Saturday, January 8, 2011

Pumpkin Cream Cheese Muffins

I made these muffins on New Years Eve and all I can say is nom nom nom. I have a special love for pumpkin deserts and this is by far my new favorite pumpkin recipe (and I'm not even a fan of deserts with cream cheese). I like these muffins even more than pumpkin pie. Oh yeah, they're that good. And even though this recipe makes 24 muffins, 5 of us polished these off in two days.


There's not a single thing I would change about this recipe. I left out the cloves and the nutmeg since I didn't have any, but other then that I followed the directions exactly. I know the ingredient list can look a bit daunting, but besides the cream cheese and pumpkin most of the ingredients are regular pantry items. And if you don't have nutmeg or cloves and don't want to shell out the cash to buy them, then I wouldn't worry about it. But the pumpkin pie spice is a must.

Would I make this again? Are you kidding? I plan on making these the next time I go to the store to get eggs.

Pumpkin Cream Cheese Muffins
Yield: 24 muffins


For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

2. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

3. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

4. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

5. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)


Source: Annie's Eats


  1. Jesus and I just bought all the ingredients for these and are gonna make them when we go up to his dad's house this weekend. Both of us have kitchens that are too small to attempt baking (or really cooking) in.

  2. I hope you guys love them! I couldn't stop eating them. lol