Pumpkin season is here and with it the time to prepare our favorite Fall treats. If you’re not doing so already and you’re looking to satisfy your pumpkin craving, try these Pumpkin Cream Cheese Muffins with the fresh flavors of the season. Enjoy!!

Pumpkin Cream Cheese Muffins recipe is probably the easiest muffin recipe, ever! Here you will learn to make some awesome muffins with pumpkin and cream cheese.

Pumpkin puree is the way to go in this recipe, but you can replace it with pureed pumpkin or cooked pumpkin in a can. I used 2% milk, which was the consistency that I prefer, but you can use whole milk to get a richer, creamier muffin. I used 2% plain yogurt to get the creaminess without the need for sour cream, but you can use whole or non-fat yogurt in its place. I hate the taste of sour cream, so I used my food processor to blend in the sour cream, but if you’re not a fan, you can just use milk in its place. The recipe makes about 16 muffins, which makes it perfect for the freezer.

This dish may seem to be a sophisticated autumn-themed meal, but it’s really a simple muffin recipe that transforms traditional pumpkin cheesecake into a muffin. These delicious pumpkin cream cheese muffins have a delicate texture and a zesty cream cheese filling in each mouthful. There are three parts to the recipe. First, a few pantry items are used to make the muffin batter (flour, baking powder, sugar, cinnamon, and eggs). After that, make the crumb topping using sugar, flour, cinnamon, and melted butter. Cream cheese, one egg yolk, and a pinch of sugar are whisked together to make the cream cheese filling. These muffins will undoubtedly become an autumn staple. It’s also ideal for a sweet morning treat.


Pumpkin Cream Cheese Muffins Recipe

The Pumpkin Cream Cheese Muffins are made up of three parts that must be prepared individually. Make the crumb topping first. Just before baking, this will be sprinkled on top. To create the topping, combine sugar, flour, cinnamon, and melted butter in a mixing bowl and set aside.

To make the muffin batter, whisk together the dry and wet components separately before combining them. It’s critical not to overmix the mixture, since this will result in thick muffins.

Finally, mix the cream cheese, sugar, and egg yolk until smooth to make the cheesecake filling.

Pour a little amount of batter into each muffin pan, then top with a dollop of cream cheese filling. Sprinkle the crumb topping on top of the final amount of batter. Bake till golden brown, then serve!



Although the muffins are not appropriate for keto or vegan diets, you may make them gluten-free by using gluten-free flour.

Although these muffins aren’t the healthiest, they do include pumpkin, so at the very least you’re getting some vegetables!

Add pecans or walnuts to the muffin mixture before baking to take these muffins to the next level!

You may also save time by sprinkling sugar on the muffins before baking instead of the streusel topping used in this recipe. Alternatively, you may leave the toppings off and just swirl the cheesecake on top.

By removing the crumb topping and putting whipped cream or buttercream icing on top, the muffins may be transformed into cupcakes.

Use a square baking pan to create a bar version of these Pumpkin Cheesecake Muffins. Half of the batter should be spread on the bottom, followed by dollops of cream cheese on top. Finish with the rest of the batter, followed by the crumb, and bake as usual.

You may also use a packaged cake mix if you want to save time. Just keep an eye out for pumpkin taste.

What Is The Best Way To Store Pumpkin Cheesecake Muffins?

The Pumpkin Cheesecake Muffins must be kept refrigerated since they include cream cheese. They should be kept in an airtight container.

Pumpkin Cream Cheese Muffins: Can They Be Freezed?

The muffins may be frozen, however the texture will be different owing to the cream cheese. Instead, try to savor them while they’re still warm. If you’re in a hurry, wrap them in plastic wrap and store them in the freezer for up to one month.

You Might Also Enjoy These Recipes

Here are a few more pumpkin-inspired dishes to try!

Spiced Pumpkin Cake

Pie made with pumpkin

Pumpkin Cream Cheese Bars

Bread made with pumpkin


Preheat the oven to 220 degrees Celsius (450 degrees Fahrenheit). 12 muffin tin cups, greased To make the crumbs, combine all of the ingredients in a mixing bowl.


To make the muffin batter, add flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.


Separately whisk the eggs, pumpkin puree, vegetable oil, and milk. Combine all ingredients in a mixing bowl and whisk until a smooth batter develops (be careful not to overwork the batter).


To make the cheesecake filling, just combine all of the specified ingredients in a mixing bowl.


Half-fill each muffin cup with batter. Top with a dollop of cream cheese filling and the remaining batter.


Crumbles should be sprinkled on top.


Bake the muffins for 5 minutes at 220°C (450°F), then reduce the temperature to 180°C (350°F) for another 15 minutes.


The muffins may be served at room temperature or cold.

Pumpkin Cream Cheese Muffins Recipe Ingredients: 2 Eggs 1 cup of Pumpkin puree 2 cups of all-purpose flour 1 cup of sugar A pinch of salt 1 tsp of baking powder 1/2 tsp of baking soda 1/2 tsp of cinnamon 1/4 tsp of nutmeg 1/4 tsp of ginger 1/2 cup of butter 1 cup of cream cheese Directions: Preheat the oven to 350 F. In a large bowl, combine eggs, pumpkin puree, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and ginger. Mix well. In a small bowl, cream together butter and cream cheese. Add cream cheese mixture to the. Read more about pumpkin and cream cheese recipes and let us know what you think.

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