Description

These budget-friendly pumpkin cream cheese muffins are foolproof, moist, and feature a tangy cream cheese swirl. Perfect for fall breakfasts or snacks, they use simple pantry ingredients and require only one bowl.

Ingredients

Scale

15 oz (1 can) 100% pure pumpkin puree
2 cups (250g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of salt
8 oz (225g) full-fat brick-style cream cheese, softened
1/2 cup (100g) granulated sugar (divided)
1/2 cup (110g) packed brown sugar
1/2 cup (120ml) vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
1 tbsp milk (optional, for cream cheese consistency)
1 tbsp flour (optional, for cream cheese consistency)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, and salt.
In a separate medium bowl, whisk the eggs. Add granulated sugar, brown sugar, vegetable oil, and pumpkin puree. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Fold together with a spatula until just combined; do not overmix.
In a small bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar and vanilla extract until smooth. Adjust consistency with milk or flour if needed.
Divide the pumpkin batter evenly among the 12 muffin cups (about 2 tablespoons per cup).
Dollop about 1 tablespoon of the cream cheese mixture on top of the batter in each cup. Gently swirl with a knife or toothpick to create pockets.
Bake for 20-22 minutes, or until the tops are springy and a toothpick inserted into the pumpkin part comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Ensure baking soda is fresh for proper rising. Do not overmix the batter to avoid tough muffins. Room temperature ingredients emulsify better. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use block-style dairy-free cream cheese.

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 24
Sodium: 250
Fat: 12
Saturated Fat: 4
Carbohydrates: 38
Fiber: 2
Protein: 5

Keywords: pumpkin muffins, cream cheese muffins, fall baking, budget-friendly recipes, easy muffins, gluten-free options, meal prep