One of my favorite recipes to make in the Fall is the 2 Ingredient pumpkin muffin recipe. It’s just a can of pumpkin puree and cake mix. The cream cheese gets swirled into the muffins and creates a marbled-looking effect inside the muffins. You are going to love these pumpkin muffins and how easy they are to make.
Summer is quickly coming, school is going back into session, and pumpkin season is upon us once again. The boats are being brought in from the lake and school is starting up again. People are also coming inside again more as the weather starts to get cooler and browsing Pinterest for comforting meals, soups, and pumpkin recipes. These muffins would be great for a quick grab and go breakfast in the morning.
How to Make Pumpkin Cream Cheese Swirl Muffins
- In a bowl, mix together the water, cake mix, and canned pumpkin. Scoop out the batter and place into 24 individual muffin cups.
- In a small bowl, combine the cream cheese, vanilla, egg, and sugar. Beat until well combined. Place a teaspoon of the cream cheese mix on top of each muffin. Use a toothpick to make swirls in the batter.
- Preheat oven to 350. Bake muffins for 20 to 25 minutes or until a tooth pick comes out clean.
Ingredients for Pumpkin Cream Cheese Swirl Muffins
- 1 15 oz box of Spice Cake Mix – Chocolate cake mix would be the only other recommended flavor to use with canned pumpkin if you can’t find Spice Cake Mix. I like using darker-colored cake mixes because then you see the actual swirls of cream cheese inside the muffin, unlike Yellow or White.
- 1 cup of water
- 1 15 oz can of pumpkin puree – no canned pumpkin pie filling please!
- 1 8oz fat free cream cheese – or regular cream cheese
- 1 teaspoon of vanilla – As Ina Garten always says use a good pure vanilla extract. No imitation vanilla please! Vanilla extract is made by combing vodka and fresh vanilla beans to a glass jar. This has to sit for a couple of days for the vodka to smart smelling like vanilla beans. 1 large egg – when baking always use room temperature eggs
- 2 tablespoons of sugar – I have not tested this with sugar substitutes
Tips for Cream Cheese Swirl Muffins
- These pumpkin swirl muffins with cream cheese are only 144 calories per muffin and are 3 smart points each!
- The recipe makes 24 muffins.
- Sugar-free cake mix can be subbed for regular cake mix. I haven’t been able to find sugar-free pumpkin cake mix but sugar-free cake mix can be used.
- Make sure your cream cheese and egg is at room temperature before mixing them. It will be easier to swirl into the muffin batter that way.
Other Recipes to Check Out
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Air Fryer Pizza
Air Fryer Hard Boiled Eggs
Easy Air Fryer Chicken Breast – How Long to Cook
Tiktok Lemon Pasta
Let Me Know What You Think!
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Pumpkin Cream Cheese Swirl Muffins
- Prep Time: 6 min
Cook Time:
20 – 25 min -
Total Time:
20 – 25 min -
Yield:
24 1x -
Category:
Easy -
Method:
Oven -
Cuisine:
American
Description
One of my favorite recipes to make in the Fall is the 2 Ingredient pumpkin muffin recipe. It’s just a can of pumpkin puree and cake mix. The cream cheese gets swirled into the muffins and creates a marbled-looking effect inside the muffins.
Ingredients
- 1 15 oz box of Spice Cake Mix *see notes*
- 1 cup of water
- 1 15 oz can of pumpkin puree
- 1 8oz fat free cream cheese
- 1 tsp of vanilla
- 1 large egg
- 2 tablespoons of sugar
Instructions
- In a bowl, mix together the water, cake mix, and canned pumpkin. Scoop out the batter and place into 24 individual muffin cups.
- In a small bowl, combine the cream cheese, vanilla, egg, and sugar. Beat until well combined. Place a tablespoon of the cream cheese mix on top of each muffin. Use a toothpick to make swirls in the batter.
- Preheat oven to 350. Bake muffins for 20 to 25 minutes or until a tooth pick comes out clean.
Nutrition
- Serving Size: 1
- Calories: 144
- Sugar: 15
- Fat: 1
- Saturated Fat: 1
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
