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Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
witchywoman

witchywoman

There's nothing I like better than a certain coffee chain's 'Pumpkin Spice Latte' and one of their 'Pumpkin Cream Cheese Muffins.' I don't like paying the price, so I cloned them to the best of my ability at home.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir the flour, cinnamon, nutmeg, allspice, cloves, pumpkin pie spice, cardamom, ginger, salt, and baking soda together in a bowl.
  3. Beat the brown sugar and the eggs together with an electric mixer in a large bowl until smooth. Add all the vegetable oil and the pumpkin; continue beating until integrated. Pour the flour mixture into the egg mixture and beat until just incorporated.
  4. Fill the prepared muffin cups about half-full with the batter. Spoon about 1 teaspoon cream cheese into the center of each muffin cup and poke it down into the middle of the batter with a finger. Sprinkle the sunflower seeds over each muffin.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Let cool in pan 5 minutes and remove to a rack to cool completely. Be extra careful; the cream cheese stays hot for a while!
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Christina
55

Christina

9/16/2011

If I could give this recipe more than 5 stars, I would, they are absolutely DELICIOUS! I made these exactly as written, except I topped mine with a walnut streusel topping before baking instead of just plain nuts. I loved how quick and easy these were to make too...just used a bowl and a whisk and they came together in a snap! I got 20 regular sized muffins out of the recipe and I baked them @ 325 for only 14 minutes (HOT oven). Laurrie, this recipe is PERFECT...Thanks for sharing. :)

witchywoman
38

witchywoman

11/11/2011

I wrote the recipe and then, after reading everyone's reviews, promptly remade it. This time I used about 3 tablespoons of powdered sugar and a teaspoon of rum extract in the cream cheese and I made an almond struesel for the top. I agree with you all, it's way better with the cream cheese sweetened and flavored. Thanks for the feedback.

*girl*
31

*girl*

10/8/2011

These were really good muffins. I added a little powdered sugar to the cream cheese. I found that it was easier to fill the muffin cups part way, add the cream cheese, and then put another spoon of the batter on top. This keeps your cream cheese at the center instead of at the top of your muffins. Next time I will double the cream cheese mixture so that I have more of it in the middle. Thanks for a great recipe!

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