Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping.

Pumpkin Cream Cheese Muffins

These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! They take less than 30 minutes to bake and the best part, these pumpkin muffins are under 200 calories! SO much lighter than any bakery or Starbucks muffins. Most pumpkin recipes use at least 1/2 cup butter or oil but these only use 2 tablespoons for the whole batch. Thanks to the canned pumpkin, they are so moist without adding a ton of butter or oil.

These pumpkin muffins taste and smell like fall! And now that the weather’s getting cooler, these are perfect for baking on a lazy Sunday morning. And if you’re not aware, I have a TON of pumpkin recipes! If you’re a sucker for pumpkin, you’ll love all these other pumpkin recipes in my collection!

Pumpkin Muffin Notes

• You can make this into a quick bread, simply pour it into a loaf pan and increase the cook time. To test for readiness, insert a toothpick in the center, when it comes out clean they are cooked.

How To Store Pumpkin Cream Cheese Swirl Muffins

• It’s best to refrigerate the muffins you don’t eat because of the cream cheese swirl. You can freeze them, but I personally think they taste better fresh or refrigerated.
• Freeze the leftovers in resealable plastic bags and label the name and date, freeze for up to 3 months. Let them thaw to room temperature before eating.