Pumpkin Cream Cheese Muffins
Since these Chocolate Chip Pumpkin Muffins are always a hit on my blog, I knew I had to share this cream cheese swirl version. These easy Pumpkin Muffins with Cream Cheese taste and smell like fall! Now that the weather’s getting cooler, they are perfect for making on a lazy Sunday morning and take less than 30 minutes to bake. And if you’re not aware, I have a TON of pumpkin recipes you’ll love if you’re a sucker for pumpkin. Don’t miss these Pumpkin Baked Oatmeal, Pumpkin Muffins or this Pumpkin Bread.
Ingredients
Here’s everything you need to make these Pumpkin Muffins with a sweet cream cheese filling. See exact measurements in the recipe card below:
Cheaper than buying a muffin at Starbucks: For the same price of buying one, you can make the whole batch! Healthier: Less fat and sugar
If you make them, share your photo and tag me! Don’t forget to pin them to your Pinterest Board to make later!
Flour: White whole wheat and all-purpose flours Sugar: I used raw sugar, but any kind will work. Baking Soda helps the muffins rise. Spices: Pumpkin pie spice, nutmeg, cinnamon Salt balances the sweetness. Pumpkin: Buy canned pumpkin puree, not pumpkin pie filling. Oil: I used coconut oil, but you can use any kind, like canola, vegetable oil, or olive oil. Vanilla Extract for flavor Cream Cheese Topping: I use 1/3-less fat cream cheese but full fat cream cheese works, sugar, egg yolk, vanilla
How to Make Pumpkin Muffins with Cream Cheese
Pumpkin Muffin Variations
Sugar: Swap raw sugar for granulated or brown sugar. Flour: Use all white whole wheat or all-purpose flour, depending on what you have. Gluten-Free Pumpkin Muffins: I haven’t tried it, but if you’re gluten-free, use a GF flour, like Cup4Cup. If you try it, comment below to let me know how they turned out! Spices: If you’re out of pumpkin spice but have the individual components, add more cinnamon and nutmeg along with ginger, cloves, and allspice. Add nuts: Chopped walnuts or pecans would be nice. Oil: Sub coconut oil for whatever kind you have available. Pumpkin Bread: To make these muffins into a quick bread, pour the batter into a loaf pan and increase the baking time to about 50 minutes. To test for readiness, insert a toothpick in the center – when it comes out clean, remove the pan from the oven. Mini Pumpkin Muffins: Pour the batter into a mini muffin tin and top with one teaspoon of cream cheese. Bake at 350°F for approximately 20 minutes, checking them with a toothpick.
How To Store These Healthy Pumpkin Muffins
It’s best to refrigerate the pumpkin muffins you don’t eat because of the cream cheese swirl. You can freeze them, but I personally think they taste better fresh or refrigerated. They will keep for up to five days. Freeze the leftovers in a resealable plastic bag, label it with the name and date, and freeze for up to three months. Let them thaw to room temperature before eating.
More Pumpkin Breakfast Recipes You’ll Love
Pumpkin Baked Oatmeal Cups Pumpkin Banana Bread Pumpkin Spiced Quinoa Breakfast Cookies Pumpkin Spice Pancakes with Pumpkin Butter Pumpkin Oatmeal Smoothie
