Pumpkin Cream Cheese Muffins

3 years ago

Pumpkin Cream Cheese Muffins

Recipe from The Table


To celebrate the start of the fall season, I’ve decided to make this week Pumpkin Week! That means that you will get a week full of savory and sweet pumpkin recipes.

I don’t usually cook with pumpkin (probably because I don’t like pumpkin pie), but I decided to branch out this week and I’m glad I did! Some of these recipes have become favorites of mine, so I may be making them year-round.

Pumpkin Cream Cheese Muffin Recipe

To start out the week, I decided to make something a bit indulgent: Pumpkin Cream Cheese Muffins. These muffins are filled with a delicious cream cheese icing, so I haven’t decided yet if I am going to call them breakfast or dessert. Okay, maybe I’ll just call them both. That’s okay, right?

If you don’t have time to freeze the icing, you may add it after the muffins have baked. Just use a small spoon to scoop out the center and add the cream cheese filling. I promise that it will be just as delicious!

Pumpkin Cream Cheese Muffin Recipe

Since the icing is quite rich, I think this is the perfect seasonal recipe. Plus, there is also something about the smell of pumpkin spices filling your home as you bake them. It just makes it feel like fall.



Serving Size: About 2 dozen muffins


Pumpkin Cream Cheese Muffins


Cream Cheese Filling:
    • 8 oz. cream cheese, softened
    • 1 cup confectioner's sugar
Dry Muffin Ingredients:
    • 3 cups all-purpose flour
    • 1 tsp ground cinnamon
    • 1 tsp ground cloves
    • 1 tsp ground nutmeg
    • 1 1/2 tbsp pumpkin pie spice
    • 1 tsp salt
    • 1 tsp baking soda
Wet Muffin Ingredients:
    • 4 eggs, extra-large
    • 2 cups sugar
    • 15 oz pumpkin puree
    • 1 cup canola oil
For the Topping:
  • 5 tbsp all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tsp ground cinnamon
  • 5 tbsp unsalted butter, cold


  1. Add the softened cream cheese and powdered sugar to the bowl of a stand mixer. Using the beater attachment, mix until well combined. Spoon the mixture out onto a sheet of plastic wrap. Shape the cream cheese into a long log and wrap with the plastic wrap. Twists the ends tight and tuck them under. Place the cheese log into a freezer for at least 2 hours.
  2. After the cream cheese is frozen, preheat the oven to 350 degrees Fahrenheit. In a medium mixing bowl, combine the dry ingredients. Mix well and then set aside.
  3. In the bowl of a stand mixer, add the wet ingredients and beat with the whisk attachment until well combined. Then add the dry ingredients and gently stir. Set aside.
  4. To make the topping, mix together the flour, sugar and ground cinnamon in a small bowl. Cut in the cold butter with a pastry blender or pair of butter knives.
  5. To assemble the muffins, first place muffin liners into a muffin tin. Spoon about 1 tablespoon of the muffin batter into the bottom of each cup. Using a knife, cut the cream cheese log into slices (about 24). Add a slice of frozen cream cheese into each cup. Top the cream cheese with another tablespoon of batter, making sure to cover the cream cheese completely. Top with about 2 teaspoons of the crumbled topping.
  6. Place the muffins into the preheated oven and bake for 22-25 minutes. Allow the muffins to cool on a cooling rack before serving.

Head over to The Table for more pumpkin recipes!

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