Real Recipes From Real Home Cooks ®

pumpkin cream cheese muffins

(3 ratings)
Blue Ribbon Recipe by
Sandee Lake
bakersfield, CA

I can't really take credit for this because the base recipe comes from the Libby pumpkin people. I just added the cream cheese filling and the streusel topping. These muffins turned out really great!

Blue Ribbon Recipe

Moist and delicious, these pumpkin cream cheese muffins have just the right amount of pumpkin spice. The muffin and streusel topping are perfectly sweet and create a nice flavor contrast to the slightly savory cream cheese filling. This recipe makes 3 dozen, so it's a good one if you need to serve a crowd.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 3 dozen muffins
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For pumpkin cream cheese muffins

  • 3 3/4 c
    all-purpose flour
  • 1 c
    granulated sugar
  • 2 tsp
    pumpkin pie spice
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1 can
    Libby's easy pumpkin pie mix (32 oz)
  • 1/2 c
    vegetable oil
  • 1/2 c
    orange juice, apple juice, or water
  • 2 lg
  • 1 c
    dried fruit like cranberries, dates, currents, or raisins, optional
  • 8 oz
    cream cheese
  • 1 lg
  • 1 tsp
    vanilla extract
  • 1/4 c
    all-purpose flour
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    cold butter
  • 1 tsp
  • 2 Tbsp
    chopped nuts, optional (I use pecans)

How To Make pumpkin cream cheese muffins

Test Kitchen Tips
We went heavy on the streusel for the first 2 dozen muffins and realized we didn't have enough for the last dozen. Apply the streusel sparingly at first. Also, wait for these to cool completely before removing the wrapper from the muffins or the paper will stick.
  • Four, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
    Preheat the oven to 400 degrees F. Line muffin tins with paper cups. To make the muffins, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl.
  • Pumpkin pie mix, oil, water, and eggs in a large bowl.
    In a separate large bowl, combine the pumpkin pie mix, oil, juice or water, and eggs.
  • Combining wet and dry ingredients.
    Pour the pumpkin mixture into the flour mixture.
  • Ingredients stirred until combined.
    Stir just until moistened.
  • Fold in add-ins.
    Fold in the dried fruit, if using.
  • Batter poured into muffin tins.
    Spoon the batter into the muffin papers, filling about halfway.
  • Cream cheese, egg, and vanilla mixed until smooth.
    Make the filling. Combine all the ingredients in a medium bowl. Beat with a mixer until smooth.
  • Filling piped into batter.
    Transfer the filling into a zip-top bag and cut one corner to create a piping bag. Insert the open corner of the bag about 1/4 inch into each muffin and squeeze gently. Each one should get about a teaspoon (more/less if you'd like). Move along until each is filled.
  • Streusel ingredients combined until crumbly.
    To make the streusel, add all the ingredients to a bowl and cut together using two knives, a pastry mixer, or your hands (my choice) until combined.
  • Streusel sprinkled over batter and ready to bake muffins.
    Sprinkle the streusel over the muffins. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.