Cream Cheese Pumpkin Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cream Cheese Pumpkin Muffins in Test Kitchen Favorites 2004 2005, p37

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.

Reviews for Cream Cheese Pumpkin Muffins

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 29, 2014

"Yum!"

MY REVIEW
Reviewed Nov. 27, 2013

"I love pumpkin and cream cheese so this recipe was a "for sure try" for me. I made them for work and didn't even get one because they were gone in a flash. Definitely recommend."

MY REVIEW
Reviewed Nov. 2, 2012

"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."

MY REVIEW
Reviewed Oct. 22, 2012

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

MY REVIEW
Reviewed Oct. 7, 2012

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

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