Viral Pumpkin Cream Cheese Muffins (30 Minutes)
Soft pumpkin muffins with a creamy cheesecake swirl, spiced with cinnamon and ginger. The viral fall bake taking over TikTok, ready in 30 minutes.
Method
- Heat the oven to 350°F (180°C, gas 4) and line a 12-cup muffin tin with paper cases.
- Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl.
- In a second bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil and vanilla until smooth.
- Stir the wet mixture into the dry mixture until just combined — a few small lumps are fine.
- Beat the cream cheese with the powdered sugar until smooth. Fill each case two-thirds full with batter, add a spoonful of the cream cheese mixture on top, then swirl once with a knife.
- Bake for 18 to 20 minutes, until a toothpick in the pumpkin part comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.
Soft pumpkin muffins with a creamy cheesecake swirl, spiced with cinnamon and ginger. The viral fall bake taking over TikTok, ready in 30 minutes.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 4 g
- Carbs
- 35 g
- Fat
- 11 g
- Fibre
- 2 g
- Sugar
- 20 g
- Sodium
- 230 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
One swirl is enough — over-swirling mixes the cream cheese into the batter and the marbled top disappears. The toothpick test only works in the pumpkin part, as the cream cheese stays soft.
Substitutions
- Pumpkin puree — the same amount of roasted sweet potato puree
- Vegetable oil — melted butter or light olive oil
- Cream cheese — mascarpone for a milder swirl
Serving suggestions
Serve warm with coffee or chai, or pack into lunchboxes once fully cooled.
Storage
Up to 3 days in an airtight container in the fridge, or 2 months in the freezer.
Reheating
Warm in the microwave for 15 to 20 seconds, or in a 300°F (150°C, gas 2) oven for 5 minutes.
Equipment
- 12-cup muffin tin
- Paper muffin cases
- 2 mixing bowls
- Whisk
- Wire rack
Variations
- Streusel top: sprinkle a mix of 2 tablespoons flour, 2 tablespoons brown sugar and 1 tablespoon cold butter over the muffins before baking
- Chocolate chip: fold 1/2 cup chocolate chips into the batter
Why it works
Pumpkin puree keeps the crumb moist without extra fat, and the tangy cream cheese swirl cuts through the sweet spiced batter so each bite stays balanced.
Frequently asked questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, so the muffins turn out too sweet and too wet. Use plain pumpkin puree.
Why did my cream cheese swirl sink?
The batter was too thin or the cases were overfilled. Fill each case only two-thirds full and keep the cream cheese dollop on top of the batter, not pressed in.
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