Amazing 250-Calorie Pumpkin Spice Cream Cheese Muffins

Oh, you know that feeling when the air gets that crisp edge and all you want to do is pull out your favorite oversized sweater and bake something gloriously autumnal? That’s the exact vibe I was chasing when I nailed this recipe for Pumpkin Spice Cream Cheese Muffins. Forget dry, crumbly muffins, because these are the real deal. We’re talking about moist, perfectly spiced pumpkin cake enveloping a soft, slightly tangy ribbon of cream cheese.

I used to struggle with the swirl disappearing completely—it would just blend into the pumpkin batter! We spent three whole weekends messing with the ratios until I figured out the secret: using just a touch of extra fat (that egg yolk!) and making sure to swirl *gently* after filling the cups about three-quarters full. Trust me on this, once you master that technique, these muffins become your absolute go-to fall treat. They smell incredible baking, too.

Why You Will Love These Pumpkin Spice Cream Cheese Muffins

Honestly, why wouldn’t you love them? They hit every single mark for perfect fall baking. If you’ve been looking for that ideal balance between cozy spices and a rich, decadent center, this is it. Check out why these little beauties are always the first to disappear off my cooling rack:

• They are unbelievably moist! The subtle addition of oil in the batter keeps them tender for days.
• That gorgeous cream cheese swirl is the perfect creamy contrast to the warm pumpkin spice flavor. It’s luxurious!
• Prep time is crazy fast—we’re talking about 15 minutes max before they go into the oven. Perfect for a busy morning.

If you want another quick fall option, you should definitely check out my recipe for apple cinnamon muffins—they bake up just as fast!

Essential Ingredients for Perfect Pumpkin Spice Cream Cheese Muffins

Getting these muffins right starts and ends with good quality ingredients, and you absolutely have to keep your two mixtures separate until the very last second! The best part of this recipe, in my opinion, is how it uses pantry staples to create that stunning bakery look. Don’t skip the spices, they are what make this taste like cozy autumn in a wrapper. If you need another easy grab-and-go flavor, my jam muffins are fantastic too!

For the Cream Cheese Swirl Filling

This little addition is what elevates it from a standard pumpkin muffin to something really special. The most crucial thing here is temperature!

• 4 ounces of cream cheese—it absolutely has to be fully softened so you don’t end up with lumps when you beat it.
• 2 tablespoons of granulated sugar—just enough to sweeten it slightly.
• 1 large egg yolk—this is my trick to making the swirl rich and stable!

For the Pumpkin Spice Cream Cheese Muffins Batter

This is our dry mixture and our wet mixture working together. Remember: use 100% pumpkin puree, not the pie filling, or these will be way too sweet!

• Dry Ingredients: 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt. Whisk these well!
• Wet Ingredients: 1 cup granulated sugar, 1/2 cup packed brown sugar (that molasses note is key!), 1/2 cup vegetable oil, 2 large eggs, 1 cup pumpkin puree (please check the can!), and 1/4 cup milk.

Step-by-Step Instructions for Pumpkin Spice Cream Cheese Muffins

Okay, let’s get these beauties into the oven! This process is quite quick, which is why I love making these on a Saturday morning instead of the weekend. First things first, we need the oven screaming hot—preheat to 375 degrees F (190 degrees C) and make sure those muffin tin cups are lined or nicely greased. We are going for speed here, so having everything ready is half the battle!

Preparing the Cream Cheese Filling

We mix this first so it’s ready to go when the batter is finished. In a small bowl, you just need to beat that softened cream cheese until it looks nice and creamy. Then, beat in the 2 tablespoons of sugar and that magical extra egg yolk until everything is completely smooth. Set this aside.

Mixing the Pumpkin Spice Cream Cheese Muffins Batter

Remember how we separated the ingredients? Now we put it together! Whisk all your dry ingredients (flour, baking soda, all those wonderful spices, and salt) in one large bowl. In a second bowl, cream together your sugars and oil, then beat in the eggs one at a time. Stir in the pumpkin puree and milk until it’s *just* combined. Now, add the wet things to the dry things. Listen to me: Mix this batter until you see no major streaks of flour remaining, and then STOP. Seriously, stop mixing! Overmixing develops gluten, and that gives you tough, chewy muffins instead of light, fluffy ones. We want tenderness!

