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pumpkin cream cheese muffins in a baking tin.

Pumpkin Cream Cheese Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Amy Duska


  • Muffin baking tin
  • electric hand mixer



  • 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


  • 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.


  • 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.


Serving: 1muffin | 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