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Cream Cheese Pumpkin Muffins

Total Time

Prep: 20 min. Bake: 20 min.

Makes

2 dozen

I first made this recipe back in 1987 and have since made it many times over the years because it's my children's favorite muffin recipe. —Wendy Stenman
Cream Cheese Pumpkin Muffins Recipe photo by Taste of Home

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 large egg
  • 1 tablespoon sugar
  • MUFFIN:
  • 2-1/4 cups all-purpose flour
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 24 pecan halves, optional

Directions

  1. For the filling, in a small bowl, beat the cream cheese, egg and sugar until smooth; set aside. In a large bowl, combine the flour, pumpkin pie spice, baking soda and salt. Beat the eggs, sugar, pumpkin and oil; stir into dry ingredients just until moistened.
  2. Divide half of the batter among 24 greased or paper-lined muffin cups. Drop filling by teaspoonfuls over batter. Top with remaining batter. Place a pecan on each muffin if desired.
  3. Bake at 350° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 muffin: 207 calories, 10g fat (3g saturated fat), 37mg cholesterol, 138mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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