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Pumpkin Cream Cheese Muffins

October 24, 2010
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If you bake just once this fall, you must make these cream cheese pumpkin muffins.  They are delicious beyond words…the combination of pumpkin spice and soft cream cheese is irresistible.  They’re not overly sweet either so they make a fun snack or breakfast treat.  The extra sugary topping was nice, but not necessary so I’d say skip it if you’re in a rush.  Also, make sure to think ahead when making these as the cream cheese filing  has to be chilled in the freezer for a few hours before it’s ready to slice and bake.

Pumpkin Cream Cheese Muffins

from Annie’s Eats

Cream Cheese Filling

  • 8 oz. cream cheese, softened
  • 1 cup confectioners’ sugar

1) Combine cream cheese and sugar in a medium bowl and mix well until smooth.

2) Wrap in a piece of plastic wrap and shape into a log 1½-inches in diameter.  Smooth the plastic wrap tightly around the log.

3) Transfer to the freezer and chill until at least slightly firm, at least 2 hours.


  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cloves
  • 1 tbsp. plus 1 tsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree (canned is fine too)
  • 1¼ cups vegetable oil

For the topping:

  • ½ cup sugar
  • 5 tbsp. flour
  • 1½ tsp. ground cinnamon
  • 4 tbsp. cold unsalted butter, cut into pieces

Preheat the oven to 350˚ F and line muffin pans with paper liners.

1) In a medium bowl combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and mix.

2) In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.

3) With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

4) To make the topping, combine the sugar, flour and cinnamon in a small bowl and mix.  Add in the butter pieces and cut into the dry ingredients with your hands until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

5) Fill each muffin well with a tablespoon of batter.

6) Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.

7) Divide the remaining batter among the muffin cups, making sure to cover the cream cheese completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

8 ) Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.

3 Comments leave one →
  1. October 24, 2010 9:06 pm

    Oooh, I love the creamy middle in these muffins. What a treat. Yum!

  2. October 25, 2010 9:26 am

    the centers look so awesome! love that you didn’t scimp on the filling 🙂

  3. October 26, 2010 3:11 pm

    yum…these muffins look delish, and of course i like them because they are pumpkin! 🙂

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