Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

The holidays wouldn’t be the same without an array of freshly baked pumpkin goodies like Pumpkin Cream Cheese Muffins. These aren’t your typical muffins. These pumpkin muffins are moist, fluffy, and have a layer of  sweet cream cheese in the center, along with a crunchy nut topping. Seriously, what more could you want? Last month, like every October, we visited the pumpkin patch to pick out a few very special pumpkins. Some were carved into scary jack o’ lanterns while some of the smaller pumpkins were used to decorate the buffet. What is one to do with all these pumpkins as the season is coming to an end? You eat them of course!

Pumpkin Cream Cheese Muffins

I am a Good Cook Kitchen Expert and received Good Cook Bakeware to share my recipe with you.

Cooking with pumpkins has become so much easier thanks to the Good Cook Pumpkin Scoop (Available at Walmart). Simply cut off the top of your pumpkin, using the cutting tool inside the handle. Then use the specially designed round scoop with both smooth and serrated edges to remove the pumpkin flesh.

Good Cook Pumpkin Scoop

The aroma of these Pumpkin Cream Cheese Muffins is intoxicating. The cream cheese layer in the center makes them supremely moist. I baked these last night with the intent of having them for breakfast this morning, but they quickly began to vanish after dinner. Just a few lonely muffins remain as evidence of yesterday’s well planned Sunday morning breakfast.

5.0 from 31 reviews
Pumpkin Cream Cheese Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 8 ounces cream cheese, softened
  • 3 eggs
  • 2½ cups sugar
  • 2½ cups flour
  • ¼ cups walnuts, roughly chopped
  • 3 tablespoons butter, melted
  • 2½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1¼ cups solid packed pumpkin
  • ⅓ cups vegetable oil
  • ½ teaspoon vanilla extract
  1. Heat oven to 375 degrees F. Lightly coat two 12-cup muffin tins with cooking spray and set aside.
  2. Mix the softened cream cheese, 1 egg, and 3 tablespoons sugar into a small bowl and set aside.
  3. Toss 5 tablespoons sugar, ½ cup flour, walnuts, butter, and ½ teaspoon pumpkin pie spice together in a medium bowl and set aside.
  4. Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining pumpkin pie spice in a large bowl. Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl. Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
  5. Evenly divide half the batter among the muffin cups. Next, place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the nut mixture over the top of each muffin and bake until golden and until a toothpick inserted into the muffin center comes out clean. Approximately 20 - 25 minutes.


Pumpkin Cream Cheese Muffins

Doesn’t that creamy center look amazing? Seriously, you have to try these for yourself! I am so curious to know what your favorite pumpkin recipe is.

Are you interested in getting your own Good Cook Bakeware?  I’d love to see you at the Good Cook Ultimate Thanksgiving Twitter Party on November 25, 2013 at 6:00pm EST. The hashtag is #ThanksgivingTips and there will be lots of great Good Cook bakeware given away! Be sure to RSVP!

Print Friendly


  1. judy gardner says

    foods make with pumpkin are one of my favorite things about this time of year! these sound wonderful, and the topping makes it really special.

  2. says

    These pumpkin cream cheese muffins would totally satisfy my pregnancy cravings right now! I like the idea of that pumpkin scoop too. I’m sure it makes cooking with real pumpkin much easier.

  3. says

    We are glad we live close. The happy taste testers give pumpkin cream cheese muffins a big thumbs up. Becca says ya’ll can make this as often as you want this fall, she will gladly take the leftovers.

  4. Janet W. says

    These look delicious! It looks like a moist inside with a crunchy top, which is exactly how I like my muffins! Yum!

  5. Mer says

    This looks delicious, and I’m sure the texture is amazing. I really love pumpkin flavored things this time of year, and pumpkin pie is my favorite.

  6. Tami Vollenweider says

    I like the traditional pumpkin Pie,but these look really YUMMY! They look moist and have the surprise in the middle,with the crunchy topping!

  7. DAWN RENEE' says

    These look heavenly! I have both saved it with ziplist and pinned it. This is the year I am breaking away from the pumpkin pie routine, this would be a great morning starter and we are ending with pumpkin cheesecake!

  8. rebeka deleon says

    these look and sound so good. i love anything that is sweet with cream cheese. and pumpkin and walnuts are so good for you so a bonus!

  9. ANN*H says

    I sure am going to make these. They really look delicious. I always have trouble making the pumpkin roll cream cheese part its always to runny or something. So hope I have better luck with these muffins. thanks for the recipe

  10. Rosie says

    I love cream cheese, and also pumpkin, but it never occurred to me to put the two together. This is a recipe I want to make especially because I have pumpkin and want to make something yummy !

  11. says

    My fiance and I used to buy similar muffins from a neighborhood bakery when we lived in Chicago. We’ve since moved and there’s nowhere here that offers anything that can even compare. I’ll have to make these for him!


    Ohhhhh yummy yum yum, I crave pumpkin whatever… all of oct and nov of every single year and I love pretty much anything with cream cheese in it all year around so I know without a doubt I would love these muffins. The pics look delicious also!

  13. M.Clark says

    Yum!! This looks and sounds absolutely delicious, can’t wait to try it. Thank you for this review and sharing this recipe.

  14. Marie says

    The directions say to combine the dry ingredients, including baking powder, but I don’t find that in the list of ingredients. Am I blind??? Maybe that’s why somebody reported that her’s baked denser than the pictured muffin. 😉

    • Angela says

      Hi Marie! So we totally fudged this up when posting the recipe. It’s been corrected. The recipe calls for 2 tsp baking powder and 1 1/4 tsp baking soda.

    • Angela says

      Walnuts or pecans will work for this recipe. I must have been half asleep when I typed this up. I might just have to hire you as my editor, Marie. Thanks for the save!

  15. Terri S says

    WOW! These look so incredible!! We love pumpkin and then to add cream cheese. I will be making these one day this coming week.

  16. Sandy Cain says

    Oh this looks good! I am not an experienced baker, but these seem just about fool proof to me. That cream cheese addition is just about the icing on the cake, you might say. 😀

  17. Carolann Leibenguth says

    I love all things pumpkin. All your food looks so good. I am not much of a baker but they sure do look good,

  18. Rebecca says

    These look incredible – I’ll be using canned pure pumpkin, but I can’t wait to make these ASAP! The filling sounds so yummy.

  19. says

    I am hoping to make these to send overnight to my son for Halloween. I am not sure if the muffins need refrigeration though, since they have cream cheese in them. Would appreciate any advice! Either way, I am making them though. They sound amazing!
    I have rated it already since it sounds fabulous!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: