Pumpkin cream cheese muffins made with a spiced cake base and a decadent pumpkin cream cheese swirl are moist delicious perfection.
This pumpkin cream cheese muffin recipe will knock your pumpkin loving socks off! (It’s even better than the Starbuck’s Pumpkin Cream Cheese Muffin, if you ask me). Try it with a yogurt bowl and hot cup of butter coffee!
Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
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Pumpkin Cream Cheese Muffin Ingredients
Muffins
- Spice cake mix – You can use yellow cake mix in a pinch with a tablespoon of pumpkin pie spice, but spice cake mix will work best in this recipe!
- Ginger & Cinnamon – Dried ground.
- Molasses – This is typically found in the baking aisle.
- Oil – Any type of vegetable oil. I’m partial to olive oil.
- Milk – Whole milk is best for this recipe.
- Eggs – Large.
Pumpkin Cream Cheese Swirl
- Cream cheese – Softened to room temperature.
- Sugar – White granulated.
- Pumpkin – We use pure canned pumpkin. Make sure you’re not getting pumpkin pie filling.
Pumpkin, cream cheese, spice cake mix, eggs, molasses, milk, spices.
How do you make pumpkin cream cheese muffins?
⭐ First, in a large mixing bowl combine ginger, cinnamon, molasses, oil, milk and eggs. Add spice cake mix and whisk or blend until smooth.
⭐ Then, in a smaller bowl whisk together cream cheese egg, sugar, and pumpkin.
⭐ Next, pour spice mix batter into lined baking tins until half full. Add pumpkin cream cheese mixture on top and swirl with a knife tip or fork.
⭐ Finally, bake until a toothpick inserted comes out clean. Cool on a wire rack.
Mix spice mix batter ingredients in own bowl, then cream cheese pumpkin batter in a second bowl. Layer into muffin tins, then swirl.
Preparation
Can you make pumpkin cream cheese muffins ahead of time?
Absolutely! You can make these a day or two ahead
How do I add a streusel topping to my pumpkin cream cheese muffins?
Streusel is a doubling recipe (like our easy shortbread cookie recipe). You’ll whisk together 1 part butter, 2 parts flour, and 4 parts sugar (e.g. 1/4 cup butter, 1/2 cup flour, 1 cup sugar). A pinch of salt too, if you’d like.
Add the topping immediately before baking.
How can I make this with the full can of pumpkin puree?
Skip the oil and milk in the spice mix batter and use the remaining pumpkin puree instead! (This is similar to our spiced pumpkin cake recipe).
What can I use instead of a paper liner?
If you prefer not to use a cupcake or muffin liner, you can brush the insides of the muffin tin wells with this magic pan release.
Mix it up by trying a streusal topping!
Leftovers and storage
Do pumpkin cream cheese muffins need to be refrigerated?
Yes, because they are made with a cream cheese swirl, they should be refrigerated.
How long do they last?
These will keep 3 – 4 days in the refrigerator. Store in a sealed air-tight container for best results.
Can you freeze pumpkin cheesecake muffins?
Yes! Allow muffins to cool completely then store in an air tight freezer safe container. They can be frozen for 3 – 4 months.
Thaw overnight in the refrigerator or quickly in the microwave.
Use the tip of a knife or a skewer to swirl the cream cheese mixture.
Tips, tricks, and frequently asked questions
🍩 Pour these into a donut mold for pumpkin cream cheese donuts.
🎂 Use a bundt cake mold to make a pumpkin cream cheese bundt cake.
🧈 Top with a cinnamon streusel for extra yumminess.
I like to make a double batch and freeze some for later.
What to eat with pumpkin cream cheese muffins (serving suggestions)
I love these muffins for breakfast alongside a helping of poached eggs and air fryer bacon. They’re also a wonderful snack warmed in the microwave or toaster oven and topped with whipped butter!
The spices + molasses give this yummy gingerbread undertones.
More delicious muffin recipes to try
- Pancake muffins
- Homemade banana muffins
- The best blueberry muffins
- Paleo banana muffins with hazelnut flour
- Blueberry banana muffins
- See all our muffin recipes!
Other pumpkin recipes you’ll enjoy
- Homemade pumpkin bread
- Pumpkin cheesecake recipe
- Pumpkin waffles
- Baked pumpkin oatmeal
- Pumpkin donuts with maple glaze
- See all our pumpkin recipes!
Look at those swirls!
Tools we love
- Muffin pan with lid – I am a sucker for anything that comes with a fitted lid. This is perfect for storing for later or bringing to a friends!
- Mini muffin pan – This pan can make 24 adorable mini muffins.
- Parchment liners – I love these rustic looking liners!
😍😍😍
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How to Make Pumpkin Cream Cheese Muffins
Pumpkin Cream Cheese Muffins
Ingredients
Muffin batter
- 1 package spice cake mix 15.25 ounce
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ cup molasses
- ⅓ cup vegetable oil
- ½ cup whole milk
- 3 large eggs
Pumpkin Swirl
- 1 8 ounce package cream cheese, softened
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup pure pumpkin puree (about ¼th a 15 ounce can)
Instructions
- In a large mixing bowl combine the ginger, cinnamon, molasses, oil, milk and 3 eggs until smooth. Stir in the spice cake mix.
- In another bowl whisk together the cream cheese, 1 egg, sugar, and pumpkin puree.
- Pour spice mix batter into prepared or lined muffin tins, until about halfway full. Top tins with pumpkin cream cheese batter.
- Use the tip of a knife or a skewer to swirl the pumpkin cream cheese batter into the gingerbread.
- Bake at 350F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Nutrition
Pumpkin Cream Cheese Muffins
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Krystle says
So moist, and I love the cream cheese inside. My favorite Fall breakfast.
Lori Rayner says
Best pumpkin muffins! I am making a double batch and freezing some!
Kristyn says
I am so excited for all the pumpkin recipes. These muffins are some of our favorite! They are the perfect pumpkin flavor!