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Pumpkin Cream Cheese Muffins


My parents recently visited, and I thought these muffins would be the perfect snack for us to enjoy in the morning.  My mom and I made these the night before so they would be fresh.  We haven’t baked together in a long time, so I had so much fun making these!  I haven’t had a baking buddy in a long time 🙂  These muffins dirty a lot of dishes, but they were really good and definitely worth it!  They were very moist with a full pumpkin flavor.  The cream cheese added a great dimension to the overall flavor, and it’s hard to beat a struesel topping.  These muffins are great on fall mornings, and I could see them being a great addition to a tailgate for an early football game! (Clemson is famous for having noon games).

Pumpkin Cream Cheese Muffins
Source: Country Living

8 ounces cream cheese3 eggs

2 ½ cups sugar

2 ½ cups flour

¼ cup pecans, roughly chopped

3 tablespoons butter, melted

2 ½ teaspoons cinnamon

½ teaspoon salt

2 teaspoons baking powder

¼ teaspoon baking soda

1 ¼ cup solid-packed pumpkin

1/3 cup vegetable oil

½ teaspoon vanilla extract


  1. Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
  2. Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside. Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened. Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean — 20 to 25 minutes. Cool on wire racks.

2 Responses

  1. I think those would be great any time of day.

    I love baking with my mom too – it’s always a blast. Especially over the holidays – when we get to make the things we only do once a year.

  2. Yum! These look worth trying!

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