September 15, 2025
Healthier Pumpkin Cream Cheese Muffins 🎃✨
Pumpkin season is in full swing, and there’s nothing I love more than a warm, spiced muffin fresh out of the oven!! Especially in the comfort of my own home. These pumpkin cream cheese muffins are soft, cozy, and filled with that tangy swirl we all love—but made with a few simple swaps to keep them lighter and more balanced.
They’re the kind of treat you’ll want with your morning coffee, packed into a lunchbox (perks to pack extra for the teacher), or warmed up for an afternoon snack. Sweet enough to feel like dessert, nourishing enough for everyday.
Why You’ll Love These Muffins
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Fluffy + moist: Thanks to pumpkin puree and just the right balance of oil and eggs.
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Cozy spice: A full hit of pumpkin spice makes these taste like fall in a bite.
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Cream cheese swirl: The tangy filling keeps each bite interesting without being too heavy.
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Make-ahead friendly: These store well in the fridge and freezer—hello meal prep win.
The Recipe
Ingredients –
For the Muffins:
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1 ¾ cups all-purpose flour
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¾ cup granulated sugar
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¾ cup brown sugar
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1 teaspoon baking soda
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2 ½ teaspoons pumpkin spice
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15 oz pumpkin puree
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½ cup avocado oil OR EVOO
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2 eggs
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1 teaspoon vanilla extract
For the Cream Cheese Filling:
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4 oz cream cheese, room temperature – can be plant-based
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2 tablespoons granulated sugar (coconut sugar works too)
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1 tablespoon flour
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1 teaspoon milk – can be plant-based
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1 teaspoon vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
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Mix the dry ingredients: In a large bowl, whisk together flour, sugars, baking soda, and pumpkin spice.
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Add the wet ingredients: Fold in pumpkin puree, oil, eggs, and vanilla until just combined—don’t overmix.
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Make the cream cheese filling: Whisk the cream cheese with sugar, flour, milk, and vanilla until smooth.
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Assemble the muffins: Fill each muffin cup about â…” full with batter. Add a spoonful of cream cheese mixture on top, then use a toothpick or knife to gently swirl.
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Bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
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Cool slightly before enjoying… though they’re pretty dreamy warm from the oven. Dip in optional cinnamon sugar coating after cooling!
Storage Tips
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Store in the fridge for up to 5 days.
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Freeze for up to 2 months—just reheat in the oven or microwave before serving.
These muffins are the perfect fall bake: cozy, flavorful, and just a little indulgent. Bake a batch on Sunday and you’ll have the best grab-and-go snack all week long.
✨ If you make them, tag me on Instagram @WhatRobinEats—I love seeing your fall baking moments!
Healthier Pumpkin Cream Cheese Muffins 🎃✨
Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 2 1/2 tsp pumpkin spice
- 15 oz pumpkin puree
- 1/2 cup avocado oil OR EVOO
- 2 eggs
- 1 tsp vanilla extract
Cream Cheese Filling
- 4 oz cream cheese - room temp
- 2 tbsp granulated sugar
- 1 tbsp flour
- 1 tsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease lightly.
- Mix the dry ingredients:Â In a large bowl, whisk together flour, sugars, baking soda, and pumpkin spice.
- Add the wet ingredients: Fold in pumpkin puree, oil, eggs, and vanilla until just combined—don’t overmix.
- Make the cream cheese filling:Â Whisk the cream cheese with sugar, flour, milk, and vanilla until smooth.
- Assemble the muffins:Â Fill each muffin cup about â…” full with batter. Add a spoonful of cream cheese mixture on top, then use a toothpick or knife to gently swirl OR leave as a dollop.
- Bake for 20-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean.
- Cool slightly before enjoying… though they’re pretty dreamy warm from the oven. Dip in optional cinnamon sugar coating after cooling!
