pumpkin cream cheese muffins in a baking tin.
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5 from 1 vote

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 352.85kcal
Author: Amy Duska




  • 1 box yellow cake mix
  • 1/2 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
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees and line muffin tins with liners.
  • In a large bowl using an electric mixer, mix the cake mix, pumpkin, egg, pumpkin pie spice and water until fully combined. Fill muffin liners until 3/4 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.



  • 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.


Calories: 352.85kcal | Carbohydrates: 51.57g | Protein: 4.87g | Fat: 14.4g | Saturated Fat: 8.01g | Cholesterol: 55.54mg | Sodium: 385.81mg | Potassium: 210.9mg | Fiber: 2.79g | Sugar: 30.23g | Vitamin A: 5823.51IU | Vitamin C: 1.57mg | Calcium: 134.79mg | Iron: 2.6mg