Assembling and Swirling the Pumpkin Spice Cream Cheese Muffins

This is where the magic happens! Fill each muffin cup about one-third full with that lovely pumpkin batter. Next, just drop about 1 teaspoon of that cream cheese mixture right into the middle of that batter. Now, take a toothpick or a small, thin knife and gently swirl it—don’t stir it completely! You want that ribbon effect. Then, fill the rest of the cup, leaving about a quarter-inch of space at the top for rising.

Baking and Cooling

Pop them in the hot oven for about 18 to 22 minutes. You’ll know they are done when a toothpick stuck right into the center of a muffin comes out clean—not wet batter, just a few moist crumbs adhering to it. Let them sit in the hot tin for just a few minutes. If you try to pull them out right away, they might break! Then, transfer them carefully to a wire rack to finish cooling completely.

For even quicker results once you get the hang of the batter timing, take a peek at my instructions for banana oatmeal muffin bites—they fly out of the oven even faster!

Tips for Making the Best Pumpkin Spice Cream Cheese Muffins

You know I’m all about tweaking and perfecting recipes until they sing, and these pumpkin spice cream cheese muffins are no exception! We have the base recipe down, but a few little secrets can take them from great to absolutely unforgettable. Don’t be afraid to make small adjustments based on what you have on hand or what your taste buds prefer!

First up, let’s talk spices. The recipe calls for a standard mix, but if you are a true spice lover—like me—you absolutely have to boost that cinnamon. I often increase the cinnamon to 1 1/2 teaspoons. It just makes the whole house smell like fall, you know? It really deepens the warmth against the sweet pumpkin.

Another thing I’ve experimented with is the liquid component. If you want to lighten these muffins up just a tiny bit or add a nice background tanginess that cuts through the sweetness of the swirl, try swapping out the milk for Greek yogurt. Don’t use regular yogurt because it’s too thin; the Greek variety adds fantastic body and a lovely little sour note. It works just like magic, honestly!

If you want to explore some other amazing fall flavors without cream cheese, I highly recommend trying out my recipe for vegan apple spice muffins! They use a totally different approach but offer that same cozy vibe. Happy experimenting!

Storage and Reheating Instructions for Pumpkin Spice Cream Cheese Muffins

These pumpkin spice cream cheese muffins are just as good on day two or three, provided you store them correctly! Because they have that rich cream cheese swirl, we have to be a little mindful of where they live in the kitchen.

If you plan on eating them all within about 36 hours, keeping them on the counter is totally fine. Just make sure they are completely cool first—warm muffins sweat, and that leads to sogginess. Pop them into an airtight container. I usually line the bottom of the container with a paper towel first; this helps absorb any residual moisture from the steam. They are best kept at room temperature for maximum tenderness.

If you need them to last longer, or if your kitchen is unusually warm, the fridge is your friend. Storing them in the refrigerator keeps them safe for up to a week. Remember, the cold tends to firm everything up, so they might taste a little dense straight out of the fridge. I find this is the perfect time to warm them up a little bit!

To bring them back to that glorious, fresh-from-the-oven state, here’s what you do: skip the microwave if you can, because it gets muffins spongy fast. Instead, wrap a single muffin in a paper towel and heat it in the toaster oven or a conventional oven set to about 300 degrees F for about 5 to 7 minutes. That gentle heat melts the cream cheese swirl just slightly and makes the pumpkin part smell amazing again. It works every time!

Frequently Asked Questions About Pumpkin Spice Cream Cheese Muffins

I always get so many great questions when I share recipes that have a swirl! It means you all are really getting into the baking spirit, and I love that. Here are some of the most common things people ask me when they are making these glorious pumpkin spice cream cheese muffins.

Why does my cream cheese swirl sink to the bottom of the muffin?

This is the most common issue, and it almost always comes down to two things. Number one: temperature. If your pumpkin batter is too warm, it stays too liquidy, and the heavier cream cheese mix sinks right through it. So, make sure your batter isn’t sitting out too long! Number two, are you swirling gently enough? If you mix vigorously with the toothpick, you actually break the batter’s structure and let the swirl fall through. Take a small toothpick or butter knife and just make one or two quick, gentle figure-eights right above the batter line. That keeps the swirl nicely suspended near the top!

Can I substitute the oil, or use a different vegetable?

For the oil, you certainly can try swapping it out! Applesauce works in a pinch if you want to reduce fat, but I won’t lie—it changes the texture slightly. It makes them a bit more cake-like than the rich, tender crumb you get from oil. As for swapping pumpkin, yes, you can absolutely use canned sweet potato puree instead! It works exactly the same way and gives the muffins a slightly deeper, earthier flavor, which is fantastic with the cream cheese.

