Cream Cheese Pumpkin Muffins Recipe

Rating 5

I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. —Wendy Stenman

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Cream Cheese Pumpkin Muffins Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 24 Servings
20 20 40

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
  • MUFFIN:
  • 2-1/4 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 24 pecan halves, optional

Directions

  • For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
  • Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
  • Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 207 calories, 10 g fat (3 g saturated fat), 37 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cream Cheese Pumpkin Muffins in Test Kitchen Favorites 2004 , p37

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Cream Cheese Pumpkin Muffins

Cream Cheese Pumpkin Muffins

Tell us what you think of this recipe.
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(1-3) of 3 reviews

Reviewed on Nov. 02, 2012 by crysmitchell

These were good when they were fresh, but not as good after sitting. Since I was taking them to a girls' weekend, I was underwhelmed.

Reviewed on Oct. 22, 2012 by manpabrown

Made a double batch and they were gone quickly. We had family visiting... I noticed they just weren't eating them for breakfast

Reviewed on Oct. 07, 2012 by BevL64

Soooo yummy! I made these exactly as stated in the recipe. They are almost like Tim Horton's pumpkin muffins.

 
 

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