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pumpkin cream cheese muffins in a baking tin.

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
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 352.85 kcal

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.
Keyword pumpkin cream cheese muffins, pumpkin muffins