Can I make these muffins vegan?

That’s a big ask, because we have dairy in the cream cheese swirl and eggs in the batter! To make this recipe vegan, you’d need to tackle the swirl with a vegan block cream cheese substitute, which bakes up differently. For the batter, you’d need flax eggs or commercial egg replacer, and you’d have to swap the milk for a non-dairy version like oat or soy. Honestly, it would be easier to find a dedicated vegan pumpkin muffin recipe, because this one relies so heavily on the structure provided by those eggs and dairy fats. You might love checking out my vegan apple spice muffins if you need a totally plant-based option!

How do I make sure my pumpkin spice flavors are bold enough?

If you feel like your spices aren’t popping enough, it usually means one of two things: your spices are old, or you need more cinnamon! I mentioned this before, but those spices lose their punch fast. If your spices have been sitting in the cabinet since last fall, it’s time for a refresh. Also, for a serious flavor boost, I always add just a tiny pinch more cinnamon to the main batter than the recipe calls for. It complements the pumpkin so perfectly.

If you end up trying these and want to compare them to another favorite, my recipe for banana chocolate chip muffins is another winner!

Serving Suggestions for Your Pumpkin Spice Cream Cheese Muffins

Look, these muffins are totally delicious all on their own. Thanks to that sweet cream cheese swirl, they don’t actually need a ton of extras. But since we’re leaning into that cozy fall experience, presentation and pairing matter!

The absolute best way to enjoy one of these warm is with a piping hot beverage. Seriously, the combination of the spiced muffin and something warm is pure comfort. You can’t go wrong pairing it with a classic black coffee or a strong cup of black tea. If you want to go all the way into the season, you have to try making my Ultimate Fall Spice Latte to go alongside them—it’s like eating dessert for breakfast!

If you prefer a little something spreadable, skip the butter! The cream cheese inside is decadent enough. Instead, warm up a little dollop of maple syrup or maybe some salted caramel sauce and drizzle it right over the top of the muffin when you serve it. It looks fancy but takes zero extra time. They are perfect served warm with a dusting of powdered sugar, too, just to highlight that beautiful dome top. Enjoy, because you earned it!

Estimated Nutritional Data for Pumpkin Spice Cream Cheese Muffins

Now, I know we bake for love and comfort, not usually for the numbers on a label, but it’s good to know what you’re dealing with, right? Especially when they taste this rich! Here are the rough estimates for one of these beautiful pumpkin spice cream cheese muffins based on the standard ingredients listed above.

Just a quick note before you dive in: these are definitely a treat! Because we use oil and that lovely cream cheese swirl, they pack a good punch of flavor and fat, but that’s what makes them so wonderfully satisfying. These figures are just estimations based on typical pantry ingredients, so yours might vary a tiny bit depending on your exact brand choices.

• Serving Size: 1 muffin
• Calories: About 250 (Wow, they sneak up on you!)
• Total Fat: Around 13 grams (That includes about 3 grams of satisfying saturated fat.)
• Carbohydrates: Roughly 32 grams
• Sugar Content: Approximately 25 grams (The good kind, balanced by the spices and pumpkin!)
• Protein: About 4 grams
• Fiber: A small boost at 1 gram
• Cholesterol: Around 45 mg

See? Totally worth it for the flavor! They’re rich, they’re spiced, and that swirl adds just the right amount of indulgence for a perfect breakfast or afternoon snack. Treat yourself!

Share Your Delicious Pumpkin Spice Cream Cheese Muffins

I put my heart and soul into making sure this recipe for pumpkin spice cream cheese muffins delivers pure autumn joy every time you bake it, and now I genuinely want to see yours! Seriously, nothing makes me happier than when I hear you all have been busy in your kitchens bringing these to life.

Did you try increasing the cinnamon? Did your swirl end up perfectly suspended? Don’t keep all that beautiful crumb and gorgeous swirl to yourself! I absolutely love hearing your successes, and if you ran into a little hiccup, let me know about that too! We’re all learning together here.

Please, if you made these marvelous muffins, leave a rating down in the comments section right below this! Five stars if they made your kitchen smell amazing, of course! And if you snapped a picture on your phone, tag me on social media—I want to admire your swirls! If you have any lingering questions that I missed, feel free to drop them in the comments or send me a quick note through my contact page. Happy baking!

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