These pumpkin cream cheese muffins are soft, spiced, and topped with a rich cream cheese swirl for a bakery-style treat at home. They make a cozy breakfast, snack, or dessert for fall and beyond.
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and pumpkin pie spice.
In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Spoon the pumpkin batter into the muffin cups, filling each about 2/3 full. Add a generous dollop of the cream cheese filling on top of each muffin, then lightly swirl it into the batter with a toothpick or knife.
If desired, sprinkle the tops with chopped nuts and pepitas.
Bake for 18 to 22 minutes, or until the muffins are set and a toothpick inserted into the pumpkin portion comes out mostly clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature.
Notes
For the best texture, avoid overmixing the batter. Store leftover muffins covered in the refrigerator for up to 4 days, and warm briefly before serving if desired.