in season. They use a whole 15 oz can of pumpkin puree for a tender crumb and are topped with a rich, sweet cream cheese swirl that bakes right into the muffin tops for extra flavor and a pretty finish. Baking 18 standard muffins in about 30 minutes, this recipe relies only on simple pantry staples and always pleases a crowd. Bonus: easy swaps allow you to add nuts, bake a pumpkin bread loaf instead, or mix up the cream cheese swirl to suit your tastes. Craving the coffeehouse classic? Try our Starbucks Pumpkin Cream Cheese Muffins.

Ingredients and Pantry Tips

• 1 ¾ cups all purpose flour
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 (15 oz) can pumpkin puree
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil, or melted and cooled butter
• 1 tablespoon vanilla extract
• 8 oz cream cheese, room temperature
• ¼ cup granulated sugar
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract

How to Make the Muffins

1. Bring cream cheese and egg yolk to room temperature (cut cream cheese into cubes and let sit about 30 minutes).
2. Preheat oven to 375°F and line a muffin pan with paper liners.
3. Whisk together flour, pumpkin spice, baking soda, and salt in a medium bowl.
4. In a large bowl whisk pumpkin puree with granulated and brown sugars, then beat in eggs, vegetable oil, and vanilla until smooth.

5. Gently fold the dry ingredients into the pumpkin mixture until just combined with no dry streaks.

   

6. Fill each muffin cup about three-quarters full with batter.
7. Beat cream cheese until smooth, then add granulated sugar, egg yolk, and vanilla and beat until creamy and combined.
8. Drop about 1 tablespoon cream cheese mixture onto each muffin and swirl gently into the batter with a toothpick.
9. Bake 18–20 minutes, until a toothpick inserted into the pumpkin part (not the cream cheese) comes out mostly clean.
10. Let muffins cool about 10 minutes in the pan, then cool completely before storing or serving.

Tips for Perfect Swirls

• Bring your cream cheese and egg yolk to room temperature — cut the cream cheese into cubes and leave it out for 30 minutes before mixing. This will help your cream cheese swirl blend smoothly, preventing lumps and sinking, just like in our Pumpkin Cupcakes with Caramel Cream Cheese Frosting.
• Fluff up your flour and spoon it into your measuring cup for accurate measurement. Avoid scooping directly from the bag — it packs the flour down and can make your muffins dense.
• Mix your batter just enough — fold dry ingredients gently into wet ones until combined. Overmixing creates gluten and tough muffins.
• Fill muffin cups about three-quarters full before adding your cream cheese topping, so there’s enough room for the swirl and for muffins to rise evenly.
• When swirling, add about a tablespoon of the cream cheese mixture on top, then gently swirl with a toothpick just a little — don’t stress if it doesn’t look perfectly smooth before baking, it bakes into a beautiful pattern!
• Check for doneness by poking a toothpick into the pumpkin batter (avoid the cream cheese) around 18 minutes — it should come out clean or with a few moist crumbs.
• Vegetable oil keeps muffins moist, but you can substitute with melted and cooled butter if you prefer. Always use pure pumpkin puree (homemade works too — see Easy Roasted Pumpkin) and not pumpkin pie filling for best results.

Flavor Swaps and Add-Ins

• Filling Instead of Topping: Short on time? Skip swirling and add a dollop of cream cheese mixture in the center or just on top of the batter — either way is delicious! Love the creamy filling? Try our Mini Pumpkin Cheesecakes for another pumpkin-and-cream-cheese treat.
• Add Nuts: Stir in chopped pecans, walnuts, or sprinkle pumpkin seeds (pepitas) on top before baking for a nice crunch and extra flavor.

• Bake A Loaf: Want a pumpkin cream cheese loaf? Use the same batter and cream cheese filling but bake it in a loaf pan. Baking time will be longer — around 45 to 60 minutes; test doneness by poking into the pumpkin part with a toothpick.

Instructions

• Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
• In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
• In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
• In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
• Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier.
• Bake muffins for 18 to 20 minutes, or until a toothpick inserted in the pumpkin part comes out clean with just a few moist crumbs stuck to it. Let cool for 10 minutes, then serve warm or let cool completely to store.

