Tuesday, September 27, 2011

Pumpkin Cream Cheese Muffins

My first recipe off Pinterest!  My mom was flipping through a magazine and said, "I need to make muffins today."  I jokingly said, "I'll make pumpkin cream cheese muffins," and somehow I got stuck with the job.

This is the picture off Pinterest, from the original site, not mine.

Yield 24 muffins


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


  • 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
  • 1 1/2 cups sugar
  • 2 cups pumpkin puree
  • 1¼ cups vegetable oil


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

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving, the cream cheese filling gets very hot.


Despite looking so complex, these were actually incredibly easy to make.  And definitely incredibly delicious.  The recipe is from here, but I cut down the sugar from the original 2 cups.  That's just too much for me, especially with the filling and topping.

I had about a cup of pumpkin puree left over, so I halved the recipe and made just the muffins (no filling or topping) for my kiddos at work.

Check out more on my Recipes page!

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