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!
Related Recipe: Creamy Pumpkin Pasta
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.
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.
Related Recipe: Baked Pumpkin Doughnuts with Maple Glaze
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.
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.
Related Recipe: Pumpkin Bars with Maple Cream Cheese Frosting
Pumpkin Cream Cheese Muffins
About a MomIngredients
- 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.
Your muffins look fabulous! I love pumpkin recipes and can hardly wait until fall arrives and the pumpkins do too! Thanks for sharing.
Your muffins look so yummy! Adding them to my fall must make list.
Thanks for sharing,
Bev
Oh my yummy goodness! Thanks so much for sharing at the party. These sound AMAZING!
CONGRATS!!!! Your awesome Pumpkin Cheesecake Muffins will be featured at MUNCHING MONDAYS this week!!!! Hope to see you there 🙂 Warmest, Nic
Looks delicious, I can’t wait to give this recipe a try!
Yum! These look delicious! I wish I had one right now:) Thanks so much for linking up at The Project Parade!
So delicious! love if you share this on Fabulous Friday Party
Thanks Maria
http://www.simplenaturedecorblog.com/fabulous-friday-party-3/
WOW! i have to try this recipe! we love pumpkin cream cheese! Def bookmarking to try this later 🙂
oh my, these look sooo good! Pinning and making! Thank you for sharing with us at the Brag About It Link Party!
Laura and Angela this is looking delicious!
I’ll be featuring your recipe on the blog tomorrow… THANK YOU SO MUCH for partying with us!
xo
Desirée