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Storage, Freezing, and Reheating

Once your pumpkin cream cheese muffins have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. Due to the cream cheese, don’t leave them sitting out at room temperature for more than 1 to 2 hours.

When you’re ready to enjoy one, just let it sit out for 15 to 30 minutes to reach room temperature or enjoy them right from the fridge if you like them a little chilled (or opt for a fully chilled pumpkin dessert like mini pumpkin pie cheesecakes (no bake)).

Reheat by microwaving for 10 to 15 seconds or warming in a 325°F oven for 5 to 8 minutes until warmed through.

To freeze, wrap muffins individually in plastic wrap or foil, place them in a freezer-safe bag or container, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge or let sit at room temperature for a few hours. You can also reheat directly from frozen in a 325°F oven for 10 to 15 minutes.

If you’re planning ahead, these muffins also make an excellent make-ahead treat — bake them a day early, refrigerate, and enjoy knowing their flavors get even better as they rest. The same make-ahead magic applies to homemade fresh pumpkin pie.

Common Questions and Answers

• Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is already sweetened and spiced, which will change the flavor and texture. Stick with plain pumpkin puree for best results. If you do have pumpkin pie filling on hand, save it for a classic pumpkin pie recipe.
• Can I use low-fat cream cheese? You can, but full-fat cream cheese delivers the best flavor and texture for the swirl.
• Can I swap butter for oil? Absolutely! Use melted and cooled butter instead of vegetable oil if you prefer, but keep in mind that oil tends to keep muffins a bit moister.
• Can I make these as a loaf instead of muffins? Yes, use the same batter and cream cheese swirl, bake in a greased loaf pan, and expect a longer baking time — roughly 45 to 60 minutes. Always check doneness by inserting a toothpick into the pumpkin part.
• What if my cream cheese swirl sinks or separates? That usually means the cream cheese or egg yolk was too cold or mixed too much. Make sure both are room temperature and beat until smooth, then gently swirl into the batter.
• Can I make mini or jumbo muffins? Yes! For mini muffins, start checking for doneness around 12 to 15 minutes. For jumbo muffins, plan on 22 to 25 minutes. Always check by poking a toothpick into the pumpkin batter to confirm it’s done.

Storage and Make-Ahead Tips

Once your pumpkin cream cheese muffins have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. Due to the cream cheese, don’t leave them sitting out at room temperature for more than 1 to 2 hours.

When you’re ready to enjoy one, just let it sit out for 15 to 30 minutes to reach room temperature or enjoy them right from the fridge if you like them a little chilled.

Reheat by microwaving for 10 to 15 seconds or warming in a 325°F oven for 5 to 8 minutes until warmed through.

To freeze, wrap muffins individually in plastic wrap or foil, place them in a freezer-safe bag or container, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge or let sit at room temperature for a few hours. You can also reheat directly from frozen in a 325°F oven for 10 to 15 minutes.

If you’re planning ahead, these muffins also make an excellent make-ahead treat — bake them a day early, refrigerate, and enjoy knowing their flavors get even better as they rest.

Common Questions Answered

• Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is already sweetened and spiced, which will change the flavor and texture. Stick with plain pumpkin puree for best results.
• Can I use low-fat cream cheese? You can, but full-fat cream cheese delivers the best flavor and texture for the swirl.
• Can I swap butter for oil? Absolutely! Use melted and cooled butter instead of vegetable oil if you prefer, but keep in mind that oil tends to keep muffins a bit moister.
• Can I make these as a loaf instead of muffins? Yes, use the same batter and cream cheese swirl, bake in a greased loaf pan, and expect a longer baking time — roughly 45 to 60 minutes. Always check doneness by inserting a toothpick into the pumpkin part.
• What if my cream cheese swirl sinks or separates? That usually means the cream cheese or egg yolk was too cold or mixed too much. Make sure both are room temperature and beat until smooth, then gently swirl into the batter.
• Can I make mini or jumbo muffins? Yes! For mini muffins, start checking for doneness around 12 to 15 minutes. For jumbo muffins, plan on 22 to 25 minutes. Always check by poking a toothpick into the pumpkin batter to confirm it’s done.