So, pumpkin pie muffins with a cream cheese swirl are good and all, but I am sure if you have ever gone to make a recipe with pumpkin puree or pumpkin pie filling you have worried about not using the whole can of puree/filling! Recipes usually call for one cup, or half the can or some other odd amount and then you're like..what now? I hate that. So, I present to you a recipe that uses the WHOLE can. *insert chorus of angels singing*
All you need to make Pumpkin and Cheese Cake Muffins
- ONE WHOLE CAN OF PUMPKIN PIE FILLING (You can use a can of pumpkin pie puree in place of pumpkin pie filling and then use 1 tablespoon of pumpkin spice in place of the ¼ teaspoon and use 1 cup of white sugar instead of half a cup)
- 3 Eggs
- Vanilla Extract
- Pumpkin Spice
- Canola Oil
- Brown Sugar
- White Sugar
- All Purpose Flour
- Baking Soda
- Baking Powder
- 1 Block of Cream Cheese (8oz)
How Do I Store my Pumpkin Pie Muffins with a Cream Cheese Swirl?
Store them in the fridge if you don't eat them within a few hours of baking. Think of it like cheesecake! Also these aren't the best frozen because of the cream cheese. They should last about a week in the fridge!
Can I use Pumpkin Puree instead of Pumpkin Pie Filling
YES! See my note section in the recipe card for more information
Really into Fall Baking Right Now? Check out these Recipes Next!
This recipe was developed after The Novice Chef's similar recipe. Mine uses pumpkin pie filling instead of puree, less sugar and less baking soda and I added in baking powder. You can check out her recipe here.
Pumpkin Pie Filling Muffins with a Cream Cheese Swirl
Cream Cheese Swirl
- 1 Package Cream Cheese 8oz (Standard Size) Room Temperature
- 1 Egg YOLK Just the Yolk, Room Temperature
- ¼ Cup White Granulated Sugar
Muffin - Wet Ingredients
- 1 Can Pumpkin Pie Filling See Note if using Pumpkin Puree
- 2 Large Eggs Room Temperature
- 1 Teaspoon Pure Vanilla Extract
- ½ Cup Canola Oil
- ¼ Teaspoon Pumpkin Spice See Note if using Pumpkin Puree
- ½ Cup Brown Sugar
- ½ Cup White Granulated Sugar See Note If Using Pumpkin Puree
- ½ Teaspoon Table Salt
Muffin - Dry Ingredients
- 1¾ Cups White All Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- Line a Cupcake Tin with 12 paper Liners. You might have more batter than 12 cupcakes worth so pull out an extra tin and a few more liners so you have them just in case 🙂Preheat the oven to 375°F
- Mix all of the ingredients until smooth - set aside.
- In a large bowl, Add all of the wet ingredients and mix well.That is the: Pumpkin Pie Filling, Eggs, Vanilla, Canola Oil Pumpkin Spice, Sugars, and Salt.
- Now Sprinkle the flour on top. followed by the baking soda and baking powder. Fold (gently stir by scooping the bottom of the batter to the top) until the flour is combined. Don't over mix.. sad - flat - tough muffins happen when over mixing is involved. Its A-OK to have a few lumps in the batter. 😊
Fil the Muffin Tin
- Fill each paper lined tin about ¾ of the way full. (I use a cookie scoop for this. an ice cream scoop or dry measuring cup works well too.)place 1 tablespoon of cream cheese into the batter. Use a toothpick to swirl the Cream Cheese around.Tip: If you over fill your muffin tin cups then spray the top of your pan with cooking spray or brush with oil so that it is easy to remove the muffins.
- Bake in a 375° F oven for 20-22 mins until the toothpick comes out clean. Look at the tooth pick and be sure its free of wet batter. It can be easy to mistake wet Cream Cheese for wet batter. its ok for the Cream Cheese to be wet. It sets up during cooling. Just make sure your batter is cooked 😀Let them cool for 5-10 mins and then remove to a cooling rack to finish cooling.