Description
These muffins are soft, spiced, and filled with a tangy cream cheese swirl that bakes right into the center—like a mini cheesecake wrapped in pumpkin perfection. Topped with crushed graham crackers, they deliver full-on pumpkin pie vibes in muffin form. Great for brunch, dessert, or gifting.
Ingredients
Pumpkin Muffin Base
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
1 cup (244g) pumpkin puree (not pie mix)
2 large eggs
1/4 cup (60ml) milk
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 3/4 cups (218g) all-purpose flour
Cream Cheese Swirl
8 oz (226g) cream cheese, softened
1/3 cup (67g) granulated sugar
1 tsp vanilla extract
Topping
1/2 cup crushed graham crackers (optional)
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
In a large bowl, whisk sugar, oil, pumpkin, eggs, milk, and spices. Stir in baking soda, salt, and flour until just combined.
In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
Fill each muffin cup 2/3 full with pumpkin batter. Spoon about 1 tbsp of cream cheese mixture into the center of each and swirl gently with a toothpick.
Sprinkle with crushed graham crackers if using.
Bake 18–22 minutes or until a toothpick inserted near the edge comes out clean.
Cool before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 260 / Muffin
- Fat: 12g / Muffin
- Carbohydrates: 34g / Muffin
- Protein: 3g / Muffin