• Skip to main content
  • Skip to primary sidebar
Amy in the Kitchen
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home / Baked Goods

    Pumpkin Cream Cheese Muffins

    Published: Oct 30, 2019 / Updated: Dec 17, 2021 by Amy / 3 Comments

    • Facebook
    • Twitter
    • Email
    Jump to Recipe | Pin Recipe

    Pumpkin Cream Cheese Muffins are moist and decadent with a luscious swirl of sweetened cream cheese on top!

    You'd never know they were made with a cake box mix!

    Pumpkin cream cheese muffins in a baking tin.

    If you're looking for a super easy to make pumpkin recipe that's perfect for breakfast or dessert, then you really need to try these pumpkin cream cheese muffins!

    They are so moist and the cream cheese swirl makes them extra yummy, just like Starbucks pumpkin cream cheese muffins!

    Throw a cup of chocolate chips into the batter and you'll have yourself some chocolate chip pumpkin muffins that are out of this world!

    Jump to:
    • Ingredients
    • Step by step instructions
    • How do you store pumpkin cream cheese muffins?
    • Can you freeze pumpkin cream cheese muffins?
    • Pumpkin Cream Cheese Muffins

    Ingredients

    • yellow box cake mix - You will only use the dry mix, do not combine other ingredients called for on the box.
    • 1 can of pumpkin puree (15 oz.) - Make sure to get canned pumpkin puree, NOT pumpkin pie filling which has sugar and spices already added.
    • 1 egg - The muffin batter calls for 1 large whole egg.
    • pumpkin pie spice -Pumpkin pie spice is a mixture of cinnamon, nutmeg, ginger, allspice and cloves.
    • cream cheese - I recommend full-fat cream cheese, but reduced or fat-free cream cheese can be used.
    • egg yolk - The cream cheese topping contains 1 egg yolk.
    • sugar - Use white granulated sugar for the topping to keep it a light color. Powdered sugar would work as well.
    • vanilla extract - Either pure vanilla extract or imitation vanilla extract will work in this recipe.

    Step by step instructions

    Preheat your oven to 350 degrees and line a muffin tin with paper liners. In a large bowl combine the cake mix, pumpkin puree, egg, water and pumpkin pie spice together and fill the muffin tins ¾ full.

    Scoops of batter in a paper lined muffin tin.

    Beat the cream cheese, egg yolk, sugar and vanilla in a separate bowl with an electric hand mixer until smooth.

    Cream cheese frosting in a mixing bowl.

    Use a spoon to drop 1 tablespoon of the cream cheese mixture on top of each muffin.

    Create swirls in the cream cheese mixture by using a toothpick to swirl it around.

    A woman creating swirls in cream cheese with a toothpick.

    Bake the pumpkin muffins for 20 minutes or until a toothpick inserted in the muffin comes out clean.

    How do you store pumpkin cream cheese muffins?

    Store the muffins covered in the fridge for up to 3 days.

    Can you freeze pumpkin cream cheese muffins?

    Freeze the pumpkin muffins for up to 2 months wrapped tightly in plastic wrap to avoid freezer burn. Let thaw in fridge overnight before serving.

    pumpkin cream cheese muffins in a muffin tin.

    Other recipes you might like to try!

    • Pumpkin Pie Crumble Bars
    • Slow Cooker Pumpkin Pie Oatmeal
    • Pumpkin Cream Cheese Monkey Bread
    • Gluten Free Pumpkin Cookies
    • Pumpkin Pie

    Did you make this recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leave a comment below!!

    pumpkin cream cheese muffins in a baking tin.

    Pumpkin Cream Cheese Muffins

    Pumpkin Cream Cheese Muffins are moist and decadent with a luscious swirl of sweetened cream cheese on top! You'd never know they were made with a cake box mix!
    5 from 2 votes
    Print Pin Rate
    prep time: 10 minutes
    cook time: 20 minutes
    total time: 30 minutes
    servings: 12

    Equipment

    • Muffin baking tin
    • electric hand mixer

    Ingredients

    Muffins:

    • 1 box yellow cake mix
    • ½ cup water
    • 15 oz. pumpkin puree 1 can
    • 1 large egg
    • 2 teaspoons pumpkin pie spice
    • 1 cup semi sweet chocolate chips optional

    Cream Cheese Swirl:

    • 8 oz. cream cheese room temperature
    • ¼ cup sugar
    • 1 egg yolk
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat oven to 350°F and line muffin tins with liners.
    • In a large bowl, mix the cake mix, pumpkin, egg, pumpkin pie spice and water until fully combined. Fill muffin liners until ¾ full.
    • Drop a tablespoon of the cream cheese mixture onto the center of each muffin and use a toothpick to create a swirl on top.
    • Bake for 18-20 minutes or until a toothpick inserted into the muffin comes out clean. Remove from oven and let cool.

    Video

    Notes

    • Optional - Add 1 cup of semi sweet chocolate chips to the pumpkin muffin batter to make chocolate chip pumpkin muffins.
    • Store the muffins covered in the fridge for up to 3 days.
    • Freeze the pumpkin muffins for up to 2 months wrapped tightly in plastic wrap to avoid freezer burn. Let thaw in fridge overnight before serving.
    Love this recipe?Share it with your friends on Facebook!
    Nutrition Facts
    Pumpkin Cream Cheese Muffins
    Serving Size
     
    1 muffin
    Amount per Serving
    Calories
    352.85
    % Daily Value*
    Fat
     
    14.4
    g
    22
    %
    Saturated Fat
     
    8.01
    g
    40
    %
    Cholesterol
     
    55.54
    mg
    19
    %
    Sodium
     
    385.81
    mg
    16
    %
    Potassium
     
    210.9
    mg
    6
    %
    Carbohydrates
     
    51.57
    g
    17
    %
    Fiber
     
    2.79
    g
    11
    %
    Sugar
     
    30.23
    g
    34
    %
    Protein
     
    4.87
    g
    10
    %
    Vitamin A
     
    5823.51
    IU
    116
    %
    Vitamin C
     
    1.57
    mg
    2
    %
    Calcium
     
    134.79
    mg
    13
    %
    Iron
     
    2.6
    mg
    14
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    author :Amy Duska
    « Slow Cooker Pumpkin Pie Oatmeal
    Sweet Potato Casserole »
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Trinity Maynard says

      September 05, 2020 at 12:28 am

      I made these muffins and they were amazing! Super easy to make and my family loved them!

      Reply
    2. Helen Mulaparthi says

      October 30, 2019 at 11:49 am

      5 stars
      That looks very delicious. I will try to make them for our church fellowship meal 🙂 Thank you Amy

      Reply
      • Amy Duska says

        October 30, 2019 at 11:59 am

        Thanks Helen! I hope everyone enjoys them! 🙂

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    GET THE
    latest recipes
    Thank you for subscribing!

    Recent Recipes

    • How to Make Quinoa in the Instant Pot
    • Instant Pot Lemon Herb Chicken and Rice
    • Garlic Butter Shrimp Pasta
    • Pasta with Peas and Parmesan

    welcome to my kitchen

    .

    Hi there! I'm Amy, a Certified Holistic Nutritionist. I love to share healthy recipes that are simple and easy to make on a budget … with a few sweet treats to indulge in every now and then!

    More about me →

    Footer

    CONTACT US - SITE POLICIES

    © 2014-2022 Team Duska, LLC

    As An Amazon Affiliate I Earn From Qualifying Purchases.