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Pumpkin Cream Cheese Muffins Recipe

User Rating 4 Star Rating (2 Reviews)

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muffins, recipes, pumpkin, cream, cheese, muffins, receipts

Pumpkin Cream Cheese Muffins Recipe

© 2009 Peggy Trowbridge Filippone
Muffins made with pumpkin puree, cinnamon, and nutmeg have a rich cream cheese filling in the center. It is like pumpkin pie and cheesecake all in one little yummy package. The filling looks like little blossoms on top. These muffins are very easy to make.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • Cream Cheese Filling:
  • 3 ounces cream cheese, softened
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon milk
  • 1 teaspoon pure vanilla extract
  • .
  • Muffins:
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 3/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup milk
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable oil

Preparation:

Preheat oven to 375 F. Line standard (2-1/2 by 1-1/4 inches) muffin cups with paper baking cups or grease just the bottoms of the tins.

To make cream cheese filling, beat cream cheese, sugar, milk, and vanilla until smooth. Set aside.

To make muffins, whisk together flour, baking powder, cinnamon, and nutmeg, and salt in a medium bowl. Set aside.

In a large bowl, beat eggs, pumpkin puree, milk, brown sugar, and oil until combined. Stir in flour mixture, just until moistened and mixed. Divide batter between 12 muffin cups.

Place 1 teaspoon of cream cheese filling in each muffin cup and press lightly into the center of the batter (but not submerged).

Bake about 25 minutes until golden. Remove to wire racks to cool.

Yield: 12 muffins
Pumpkin Cream Cheese Muffins Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Very nice and easy, Member collectiblegal

I had some pumpkin puree leftover from another recipe and decided to try these. They couldn't be easier and it gave me a chance to use my new nutmeg grater again. Love that fresh nutmeg flavor! I did need 25 minutes baking time in my oven. They were so easy, I decided to play with the recipe a bit and substituted applesauce for the pumpkin and added some raisins. Yummy again! Now I have 2 new recipes. Thnx.

6 out of 6 people found this helpful.

See all 2 reviews

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