Cream Cheese Filled Pumpkin Muffins

Cream Cheese Filled Pumpkin Muffins

46 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h
witchywoman
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 muffins

ADVERTISEMENT

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!

Share It

Reviews (46)

Rate This Recipe
Christina
55

Christina

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

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*

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!

More Reviews

Similar Recipes

Pumpkin Cream Cheese Muffins
(604)

Pumpkin Cream Cheese Muffins

Mini Pumpkin Butterscotch Muffins
(273)

Mini Pumpkin Butterscotch Muffins

Fluffy Carrot Muffins with Cream Cheese Frosting
(144)

Fluffy Carrot Muffins with Cream Cheese Frosting

Pumpkin Muffins with Streusel Topping
(134)

Pumpkin Muffins with Streusel Topping

Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
(36)

Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)

Cranberry Pumpkin Muffins
(34)

Cranberry Pumpkin Muffins

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mini Pumpkin Butterscotch Muffins

>

next recipe:

Gluten-Free Pumpkin Cream Cheese Cake