These Pumpkin Cream Cheese Swirl Muffins are incredibly moist with a tender crumb, making them the perfect breakfast treat. If you love pumpkin, you should also try my delicious Pumpkin Sweet Rolls.
Where can I find Pumpkin Spice?
You can find my homemade Pumpkin Spice blend in most grocery stores or online. However, homemade spice blends can be stronger than store-bought spices, so you might want to use less than the recipe calls for if using a homemade blend.
How full should the muffin tin be?
To achieve that desirable "muffin top," fill your muffin tin to the top with the pumpkin batter, as I did in the pictures. If you prefer a taller muffin, this is the way to go. However, you can also use muffin liners if you prefer.
Can I make mini Pumpkin Cream Cheese Muffins?
Absolutely! Simply bake them at 350°F for 12-14 minutes. This recipe makes 12 large muffins, so you'll have plenty of mini muffins if you choose to go that route.
Pumpkin Puree vs. Pumpkin Pie Filling
Pumpkin puree is just cooked pumpkin that has been mashed or blended into a smooth texture. It contains no additional seasoning, spices, flavoring, or sugar. On the other hand, Pumpkin Pie Filling already has spices and flavoring added and is sweeter.
How to store and freeze Pumpkin Cream Cheese Muffins
There are a few ways to properly store your muffins. You can keep them at room temperature for up to 48 hours. For longer storage, place them in an airtight container and refrigerate for up to a week. If you want to freeze the muffins, they can keep for up to 3 months in an airtight container or freezer bag.
How to reheat frozen muffins
To reheat frozen muffins, simply remove them from the freezer and let them thaw at room temperature overnight in the refrigerator. Alternatively, you can leave them on the counter for a couple of hours until they reach room temperature.
More Muffin Recipes