Pumpkin Cream Cheese Muffins


Infused with warm Fall spices and swirled with a smooth and luxurious cream cheese topping, these sweet pumpkin muffins will be your absolute favorite pumpkin recipe.


Muffin Batter

  • 2 cups All Purpose Flour
  • 1 cup Plain Yogurt
  • ½ cup Dark Brown Sugar
  • 1 cups Granulated Sugar
  • 2 tsp Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • 2 Large Eggs
  • 15 oz Can Pumpkin Puree (Libbys preferred)
  • 1 tablespoon Pumpkin Pie Spice
  • ⅓ cup Vegetable Oil

Cream Cheese Swirl

  • 8 oz Softened Cream Cheese
  • ¼ cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 Egg Yolk


  1. Preheat oven to 425 degrees and line two 12 cup muffin tins (24 total) with paper liners or lightly spray with non stick spray
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt with a whisk
  3. In another medium mixing bowl, combine canned pumpkin, yogurt, 1 cup granulated sugar, brown sugar, 2 whole eggs, and oil
  4. Add dry ingredients to the wet ingredients and fold with a spatula to combine (do not over mix)
  5. Fill each cup ¾ of the way to the top.
  6. For the cream cheese topping, in a bowl, combine 8 oz room temp cream cheese, granulated sugar, egg yolk and vanilla
  7. Place a 1 teaspoon dollop of the cream cheese mixture on top of each batter filled cup
  8. With a toothpick, swirl the cream cheese into each muffin in a figure 8 pattern until slightly mixed
  9. Bake at 425 for 7 minutes. Then turn the heat down to 350 (do not open the oven door) and bake for 8-10 more minutes or until a toothpick comes out clean.
  10. After letting set for 5-10 minutes, remove from the muffin tins and let cool on a wire rack.