Pumpkin Cream Cheese Muffins
Amy Duska
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 Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12
Calories 352.85 kcal
Muffin baking tin
electric hand mixer
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
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.
Keyword pumpkin cream cheese muffins, pumpkin muffins