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Pumpkin Cream Cheese Muffins

September 22, 2011


I wish I could say that these Pumpkin Muffins filled with sweet cream cheese were all my idea but they weren’t.  

 My sister made this recipe last week from Annie’s Eats and they were very very good.  They were so good I wanted to make them myself!

I followed the recipe and the only thing I didn’t do was freeze the cream cheese before I made the muffins which left some large hollow spots in the middle of the muffin so next time I won’t take shortcuts!

Pumpkin Cream Cheese Muffins recipe from Annie’s Eats makes 24

  • 8 oz (1 cup) cream cheese, softened
  • 1 cup powdered 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
  • 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 make the filling:

Beat the cream cheese with the powdered sugar until smooth.  Transfer the mixture to a piece of plastic wrap and form the cream cheese into a log 1 1/2″ in diameter.  Wrap in foil and freeze for 2 hours or until very firm.

Preheat the oven to 350 degrees.

To make the topping:

Mix flour, sugar and cinnamon in a small bowl and cut the butter into the mixture until it’s crumbly.  Set aside


In a bowl, whisk together the flour, salt, spices and baking soda.  Set aside.

In the bowl of a mixer, combine the Pumpkin puree with the sugar, eggs and vegetable oil.  Mix until smooth and well combined.  Add the flour in 2- 3 additions mixing just until all of the flour has been incorporated.

Line 24 muffin wells with liners and put a small scoop of batter (just enough to fill the bottom of each muffin liner) 

Remove the cream cheese from the freezer and slice into 24 equal portions.  Place a portion of cream cheese in each muffin liner on top of the batter.  Distribute the remaining batter evenly covering up the cream cheese.

Top each un baked muffin with the topping mixture and bake for 20-25 minutes or until the muffins spring back when gently touched in the middle.


6 Comments leave one →
  1. September 24, 2011 7:12 am

    These muffins look soooo good…I love the cream cheese filling!

    I’m hosting a link party and I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to’s! { open through Wednesday! }

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  2. September 27, 2011 1:54 pm

    Ahhhh I need one of these now. Holy cow do these look amazing.

  3. Joy Schroder permalink
    September 29, 2011 8:37 am

    looking forward to your blog and I can’t wait to make the muffins!!

  4. Rachel permalink
    October 6, 2011 6:54 am

    How important is the powdered sugar with the cream cheese? Could I use regular white sugar instead?

    • betchacanteatjustone permalink*
      October 6, 2011 7:32 am

      I think you could prob get away with regular white sugar as long as you beat it until smooth, never hurts to experiment!

  5. betchacanteatjustone permalink*
    October 1, 2012 12:14 pm

    Reblogged this on Betchacanteatjustone's Blog and commented:

    Do you remember this fantastic recipe?? I make this recipe often, with or without the cream cheese and they’ve become an Autumn lunch box staple in our house! Hope you enjoy them too!

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