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Cream Cheese Pumpkin Muffins

 Cream Cheese Pumpkin Muffins
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
24 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
  • MUFFIN:
  • 2-1/4 cups King Arthur Unbleached 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

2 of 2

Cream Cheese Pumpkin Muffins (continued)

Directions (continued)

  • 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.