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!
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.
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.
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.
Pumpkin Cream Cheese Muffins
Ingredients
- 8 ounces cream cheese softened
- 3 eggs
- 2 1/2 cups sugar
- 2 1/2 cups flour
- 1/4 cups walnuts roughly chopped
- 3 tablespoons butter melted
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/4 cups solid packed pumpkin
- 1/3 cups vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 375 degrees F. Lightly coat two 12-cup muffin tins with cooking spray and set aside.
- Mix the softened cream cheese, 1 egg, and 3 tablespoons sugar into a small bowl and set aside.
- Toss 5 tablespoons sugar, 1/2 cup flour, walnuts, butter, and 1/2 teaspoon pumpkin pie spice together in a medium bowl and set aside.
- 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.
- 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.
Oh these would be so perfect with a cup of coffee in the morning.
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
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 !
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!
These would be such a huge hit with my family!! Going to need to make these soon!
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!
Yum!! This looks and sounds absolutely delicious, can’t wait to try it. Thank you for this review and sharing this recipe.
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. 😉
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.
Oooops! Ingredient list has 1/4 C Walnuts for topping.
Direction indicate to sprinkle Pecan mixture over the top.
🙂
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!
WOW! These look so incredible!! We love pumpkin and then to add cream cheese. I will be making these one day this coming week.