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
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
Reviews
Yum!
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.
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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.
Made a double batch and they were gone quickly. We had family visiting... I noticed they just weren't eating them for breakfast
Soooo yummy! I made these exactly as stated in the recipe. They are almost like Tim Horton's pumpkin muffins.
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I've made this recipe several times and it always comes out perfect. Sometimes a use a struedel topping...yummy!
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